The Fresh Express Artisanal Salad Blend Recipe Contest!

October 18th, 2010 by katie

Here we go friends!  I am excited to announce that Fresh Express has graciously offered to sponsor a recipe contest for my readers.  The winner of the contest will receive a $25 AmEx Gift Card and I will make and feature their recipe in a post here.  To enter the contest all you have to do is comment below with your recipe by Friday, October 22nd.  The recipes should feature either the bold, yet delicate Wild Rocket Zest blend or the sweet and mild Sierra Crisp Herb blend.  Based on your comments below I will pick three recipes that sound the most interesting and flavorful.  I will present those three recipes here for a vote in the comments.  The winning recipe will be made, photographed, and posted by me (with the credit going to you or your blog if you have one) and Fresh Express will send the winner their gift card.

The contest run-down:

  • The recipe must feature a Fresh Express Artisanal Blend, however it does not have to be a salad recipe.
  • The recipe does not have to be fully written out with measurements (unless necessary for success) but should give the readers and myself a good idea of what it is.  Sell your recipe!
  • The commenter must leave me a valid email address so that I can get full recipe instructions and shipping information in the next few weeks.
  • No recipes accepted after Friday, October 22nd.

So go forth and create delicious recipes!  I can’t wait to see what you all come up with.  If you need inspiration the Fresh Express Artisanal Blends should be available in stores near you and you can print a $1 off coupon from the Fresh Express website.

Thank you so much to everyone who participated!  Comments are now closed.

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11 Responses

  1. sweetbird

    Wild Rocket Zest blend + julienned Granny Smith apples + candied pecans + crumbled Gorgonzola cheese + apple cider vinaigrette = perfect fall salad.

    The julienned apples would have to be dunked in a mild solution of water and vinegar/lemon juice to prevent browning.

  2. Kill the Microwave

    Wild Rocket Tartines

    Comfort food meets fast food

    Serves 4

    4 thin slices of day-old sourdough or boule bread
    10 mushrooms, washed and sliced
    1 red onion, diced
    1 cup slivered sundried tomatoes packed in oil
    ¼ cup balsamic vinegar
    Olive oil
    Juice of 1 lemon
    2 cups washed Fresh Express Wild Rocket Zest Blend
    1 cup parmesan shavings
    Fleur de sel and fresh ground pepper, to taste

    Brush a thin layer of olive oil onto both sides of the sliced bread and broil in an oven until golden brown (moments). Set aside to cool.

    On the stovetop, heat 1 tsbp olive oil in a fry pan and sauté the red onions and mushrooms on medium heat until they begin to caramelize. Add the sundried tomatoes and balsamic vinegar. Allow the balsamic to reduce to a thick syrup then remove from heat.

    In a bowl, toss Fresh Express Wild Rocket Zest Blend with the juice of one lemon and ¼ cup olive oil. Season with salt and pepper.

    Place the toasted bread slices on plates. Top each slice with the onion/mushroom/tomato mixture. Crown with a half cup of dressed Zest Blend and large shavings of parmesan cheese.

  3. Biz

    Great idea Katie! My salad is based off of one of my favorite appetizers that a restaurant had that I worked at. Being a manager meant I could have anything on the menu (except lobster!) for dinner, and the servers would get so pissed when I ordered this appetizer instead of a 24 ounce new york strip!

    The appetizer I got was a garlic crostini with a fried goat cheese medallion with a base of proscuitto and drizzled with a balsamic reduction.

    Fried Goat Cheese Salad with Pears, Proscuitto and Balsamic Dressing

    8 ounce log of goat cheese.
    1/2 teaspoon minced rosemary
    1/2 teaspoon minced garlic
    pinch of salt
    pinch of pepper
    1/8 to 1/4 cup flour
    1 large egg, beaten
    1/3 cup Italian style bread crumbs
    2 tablespoons balsamic vinegar
    1/2 teaspoon honey
    1 tablespoon extra virgin olive oil
    4 slices of prosciutto, julienned
    2 pears, sliced
    1 back Wild Rocket Blend Salad
    4 ounces packaged garlic chips

    Cut the goat cheese into 8 rounds. In a small bowl, add rosemary, garlic, salt and pepper. Sprinkle both sides with this mixture.

    Put the flour, egg and bread crumbs into 3 separate paper plates. Dredge the goat cheese in the flour, then dip in the eg, and then coat with the bread crumbs. Transfer the goat cheese to a plate lined with parchment paper and refrigerate until chilled.

    In a small bowl, whisk the vinegar, honey and oil – season with salt and pepper. This is the dressing.

