Apples from Rittman Orchards and all across Ohio begin coming on from mid-summer through late fall presenting many opportunities to make this salad. Be sure to mix the flavors, textures and colors of the apples to balance the look and taste.
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A refreshing summer salad
After the macaroni is cooked, putting the salad together is a snap.
Any grade of maple syrup will do, but for full, robust flavor, choose darker, late season maple syrup. This vinaigrette is perfect for salads that feature slices of pears or apples and salty feta or goat cheese.
Sprouts are rich in nutrients and protein and were used thousands of years ago by Chinese physicians attempting to cure many disorders.
This can be made ahead; store in the refrigerator until ready to serve.
Who said salads have to be green? This one combines smoky onions with the juicy goodness of tomatoes and undoubtedly serves as a wonderful accompaniment to a grilled steak.
Cook the pork tenderloin on the grill.
This is a main dish salad.
Low in fat but tops in flavor, this lightly sweet dressing is a snap to make and is best with fresh, sturdy greens like romaine as well as fruit salads that feature apples, pears or grapes.
Feta cheese adds a salty component to this fresh melon salad.
This salad has it all–the best melons of the season, the best flavors, amazing color…and a little nip of rum and lime to add a tropical flair to homegrown flavors. Spoon it into dessert cups for an “after dinner drink” or skewer with toothpicks and plate as an appetizer. If available, add a handful of fresh seasonal berries for contrast.