Winterhaven Salad

Winterhaven Salad

<p>The owner of a local coffee shop, getting ready for&nbsp;the Huntingdon County Chamber of Commerce's 1st "Beat the Winter Blues" event,&nbsp;shares a hearty salad available on their special winter menu.</p>

The Huntingdon County Chamber of Commerce's 1st "Beat the Winter Blues" event is set for Sunday, Feb. 20. It runs from 3-6 p.m. at the Huntingdon Country Club and includes music from an award-winning blues band and a sampling of food from some of the best restaurants and caterers in the area. For more information, please download the .pdf document at the bottom of this page.




Greg Anderson, owner, Standing Stone Coffee Company in Huntingdon

Ingredients (yields 1 salad):

1 1/2 cup romaine lettuce
1 1/2 cup spring mix lettuce
2 Tbs. sunflower seeds
1/8 cup sliced, toasted almonds
1/4 cup dried cranberries
1/3 cup butternut squash

Maple Sugar Apple Cider Vinaigrette (yields 1 cup):

1/2 maple syrup
6 Tbs. apple cider vinegar
2 Tbs. canola oil
2 Tbs. Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper

Place all ingredients in condiment bottle and shake well

Roasted Squash:

Peel squash with veggie peeler. Cut into 3/4 in. cubes. Spread on sheet pan. Sprinkle cinnamon. Lightly sprinkle nutmeg and clove. Drizzle with oil. Toss lightly. Bake in 350 degree oven for about 15 min. until lightly softened.

Directions:

Begin with base of romaine and spring mix. Spread almonds, cranberries, sunflower seeds and squash evenly over lettuce. Serve with approx. 1 oz. dressing on side.

Page: [[$index + 1]]
comments powered by Disqus