Salads

This makes a large, crunchy slaw that you can throw together in minutes.

This take on massaged kale salad uses an Asian-style vinaigrette that is Vermont cookbook author Andrea Chesmans house vinaigrette. The recipe was taught in a City Market cooking class on different ways to use kale.

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.

This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.

Feel free to be creative with this salad and use the veggies and spices you have on hand such as apples, broccoli, corn, celery, green beans, peppers, etc.

A gluten-free version of a classic salad.

This fruit salad is great for topping pancakes or waffles, with yogurt, or blended into a smoothie.