Salads | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Salads

Pickled Beet and Braised Beet Top Salad

Ben Paula, Sauce

Grilled Little Gem Lettuces with Blue Cheese Dressing and Strawberries

Jennifer Knapp, Jennifer Knapp Catering

Warmed Grilled Asparagus Salad with a Slow-Cooked Egg

Mark Dommen, One Market Restaurant

Wheat Berry, Beet, and Cilantro Salad

Dominica Rice-Cisneros, Cosecha

Winter Rainbow Salad

Foodwise Kids Program

Tuscan Chopped Salad with Romaine, Radicchio, and Kale

Charles Vollmar, Epicurean Exchange

Dino Kale and Arugula Salad with Spice-Roasted Baby Carrots

Sascha Weiss, The Plant Café Organic

Della Panzanella

Kathleen Weber, Della Fattoria

Radish Leaf Salad with Corn, Tomatoes, and Salt Cucumbers

Tara Duggan, Root to Stalk Cooking

Amaranth Salad with Peach and Red Onion

Robin Song, Hog & Rocks

Cauliflower Zahlouk

Joyce Goldstein, Inside the California Food Revolution

Fattoush (Lebanese Toasted Pita Bread Salad)

Joyce Goldstein, Inside the California Food Revolution

Apple, Fennel, Celery, and Radish Salad with Handmade Ricotta

Daniel Corey, Luce

Terrific Tomatillo, Corn, and Potato Salad

Hollie Greene, JoyFoodly

Frog Hollow Farm Rainbow Salad

Anna Buss, Frog Hollow Farm

Basil and Garlic Cucumber Salad

Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Little Gem and Radicchio Salad with Pickled Green Strawberries

Joanne Weir, Copita Tequileria y Comida

Melon and Avocado Salad with Marinated Squid, Chili, and Lime

Ryan Pollnow, Central Kitchen

Cherry and Wild Arugula Salad

Christopher Thompson, A16

Delta Asparagus and Frisée Salad

Francis Hogan, Bluestem Brasserie

Chicory Salad with Lemon Thyme Vinaigrette

Chris Aguirre, Four Seasons Hotel San Francisco

Roasted Beet and Herb Salad with Cheese Tuiles and Champagne Vinaigrette

Damon Barham, Parties That Cook

Winter Salad Greens with Persimmon Vinaigrette and Mt Tam

Sue Conley and Peggy Smith, Cowgirl Creamery Cooks

Kale Caesar Salad with Housemade Bacon Lardons

Lucas Knox, Burritt Room + Tavern

Red Quinoa Salad with Bitters Dressing

Trevor Ogden, Chambers Eat & Drink

Pages

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »