When you think of ballpark food, a salad might not be the first item to come to mind. However, at Target Field you can find delicious salads that not only taste amazing but can help give back to the community. Roots for the Home Team is a non-profit that works with teens to help teach leadership skills and entrepreneurship by creating and selling food!
Today Chef Coach Nettie Colon and student Vanessa Tello Ortega join us to show us how to make their True Color Salad!
Try the recipe at home:
- 1 cup whole kernel corn, sliced
from cob or frozen and thawed
- ½ cup chopped poblano chilis
- 2 tsp vegetable oil
- Salt and pepper to taste
- 1 cup uncooked red quinoa
- 1 cup chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup chopped purple cabbage
- 1 cup chopped carrots
- 8 cups mixed salad greens
- 1 cup plain Greek yogurt
- 1 cup peeled, seeded, and chopped cucumber
- 3 Tbsp. orange juice
- 2 Tbsp. ranch seasoning powder
- 2 Tbsp. fresh lime juice
- 2 Tbsp. chopped jalapeño chili
- Coarse salt to taste
- Heat oven to 400˚F. Toss corn and chilis with oil, salt, and pepper. Spread on parchment-lined baking sheet. Roast 20 to 25 minutes, stirring occasionally, until lightly browned. Cool.
- Meanwhile, cook red quinoa according to package directions. Let cool.
- In a large bowl, mix the quinoa, roasted vegetables, and other salad ingredients
(except the mixed greens).
- To make dressing, place dressing ingredients in a blender; process until smooth.
Season with salt.
- Stir half the dressing into the salad mixture; toss to coat. Arrange salad greens on plates.
Spoon salad mixture on top; drizzle with remaining dressing and garnish with cilantro
and tortilla chips
If you want to check out the salad in person, you can find Roots for the Home Team’s Salad Up cart at every weekend game through the summer, located at gate 34 near the flagpole!