Salads | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

Returns March 17, 2022


Winter Salad

Sarah Henkin, CUESA’s Market Chef

Strawberry or Raspberry Vinaigrette

Shanti Wilson, CUESA Market Chef

Shaved Zucchini and Arugula Salad with Olives

from Sarah Henkin, CUESA’s Market Chef

Spinach Salad with Marinated Artichokes, Feta and Herb Vinaigrette

Sarah Henkin, CUESA’s Market Chef

Chard and Quinoa Salad; Fresh and Gluten Free!

Amy Fothergill, The Family Chef

Cherry and Green Peppercorn Vinaigrette

Eric Tucker, Millennium Restaurant.

Potato-Beet Salad with Smoked Fish and Mustard Vinaigrette

Sarah Henkin, CUESA’s Market Chef.

Green Bean, Potato and Pesto Salad

Amy Fothergill, The Family Chef (

Farmers Market Slaw

Sarah Henkin, CUESA’s Market Chef.

Original Blue Vinaigrette Dressing

Point Reyes Farmstead Cheese Company.  For more recipes, and to learn more about Point Reyes Farmstead Cheese Company, visit

Orange Balsamic Dressing

Mariquita Farm. For more great recipes, photos, and wonderful articles, visit

Feta and Citrus Olive Oil Salad

Redwood Hill Farm.

Roasted Beet Salad

Armando Paniagua, Rose Pistola Restaurant.

Crab and Citrus Salad with Pumpkin Seeds

Adam Timney, Bacar Restaurant and Wine Salon.

Winter Chicory Salad

Patrick Clark, Sutro’s Restaurant at the Cliff House

Shaved Fennel & Orange Salad

Lulu Yang, Lulu’s Kitchen

Radicchio, Fennel, and Radish Salad with Meyer Lemon Vinaigrette and Warm Cranberry Walnut Crostini

Alessandro Cartumini, Four Seasons Hotel Silicon Valley.

Arugula, Avocado, Orange and Red Onion Salad

Esther Pruitt, Hare Hollow

Smoked Trout, Grapefruit and Watermelon Radish Salad

Laurel Miller, cookbook author

Citrus Salad with Honeycomb Bruschetta

Stephanie Rosenbaum, cookbook author.

Mexican Christmas Eve Salad

Laurie McKenzie, cooking instructor

Roasted Baby Beet and Golden Apple Salad

Jay Foster,Chef and Owner, FarmerBrown.

Spinach, Apple & Frisée Salad with Bacon & Curried Cashews

Chef Keith Hammerich, City College, San Francisco

Cardoon Salad

Mourad Lahlou, Aziza Restaurant.

Fuyu Persimmon and Arugula Salad

Armando Paniagua, Rose Pistola Restaurant.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »