The spotlight of this fall theme focuses on fruits and vegetables that are fresh and readily available this time of year. Whether they are picked from your garden or from the local market, in-season produce reaps the most nutritional value.
These salad recipes have been created by local Chef Katie Jimenez
of Bistro Rouge at the Pend Oreille Winery in Sandpoint, Idaho.
They can be served as a side salad or a casual dinner.
Most are under five ingredients and gluten free,
and they are easy to mix and match with
proteins and your favorite Litehouse dressing.
