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No Pots. No Pans. No Problem!

The weather is warming up and a hot kitchen is the last place anyone wants to be. We still gotta eat, tho.

Skip the stove, overlook the oven, and join Forty Acres Fresh Market founder and owner, Liz, in making a salad like you haven't seen. Leave the leaves and opt for a colorful blend of crunchy veggies tossed in a homemade dressing. This chef's k.i.s.s. (keep it simple silly!) recipe comes courtesy of our friends at Katr2U Catering Company.



1-2 cups cauliflower or broccoli florets

½ cherry or grape tomatoes

½ cup chopped or shredded carrots

½ cup cucumber (cubed) or Zucchini

1 medium bell pepper (any color,) seeded then chopped

Homemade Vinaigrette:

¼ cup extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp Minced shallots

1 tbsp Dijon mustard

1tsp Italian seasoning

2-3 cloves garlic, pressed or minced

Salt and pepper to taste

Get your ingredients from Forty Acres Fresh Market

Order a $20 Veggie Box or Mix It Up Box and request asparagus, garlic, and ginger.

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets


1. Combine all ingredients for vinaigrette dressing in a bottle or container shake well

2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette dressings. Toss then

refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt

and pepper to taste just before serving.


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