This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Because of the hearty nature of this salad, it's easy to turn it into a complete meal by topping with grilled prawns or kebabs.  Enjoy with a glass of rosé  on a warm summer evening!

Look no farther then our Produce Market to find stunning blackberries or fresh Robada apricots!  For a vegetarian option leave out the bacon and use a full-flavored cheese like Stilton or aged Gouda.

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Mixed Greens and Fresh Fruit Salad


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  • 8 cups (about 12 ounces) mixed greens
  • 1/2 cup thinly sliced red onion
  • 1/2 cup sliced almonds, toasted
  • 1 cup fresh fruit (strawberries, blueberries, raspberries, blackberries, orange segments, etc.)
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup cooked bacon, crumbled (optional)
  • Your favorite berry vinaigrette
  • 4 ounces feta or blue cheese, crumbled


Combine everything except vinaigrette and cheese in a large serving bowl. Drizzle about 1/2 cup of vinaigrette around inside edge of bowl. Using tongs, gently toss to coat. Divide between 4 plates and sprinkle with cheese.

Add grilled chicken, salmon, prawns, steak or sea scallops to this salad to turn it into a complete meal.
Recipe from Central Market Poulsbo - Culinary Resource Center
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