What's Up - Your guide to what's happening in Fayetteville, AR this week!
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try these recipes Salad days of Spring Avocado Salad Ingredients • 2 avocados - peeled, pitted and diced • 1 sweet onion, chopped • 1 green bell pepper, chopped • 1 large ripe tomato, chopped • 1/4 cup chopped fresh cilantro • 1/2 lime, juiced • Salt and pepper to taste Directions In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper. Broccoli Salad Ingredients • 2 heads fresh broccoli • 1 red onion • 1/2 pound bacon • 3/4 cup raisins • 3/4 cup sliced almonds • 1 cup mayonnaise • 1/2 cup white sugar • 2 tablespoons white wine vinegar Directions 1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. 2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. 3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. Harvest Salad Ingredients • 1/2 cup chopped walnuts • 1 bunch spinach, rinsed and torn into bite-size pieces • 1/2 cup dried cranberries • 1/2 cup crumbled blue cheese • 2 tomatoes, chopped • 1 avocado - peeled, pitted and diced • 1/2 red onion, thinly sliced • 2 tablespoons red raspberry jam (with seeds) • 2 tablespoons red wine vinegar • 1/3 cup walnut oil • Freshly ground black pepper to taste • Salt to taste Directions 1. Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. 2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. 3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat. Area markets are stocked with veggies for your next farm fresh salad May 27 - June 2, 2018 What's up! 47