A Simple Salad Recipe with Sautéed Potatoes with Cal-Organic Farms
Fingerling Potatoes + Mustard Greens can both pack a nutritional punch. Mustard greens are a good source of dietary fiber + provide serious amounts of vitamin K, A + C.
Simple Salad with Sautéed Potato Recipe:
1 Bunch Romaine lettuce, chopped
1 Bunch Mustard Greens, chopped
1 Handful Baby Carrots, chopped
2 Cups Walnuts, sautéed
1 Bag Fingerling Potatoes, chopped + sautéed
2 Tbsp Olive Oil
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tsp Onion or Garlic Powder
Wash + chop 1 bunch of romaine lettuce + 1 bunch of mustard greens. Mix into a large serving bowl.
Chop 1 handful orange baby carrots + sprinkle on the top of the salad.
Lightly sauté 2 cups of walnuts in a frying pan with 1 Tbsp olive oil. Let cool. Then, sprinkle onto the salad.
To get the delicious potatoes ready for your salad, just wash fingerling potatoes (the tiny ones, no peeling needed) + cut into thin slices. Place in a pan with 1 Tbsp olive oil on the stove top + sauté until crispy. Top with salt, pepper + garlic or onion powder. Serve warm or cold. Sprinkle onto the salad. Enjoy!
Would you like to learn more about how the Cal-Organic Veggies are Handled with Care? Watch the series on planting + growing + harvesting Here.