Two Scissortail Farm Salad Recipes To Celebrate Taste Of Oklahoma At Reasor's
This post is sponsored by Reasor’s but the content and opinions expressed here are my own.
It’s my favorite time of month at Reasor’s because it’s Taste of Oklahoma!!
Did you know that Reasor’s has the largest selection of Oklahoma-made products in the state?! This amazing variety of fresh, delicious and unique products will be showcased throughout all locations with themed signage and a special month long ad featuring Oklahoma made items and stories about the companies that make them. Reasor’s is also a local business, celebrating 57 years this year, and they know that local business is the engine of the economy and they want to embrace their neighbors to celebrate that together!!! For the entire month of June Reasor’s will be featuring one-of-a-kind local favorites!!!!!!!
And I am so fortunate enough to partner with Reasor’s today to tell you all about Scissortail Farms. Scissortail Farms — located in Tulsa County — is an aeroponic greenhouse that specializes in growing fresh salad greens and herbs year-round. Because their plants are grown using aeroponic methods, the chance of contamination by E coli through soil and manure is completely eliminated. The controlled environment of the green houses allow them to shelter the plants from external factors and minimize the need for harmful pesticides and herbicides. The water used to transfer nutrients to the plants is tightly controlled and monitored, resulting in produce that’s highly nutritious, safe and delicious.
Take a look for yourself!
Scissortail Farms has lots of variety too. Discover their products carried at Reasor’s here. I made two beautiful delicious recipes for summer using the beautiful greens that I purchased and I know you will love making these for yourself and your family. I wouldn’t classify myself as a salad fanatic… but in the summer, I love to fuel my body with fresh greens and veggies that catch my eye! Plus, meals that don’t require turning on the oven always get bonus points this time of year. Whoa..we already had to turn on the air conditioning in the condo. I think this is going to be a really HOT one Oklahoma! Anyway, salads are really a celebration of summer and for me as we all know I am not a summer lover…it’s just one step closer to the arrival of fall so let’s celebrate!!! LOL!
The first salad I made is one you are going to want to make for breakfast!!
No really..you read correctly-BREAKFAST!!!
I’ve gotten more into savory breakfasts (and started filling my smoothies with loads of spinach), suddenly the idea doesn’t seem so crazy. I have only made one brekkie salad before but it was with hard boiled eggs and felt more like a lunch cobb salad with bacon…but if interested you can find that recipe here on my blog by searching breakfast salad. And there’s no doubt that starting things off with leafy greens, colorful veggies, avocado and a major dose of protein basically guarantees an incredible day ahead, right?! This salad keep me fueled up and feeling good for hours. It is so filling and so so delicious. Plus it’s low carb, gluten-free and vegetarian. I have been trying to eat more vegetarian meals lately only eating meat one day a week!
Sautéed Breakfast Salad RECIPE
INGREDIENTS
2–3 teaspoons avocado or olive oil
2–3 eggs
1/4 cup chopped red onion
2 –3 cups baby greens (spinach, arugula, or your favorite green from Scissortail Farms)
1/2 cup roasted cauliflower or roasted sweet potatoes I used sweet potatoes)
1/3 avocado, sliced
fresh dill
sea salt and pepper
INSTRUCTIONS
Heat 2 teaspoons oil in a large skillet over medium heat.
Once hot add onion and sauté for about 5 minutes.
Add greens and roasted cauliflower or sweet potatoes and toss to combine. Sprinkle with sea salt.
Cook, stirring often, 2 minutes or just until greens begin to wilt.
Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up)
sprinkle with salt and pepper and place on top of sautéed greens.
Top bowl with fresh dill and sliced avocado.
For roasted cauliflower/sweet potatoes: Spread 3-4 cups of chopped veggies on a large baking sheet or stone and toss with 1-2 teaspoons avocado or olive oil, salt and pepper. Roast for 20 minutes at 425°F or until the veggies have browned and become tender. Be sure to toss the veggies at least once while roasting.
Serve with warm bread and sweet jam if you wish too!
And now for the second recipe made with the beautiful greens from Scissortail Farms. Lately I’ve been very into putting fruit in salad. Not fruit salad mind you; I’m talking about a savory combo of crunchy vegetables, a touch of sweetness from in-season fruit (think watermelon, stone fruit, berries, or in this case pineapple), with the crunch of toasted bread, and a creamy dressing. It’s a winning combination and I am here for it this summer. This one transports you to the beach instantly!!!!!!
PINA COLADA CHICKEN SALAD recipe
INGREDIENTS
1 1/2 cups coconut milk
1 cup pineapple juice
3 teaspoons vinegar
2 Tablespoons olive oil
2 Tablespoons plain Greek yogurt
1/4 teaspoon salt
2 Tablespoons honey (or more to taste)
3 boneless skinless chicken breasts (cut into bite sized pieces or have the butcher make chicken tenders)
1 cup sweetened shredded coconut
1 cup Italian Bread Crumbs
salt and pepper, to taste
1 teaspoon garlic salt
1 (20 ounce) can pineapple (drain and reserve juice)
6 cups Scissortail Greens (I used arugula)
INSTRUCTIONS
Dressing
Whisk together coconut milk, pineapple juice, vinegar, olive oil, Greed yogurt, salt, and honey. Cover and chill until ready to use.
Preheat oven to 400 and heavily grease a baking sheet with cooking spray.
Cut the chicken into bite sized pieces.
Mix the coconut and breadcrumbs together in a medium sized bowl.
Place your cut chicken pieces in the pineapple juice that has been drained from the can of pineapple tidbits.
Then toss in the coconut and breadcrumb mixture and coat well.
Place coated chicken on non stick sprayed baking sheet 2 inches apart.
Spray chicken chunks with cooking spray and bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes until cooked through and lightly browned. (The coconut flakes may get dark brown, but that is okay).
Divide greens onto 4 plates and put your chicken tenders, red peppers, and pineapple on top.
Serve with pina colada dressing.
You can sub sour cream in for the Greek Yogurt. This salad is delicious with any kind of dressing if you don't want to make your own.
Sooooooooo good!!! It really just screams summertime!!! Just leave off the chicken if you want to make this vegetarian too!
Be sure to take some time to check out the local brands Reasor’s is featuring this month. You can read more here. And you can order your groceries on-line and do curb side pickup or even have them delivered via door-dash!!! I have gotten pretty pampered with having my groceries delivered so I took advantage of this new feature the other day! I love that Reasor’s is still accommodating those that are still not quite ready to get out there just yet!
Click here for $10 off your first order.
