This Month at The Market
2 oranges, peeled and cut lengthwise
1 purple onion, sliced
5 oz fresh spinach or other winter greens
2 Tbsp dried cherries or cranberries
½ cup cooked whole grain farro, (cook according to package directions)
Make a trip to the farmers’ market or farm stand for the freshest, seasonal produce.
Cook farro according to package directions, let cool.
Remove stems from greens, wash and pat dry. A salad spinner is recommended.
Prepare oranges and onions.
For the Dressing
4 Tbsp freshly squeezed orange juice
4 Tbsp olive oil
4 Tbsp white wine vinegar
2 Tbsp local honey
⅛ tsp cayenne powder, optional
Kosher salt and pepper to taste
Combine all the dressing ingredients in a jar with a lid. Shake until well blended. Set aside.
Assemble salad and serve.
The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.