Taylor Farms Innovation

Recipes

Asiago Kale Rainbow Salad with roasted Potatoes

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Ingredients

  • Taylor Farms Kale Chopped Salads
  • 500g baby potatoes 
  • 1/4 of a medium-sized red onion (cut into thin slices)
  • 1 lemon (sliced)
  • 1 cup cooked/ roasted corn kernels
  • 2 cups cherry/ mixed (small) tomatoes
  • 1 tbsp olive oil
  • parsley, salt and pepper, as desired

Directions

  1. Pre-heat oven to 230 degrees.
  2. While oven heats up, toss your potatoes with about 1/3 of 1 packet of your lemon dressing from inside of your Taylor Farms Kale Chopped Salad Kit. Season with a little salt and pepper.
  3. Cut potatoes side down and arrange on a baking tray. Add lemon slices, and onion slices. (both coated with a little olive oil). 
  4. Once oven is heated, roast until potatoes are tender and golden brown/ crisp, depending on your personal preference. This usually takes about 30 minutes *if you like a crispier potato you can parboil your potatoes prior to baking.
  5. In the last few minutes of cooking your potatoes add to the tray the tomatoes (if desired, drizzle first with a little olive oil and parsley) and cook until just softened and a bit burst.
  6. Remove tray from oven and let slightly cool.
  7. In a large bowl, combine salad greens, onion, corn, tomatoes and potatoes. Then, top with remaining salad kit ingredients: Asiago cheese, crouton crumbles. Divide between 4 bowls and top with lemon garlic vinaigrette.

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