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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Strawberry and Feta Salad
A refreshing summer salad
Tuna-Macaroni-Pineapple Salad
After the macaroni is cooked, putting the salad together is a snap.
Maple Vinaigrette
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.
Mung Bean Sprout Salad
Sprouts are rich in nutrients and protein and were used thousands of years ago by Chinese physicians attempting to cure many disorders.
Garden Coleslaw
This can be made ahead; store in the refrigerator until ready to serve.
Grilled Red Onion and Tomato Salad
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.
Spring Salad with Tarragon Peppered Pork and Fig Balsamic Dressing
Cook the pork tenderloin on the grill.
Ohio Lamb Arugula Salad with Blackberry Vinaigrette
This is a main dish salad.
Yogurt and Honey Salad Dressing
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.
Watermelon, Feta and Fresh Mint Salad
Feta cheese adds a salty component to this fresh melon salad.
Mixed Melon in Rum Syrup
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.