Well-Fed from the Federal Way Farmers Market: Salad medley with raspberry vinaigrette

Recipe of the week includes steps to make your own fresh croutons.

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe.

The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

Salad medley with raspberry vinaigrette (makes 4 servings)

By Vickie Chynoweth


Salad Medley

4 cups lettuce torn (Bautista Farms)

1 cup green cabbage chopped (Bautista Farms)

1/4 cup red onion diced (Bautista Farms)

1/4 cup carrots sliced & quartered (Bautista Farms)

1/4 cup daikon radish sliced (Bautista Farms)

1/2 cup green beans cut (Bautista Farms)

1/2 cup raspberries (Sidhu Farms)

1/2 cup salami, about 5 oz., sliced & cut into strips

1/2 cup blue cambozalo cheese, rind removed

Raspberry Vinaigrette

2 tablespoons Ancient Trees Greek Extra Virgin Olive Oil

4 tablespoons dark raspberry Balsamic Vinegar (Nature’s Work)

1 tablespoons honey (Novo Bees)

Fresh ground salt and pepper

Fresh Croutons

1 round loaf sourdough bread (Forest Fairy Bakery)

1/2 cup Ancient Trees Greek Extra Virgin Olive Oil

Fresh ground salt and pepper


Salad medley

1. Make croutons and vinaigrette first.

2. Clean green beans. Cut in 1-inch-long sections. Place cut beans in a bowl and add water to just cover beans. Place in microwave and cook 1-2 minutes. Drain then rinse in cold water. Set aside to cool.

3. In a large serving bowl, mix lettuce, cabbage, onion, carrots, radish, and green beans. Mix with a large spoon.

4. Raspberries and cambozalo will be added to the top of salad before serving.

Homemade croutons

1. Preheat oven to 350.

2. Cut sourdough bread in cubes, 1/2 to 3/4 inch, about 8 cups, less than. If you make cubes to big they will be hard to eat.

3. In a bowl mix cubed sourdough and olive oil with a large spoon to coat bread.

4. Sprinkle salt and pepper to taste.

5. Spread a single layer on cookie sheet. Bake 10 minutes. Pull out of oven and stir. Place back in the oven for an additional 3-5 minutes until crisp and golden. Let cool completely before adding to salad.

Raspberry vinaigrette

1. In a small mixing bowl whisk together olive oil, balsamic vinegar, and honey. Salt and pepper to taste.

To serve: Pour vinaigrette over salad and toss to coat. Add fresh raspberries and cut cambozalo cheese. Sprinkle with croutons. Place extra croutons in bowl and serve with salad for those who want additional croutons.