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Thanks to all your entered this years Salad Contest, and Congratulations to Amy, Mia, and Ellen!  

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Amy has been entering recipes to the MN State Fair since 2009 when she won her first blue ribbon. She enjoys entering some of the "Special Contest" like the Salad Bowl Tournament since there's always something different every year. She grew up in 4H going to the Fair every year, and won multiple ribbons this year. Congratulations, Amy! Your salad got rave reviews when we made it and passed out samples at the State Fair.

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Mia shared the following with us:  Salad Girl Organic Dressings have been the only dressings I've used since I was introduced to the brand quite a few years ago on The Weekly Dish radio show. This salad uses my favorite Salad Girl Dressing -- Citrus Splash Vinaigrette and Marinade. I've been making this for a few years and this time of year is my favorite time to make it because of all the garden fresh veggies and herbs available. It ticks all the boxes for me and my husband: healthy, colorful, flavorful, and with the pasta to make it a full meal. 

Mia was able to join us in the Cambria Kitchen at the MN State Fair for a day. She is a natural "Salad Girl." She joined in our presentations and helped prepare her Herby Tortellini Harvest Salad to give the crowd a taste.  Congratulations, and Thank you, Mia, for all your help at the Fair and for sharing your delicious recipe!

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Ingredients for 6 servings:

• 20 oz pkg fresh Cheese Tortellini
•  2 ears (or 1 C fresh kernels) Sweet Corn
• 1 large or 2 small leaves Curly Kale
• 1 C Red, Yellow, and/or orange Peppers, cut into pieces & roasted
• 1 C Cherry Tomatoes, halved
• 1 tsp Lemon zest
• 2 T fresh Mint, chopped (add more or less to taste)
• 2 T fresh Basil, chopped (add more or less to taste)
• 1/2 C Parmesan cheese, finely shredded
• 1/4 C Pine Nuts (or use nut of your choice such as almonds, coarsely chopped)
• 1/4 C Salad Girl Citrus Splash Organic Vinaigrette (or more to taste)

Directions:

• Cook tortellini as directed on packaging. Drain, rinse, and set aside.
• Coat pepper in 1 tsp oil and roast 400 degree oven until edges blacken, approximately 10-15 minutes.
• Remove stem from Kale. Massage leaves with Salad Girl Citrus Splash Vinaigrette until they turn bright green and soften. Chop into small, bite-sized pieces.
• Prepare corn on the cob by boiling, microwaving, or roasting then cut kernels from cobs.
• Cut cherry tomatoes in half.
• Combine cooled pasta and vegetables in large bowl. Add dressing, herbs, lemon zest, and parmesan. Sprinkle with pine nuts. Salt and pepper to taste. Most delicious when served at room temperature. Refrigerate leftovers.

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Ellen Joseph:  3rd Place Recipe

Ellen shared the following with us: This was Ellen's very first time entering a recipe contest at the MN State Fair.  She is retired from a banking career and found out about Salad Girl and the Salad Bowl Tournament State Fair contest from her friend, Beth Dooley, food writer for the Star Tribune. Ellen says she always makes this salad for their dog sitter. "She appreciates that I make it especially for her, and it makes me confident she will take good care of our beloved dog when we are out of town. Enjoy!"  Congratulations, Ellen!

Peppery Greens with Shrimp, Soba Noodles, and Crunchy Veggies

Ingredients  -   Serves 4

1 bottle Salad Girl Toasted Sesame Ginger Vinaigrette

5 oz Mizuna, baby arugula, or baby spinach

2 oz Watercress, or add a bit more of another peppery green

20 Brightly colored cherry tomatoes, washed and halved

1/2 Seedless English cucumbers, washed and thinly sliced

4 oz Sugar snap peas, washed and sliced on the bias

3 oz Soba noodles, cooked as directed

1/2 lb Shrimp, cooked, peeled, and deveined

Shrimp Marinade (Note: Salad Girl Vinaigrettes double as great marinades):

2 T Soy sauce

1 tsp Toasted Sesame Oil

pinch of Red pepper flakes

Garnish:

1 tsp White sesame seeds

1 tsp Black sesame seeds

Roasted Seaweed

Salad Preparation:

• Place greens in large salad bowl.
• Prep tomatoes, cuke, and sugar snap peas. Set aside in 3 different piles on a plate.
• Mix soy sauce, toasted sesame oil, and pepper flakes in a shallow bowl and place cooked shrimp in mixture.
• Cook soba noodles, drain, rinse, and lightly dress with Salad Girl Toasted Sesame Ginger Vinaigrette in a small bowl.

Assembly:

• Toss the greens with Salad Girl to taste.
• Distribute greens evenly on 4 large salad plates.
• Using tongs, put soba noodles on top of the greens.
• Divide tomatoes, cucumbers, and snap peas between the 4 plates.
• Place equal amounts of shrimp on each plate. Keep an eye on how beautifully you can design each plate with color and texture.
• Sprinkle salads with black and white sesame seeds and garnish with roasted seaweed.