    In a nonstick pan, heat up about 1/4 cup of olive oil until it shimmers. Add the chilled goat cheese and cook over medium high heat until golden and crisp – about 2 minutes on each side.

    In a large bowl, put 1 bag of Artesinal salad and toss with dressing.

    To plate – divide salad mixture onto four plates. Top with 2 goat cheese medallions on each plate, 1 slice of julienned proscuitto and 1/2 a sliced pear. Put 1 ounce of garlic chips on top for a flavorful crunch.

    Add salt and pepper to taste.

  4. Jenn@slim-shoppin

    I have not made this, but it’s been in my “to-make” pile for a while, adapted from a recipe on My

    Hot sesame chicken on mixed greens

    1/2 (16 oz) package wonton wrappers
    1 lb. boneless, skinless chicken, cut into strips
    3/4 cup sesame seeds, divided
    oil for frying wonton wrappers and for sauteeing the chicken
    1/2 cup flour
    1 tsp. salt
    1/2 tsp. pepper
    1/4 cup sesame oil, divided
    1/3 cup soy sauce
    1/4 cup rice wine vinegar
    10 small green onions, divided
    1 1/2 bags of Wild Rocket blend salad greens
    1 small bok choy, shredded

    Cut the won ton sheets into strips and fry in oil until lightly browned and crispy, set aside.

    Next, toast 1/2 cup of sesame seeds in a large heavy skillet over medium-high heat, stirring constantly, about 2 minutes, remove from skillet and set aside.

    Combine remaining 1/4 cup sesame sees, flour, salt and pepper in a heavy duty zip loc bag. Add chicken to coat. Place 2 Tablespoons of the sesame oil in the skillet and add half the chicken, for 4-5 minutes or until cooked through. Add the remaining 2 tb. sesame oil and cook the rest of the chicken.

    The vinaigrette is: the toasted sesame seeds, 1/2 cup vegetable oil, soy soy, vinegar and mix in a blender until smooth.

    Combine the chicken and green onions, drizzle with soy sauce mixture, tossing gently.

    In a plate, combine the Wild Rocket with shredded bok choy, add the chicken mixture and top with the crispy wonton strips.

    I think that sounds AMAZING!

    The original recipe used pork and deep fried the pork, I think just cooking it with a little oil is still fine.

  5. Biz

    Katie – Jenn is my twin sister! 😀

  6. Cindy

    toasted pecans+ Goat cheese+ dried cramberries + granny smith apples+ strawberries + wild rocket zest+ balsamic vinnegrate

  7. Kelli

    Boil off your favorite short pasta. I love penne for this. Rinse and chill when it’s finished.

    While your pasta is boiling, make a dressing with sour cream, lemon juice, dill and extra virgin olive oil, salt and pepper to taste.

    Mix the dressing with the pasta, chopped smoked salmon and a bag of Fresh Express Wild Rocket Zest blend. Serve cold and enjoy!

  8. Tom Saaristo

    Black forest ham, French brie, real mayonnaise, pickled red onion, salt, pepper and Fresh Express Wild Rocket Zest Blend panini on Boudin French sourdough bread

  9. Maggie @ Say Yes to Salad

    I think my blog is the ideal blog to win a salad contest 🙂 I always say yes to salad.

    My salad is a chopped salad, which means that you mix everything in a bowl and then chop it roughly to mix the flavors throughout. It is a kind of crazy salad, but it is absolutely wonderful..

    Base: Fresh Express Wild Rocket Zest Blend
    Protein: Baked tofu (or plain tuna) and egg whites
    Veggie toppings: avocado, red pepper, broccoli, chopped tomatoes, cucumber, black olives (optional if you don’t like them but I find them delicious), onions, sprouts, cooked beets
    Fruit toppings: sliced grapes, mandarin oranges
    Dressing: Chipotle ranch

    Instructions: Chop all ingredients into small pieces, tweaking measurements to your liking. Combine all ingredients in a large bowl except the dressing. Mix well to make sure that you will get all the flavors in every bite. Serve on a plate and drizzle with chipotle ranch salad dressing. (Sesame ginger also works.)

  10. amie

    Wild rocket zest
    Bosc pears julienned
    carmalized pecans
    heirloom cherry tomatoes (halved)
    Balsamic vinagrette
    top with 1-2 tsp candied ginger (chopped small)

    This is one of my favorite salad creations. The candied ginger adds that little something extra which makes a good salad great and memorable.

  11. Lori @ Lemons and Lavender

    I would make a turkey cobb burger with crispy bacon, sliced tomato, avocado and blue cheese crumbles and dress the Fresh Express Rocket Zest Blend with a garlic or shallot vinaigrette for myself and homemade ranch dressing for my kids. I think I may make this for dinner tonight!

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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