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Explore Based Potato, Yukon Golds and more!

Pickled Potato Salad - This potato salad meets winter head-on by combining Yukon golds with seasonal Brussels sprouts and cauliflower. Pickles add on-trend flavor. A vinaigrette dressing makes for a lighter side dish than a mayo-based potato salad.

Avocado and Orange Salad - Featuring avocados, carrots and corn, this salad also adds a hint of crunch with toasted sunflower seeds and tortilla strips.

Jerk Chicken, Mango, Peppadew Peppers, Avocado & Almond Salad tossed with a Mango Pineapple Mint Dressing - This unique salad provides a perfect balance of sweet and spicy. The dressing also makes for a refreshing finish.

Apple, Walnut and Blue Cheese Salad - Chef John Graziano says, “The peppery arugula balances against the sweetness of the apples and honey. The blue cheese adds a salty creaminess and the toasted walnuts a nice crunch.”

Grains and Greens: Italian Harvest Salad - This salad is fully loaded with goodness such as farro, pecans, butternut squash, chickpeas, kale and feta cheese.

Seared Fall Fruit Salad - This salad, a great option for fall, features two kinds of apples, honey, dark rum or brandy and candied cranberries.

Reid Mediterranean Quinoa Salad - This healthy salad features diced tomatoes, cucumbers, avocado and spinach.

Spicy Thai Garden Salad - “Our Spicy Thai Salad is one of the top sellers at Market 64,” says nutritionist Elizabeth Shaw, R.D. “It boasts a ton of flavor while still maintaining a stellar nutrient profile.”

Farro Salad: Strawberry Pecan Orange - Incorporate fresh strawberries and mandarin oranges onto your menu with this seasonal salad recipe.

Mozzarella and Fresh Fruit Salad - Chef Gerald Prete says this play on a caprese salad is the university’s most popular salad. “It is easy to make and is very refreshing,” Prete says. “This salad is very bright to the eye and draws customers in immediately.” The salad features a raspberry balsamic vinegar dressing and fresh mint. Field greens and baby spinach play host to grapefruit, oranges and strawberries. Prete says any local, ripe fruit can be substituted in place of the strawberries.