Recipe

This year The Market at Ag Heritage Park is sponsoring a season-long recipe contest. Participants can submit recipes using at least one item available at The Market, and a new winner is chosen each week. Each winner receives a gift certificate to one of the vendors at The Market. At the end of the season, the top five recipes will be chosen and will compete in a taste-off to be held at The Market with a panel of expert judges.

For more information on the recipe contest, contact Jamie Creamer at 334-844-2783 or jcreamer@auburn.edu.

The first winner of the season was Janey Oakes of Auburn, who submitted the following summer-perfect recipe for Cool Confetti Salad and received a gift certificate to Aplin Farms vendor booth. Janey says this recipe is easy to double; just use twice the number of vegetables and all the dressing mix. And she suggests experimenting with ingredients by adding other fresh, raw summer vegetables, such as squash.

Cool Confetti Salad

2 medium cucumbers
1 large vine-ripe tomato
½ red onion
½ cup garbanzo beans (chick peas), rinsed
4 ounces (1/2 of an 8-ounce block) crumbled feta cheese
1 packet Good Seasons Italian salad dressing mix
¼ cup red wine vinegar
3 Tbsp. water
½ cup canola oil
Salt and pepper

Dice vegetables. Add garbanzo beans and feta cheese. Refrigerate.

Make dressing by combining dressing mix, vinegar, water and oil in a salad cruet. Shake well.

Immediately prior to serving, shake cruet and pour about half of the dressing mix over the vegetable mixture (more to taste). Season with salt and pepper to taste.

Makes 4 servings.

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