Summer Avocado Salad

Kale Chips

Ingredients: 

6-8 Large Kale Leaves

1 tbsp Oliver Farm Sunflower Oil

Sea Salt

Directions: 

Using 6-8 kale leaves remove the ribs from the center of each leaf and cut into 1 to 2 inch pieces.  Place the pieces into a bowl and drizzle a tablespoon of Oliver Farm Sunflower Oil and massage into pieces.  Then place the kale on a baking sheet and sprinkle with sea salt.  Bake for 10-12 minutes on *350.  Pieces should be crispy and dark green.  Eat warm or let cool and enjoy!

Raspberry Balsamic Vinaigrette

Ingredients:

1 cup Oliver Farm Sunflower Oil

1/4 Red Wine Vinegar

1/4 Balsamic Vinegar 

3-4 tbsp Raspberry jam or preserves

1 tsp onion powder

1 tsp sea salt

Directions: 

Blend all ingredients in the blender on high for 2 minutes.  Store in refrigerator and shake well before using.

Courtesy of Oliver Farm

Collard Green Salad with Satsuma Vinaigrette

Ingredients:

16 cups shredded collard greens, stems removed

1 cup slivered onions

1/2 cup Oliver Farm Sunflower Oil (divided)

1 cup Satsuma juice ( can substitute tangerine or clementine juice)

1/4 cup cider vinegar 

1 tsp minced garlic

salt and pepper

Garnish: sunflower seeds

Preparation:

In a large bowl, combine collard greens with 1/4 cup of sunflower oil and kosher salt. Massage greens until they become wilted.  Add onions to bowl and mix well.  In a separate bowl combine remaining ingredients whisking to combine.  Pour Satsuma dressing over greens mix well and refrigerate several hours or overnight.  Serves 12-16.  Recipe can be halved.