Marinated chicken tops this fresh salad. The chicken is great on salad, but also delicious with pita bread, over rice or pasta. Adding Scissortail Farms herbs to the salad gives it a great flavor.
Author:Krush Digital
Ingredients
4 OK Foods ‘Tenderbird’ Chicken Breasts
1/4 cup Daddy Hinkles Original Marinade (liquid)
1 tablespoon Garden Club Apple Cider Vinegar
1 tablespoon Daddy Hinkles Original Seasoning
12 ounce Scissortail Farms baby spinach
1/2 cup Scissortail Farms mint or basil, roughly chopped
2 cups Triple S Farms watermelon, cut into small cubes
1 cup cucumber, thinly sliced
1 cup Dianes Legendary Italian Salad Dressing
1 cup feta cheese crumbles
In a small mixing bowl combine the Daddy Hinkles original wet marinade with the Garden Club vinegar. Trim any fat from chicken breasts and place in a one gallon baggie with marinade solution. Allow at least one hour in the refrigerator, overnight is better.
Grill the chicken breasts while sprinkling with dry seasoning until cooked through. Allow them to cool completely before assembling salads.
In a large mixing bowl combine all remaining ingredients and toss gently. Arrange the salads and top with grilled chicken.
This salad has warmth from Miller Pecan Co. pecans and maple flavor from Griffins Original Syrup, plus a sweet-tang from a plum vinaigrette. For a main dish, top with grilled chicken breast.
Wash salad greens and toss with goat cheese crumbles. Portion into dinner bowls.
In a small pan over medium-high heat, cook pecans with Griffins syrup until pecans are slightly toasted, about 5 minutes. Let pecans cool before adding to salad greens.
Create the plum vinaigrette: combine jam and balsamic vinegar, whisking vigorously. (Add a teaspoon of hot water to help dissolve the jam, if needed.) Continue to whisk while slowly adding the olive oil. Season with salt and pepper.
Drizzle each salad with the plum vinaigrette and serve.
A smoky-cool ranch dressing is great mixed with chopped steak and greens in this entree-worthy salad.
Author:Krush Digital
Ingredients
2 small bacon-wrapped filet mignon
1 1/2 teaspoon JRs All-Purpose Seasoning
1/2 cup JRs BBQ Sauce
8 cups Scissortail Farms salad greens, chopped
1/2 cups radishes, thinly sliced
3/4 cup corn kernels, fresh or frozen (thawed)
1/4 cup Scissortail Farms Cilantro, chopped
BBQ Ranch Dressing:
3/4 cup mayonnaise
3/4 cup Hiland Buttermilk
1 teaspoon JRs All-Purpose Seasoning
3 tablespoons JRs BBQ Sauce
1 teaspoon Garden Club Vinegar
1 teaspoon Roark Acres Honey
1 teaspoon Scissortail Farms Dill, chopped
2 teaspoon Scissortail Farms Parsley, chopped
1 clove garlic, minced
4 teaspoons freshly ground black pepper
Remove filets from packaging and marinate 30 minutes to an hour in a shallow bowl with JR’s All-Purpose Seasoning and JR’s BBQ Sauce.
Grill steaks on charcoal or gas grill over medium to medium-high heat about 6 to 8 minutes per side or until desired doneness. Remove steaks from heat, and let rest 5 minutes. Thinly slice steaks.
In a medium bowl mix together all the ingredients for the dressing. Stir until creamy.
In a large bowl, combine salad greens, radishes, corn and cilantro. Toss with BBQ Ranch Dressing. Top with sliced steak.
This chopped salad is your first taste of spring: fresh, green and bright. Since it’s best made in advance, this is perfect for a family dinner or potluck. Make it the day before to let the flavors come together.
Place all chopped ingredients and sliced J-M Farms mushrooms into a covered bowl. Add dressing and sugar. Cover bowl with lid, and shake. This recipe is best when it has set in the dressing overnight. Try shaking it a few times while it’s setting. Serve over a bed of Scissortail Farms assorted greens.
When you want a salad that’s more than simple lettuce greens, try this one with smoked ham, bacon and cheese. The creamy dressing is a nice complement.
Author:Krush Digital
Ingredients
4 cups torn Scissortail Farms salad greens
1 cup chopped green pepper
1 cup chopped celery
1(10-oz) bag frozen peas, thawed
3 cups torn fresh Scissortail Farms Spinach
1 Schwabs Center Cut Ham Slice, available at Braums
1 cup Garden Club mayonnaise
1 cup Hiland Sour Cream
1 cup shredded cheddar cheese
8 slices Bar-S Bacon, cooked and crumbled
Cut ham into medium dice and reserve. Layer first 6 ingredients, in order, in a large bowl or trifle dish.
In a small bowl, combine mayonnaise and sour cream. Season, to taste, with salt and pepper. Spread over diced ham. Sprinkle cheese and bacon on top. Cover, and chill up to 24 hours before serving.
A Schwab’s smoked turkey leg is the star of this crowd-pleasing layered salad. It would be welcome as a Thanksgiving side dish or for turkey leftovers.
Author:Krush Digital
Ingredients
4 cups torn Scissortail Farms romaine lettuce
1 cup chopped green pepper
1 cup chopped celery
1(10) ounce bag frozen peas, thawed
3 cups torn fresh Scissortail Farms spinach
1 smoked and cooked Schwab’s Jumbo Turkey Leg
3/4 cup mayonnaise
3/4 cup Hiland Sour Cream
1 cup shredded cheddar cheese
8 slices Bar-S Bacon, cooked and crumbled
Layer first 6 ingredients, in order, in a large bowl or trifle dish.
In a small bowl, combine mayonnaise and sour cream. Season, to taste, with salt and pepper. Spread over turkey.
Sprinkle cheese and bacon on top. Cover, and chill up to 24 hours before serving.
Roasted or grilled chicken is great on this salad. Even fried chicken from a deli is tasty on these salad greens with creamy dressing.
Author:Krush Digital
Ingredients
1 Bag Scissortail Farms Spinach
1 cup thinly sliced red onion (see tip!)
1 package (8 oz) JM Farms Mushrooms, thinly sliced
1/2 lb Bar-S Bacon, crisp & drained
2 cups Shredded cheddar cheese
1 cup Miller Pecan Co. Pecans, toasted & coarsely chopped
3 Hansens eggs
1/2 Hiland Buttermilk
1 tablespoon Garden Club Apple Cider Vinegar
2 tablespoons Scissortail Farms chopped chives, or parsley
2 tablespoons Garden Club Mayonnaise
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
Salad
In a large bowl, or on a serving platter, arrange salad ingredients in the order listed. Toss lightly, if desired. Serve with Creamy Buttermilk Dressing. Dressing – In a small bowl, whisk all ingredients together. Cover and chill; serve drizzled over spinach salad.
Tip: Soak sliced red onions in a bowl of ice water to reduce their pungency. For ease, first place them into a strainer, then down into the ice water. When ready to enjoy, simply lift the strainer, drain, and serve!
A warm bacon dressing is the secret to this crowd-pleasing starter. Scissortail Farms spinach is always a good choice for this dish, healthy, fresh, and local. The salad becomes a meal with the addition of Bar-S bacon, a tangy balsamic vinaigrette, Cheatwood’s honey, shallots, halved boiled eggs, Scissortail Farms thyme, and pecans from Miller Pecan Co. Take it over the top with some added J-M Farms mushrooms or sliced red onion.
Start by making flavorful, crispy croutons for this salad. Then top it with a bacon-wrapped filet. This makes a nice dinner when you want something substantial without the carbs.
Croutons – Preheat oven to 425 degrees. Place butter in 8’x8′ baking dish. Place in oven to melt butter and preheat pan, about 5 minutes. Empty mix in medium mixing bowl. Stir in garlic and herb seasoning, egg and milk. Stir until smooth. Pour mixture into heated dish. Bake for 15-20 minutes or until golden. Remove from oven and cool until easy to handle.
Slice cornbread into 9 squares. Split squares lengthwise. Cut each half into 6 squares. Place squares on baking sheet. Drizzle with melted butter. Bake for 10 minutes, turn croutons every 2 minutes until very golden and crispy. Remove from oven and cool. Dressing
Combine all ingredients in quart jar. Stir until combined. Cover and refrigerate until ready to use. Salad
Season steaks with 2 tsps of Head Country Seasoning. Grill steaks over medium high heat about 7 minutes on each side. Remove from heat and let rest 20 minutes. Remove picks and slice very thin. Season slices with additional tsp of seasoning. Chill meat until ready to assemble salad.
In a 4 qt. salad bowl, place baby greens. Top greens with beans. Layer beans with tomatoes. Next place sliced steak. Top steak with sliced onion. Top onion with croutons. Next layer avocado. Top with 1 cup dressing. Garnish with olives and bacon. Serves 6. Extra dressing can be used as desired.
There are a thousand different ways to turn fresh corn off the cob into a salad. One of our favorite versions has a kick from Daddy Hinkle’s seasoning, peppers and hot sauce, and it’s mellowed with lime juice and Roark Acres honey. Avocado and cilantro round out this delicious salad. A couple of tips when making this salad – one, grilling the corn intensifies the flavor. And second, let the flavors come together by allowing the salad to sit for at least an hour before serving. This is a great salad for serving at summer gatherings at the lake or backyard get-togethers. It’s a crowd-pleaser, and it goes well with grilled meats or Oklahoma barbecue.
Hiland Unsalted Butter – Hiland butter goes perfectly in any Made in Oklahoma recipe. This tasty corn salad will be buttery and full of flavor, and Hiland helps bring it all together.
Daddy Hinkle’s Original Seasoning – Daddy Hinkle’s Seasoning is the perfect way to “doctor up” any dish. This Made In Oklahoma Product has been a staple for Oklahoman’s kitchens since 1994. Adding it to your Summer Corn Salad is a no-brainer!
Roark Acres Honey – Roark Acres is a family-owned honey farm in Tulsa. The talented bees and farm operators produce fresh honey products like candles and candies. Roark’s delicious honey perfectly complements the tangy flavors to make a delicious salad.
Author:Krush Digital
Ingredients
4 ears corn, husks removed
2 tablespoons Hiland Unsalted Butter, melted
1 1/2 teaspoons Daddy Hinkles Original Seasoning
3 tablespoons lime juice
2 tablespoons Roark Acres Honey
1 1/2 teaspoon Sriracha Hot Sauce
1 1/2 cup avocados, coarsely chopped
1 Serrano chile, thinly sliced
1/2 cup chopped cilantro
Prepare a grill for medium-high heat. Brush ears of corn with butter then season with Daddy Hinkle’s Seasoning.
Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Meanwhile, whisk lime juice, honey and Sriracha in a large bowl to combine. Add corn, avocados, chile and cilantro to dressing, and toss to combine. Season with salt and pepper to taste. Cover with plastic wrap, pressing down to prevent any air from coming into direct contact with the salad to prevent avocados from turning brown.
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