Peak Fresh Produce® Purple Power Greens


  1. In a saucepan over medium-low heat pour in butter flavored oil then add garlic cloves and the sprig of rosemary. Warm for 1-2 minutes. Take the melon ball potatoes and gently place into the oil using a slotted spoon. Cook for 15-20 minutes on medium-low heat. When you test one of each potato, a paring knife easily goes in remove from oil with a slotted spoon. Place on a towel to absorb excess oil and cool then reserve.
  2. Toss the greens with the dressing in a bowl then place high on the center of a chilled entrée salad plate.
  3. Arrange the cooled butter potato balls around the salad and on the greens. Place the cut artichoke with one half on either side of the greens. Arrange the roasted red pepper strips around and on the salad greens.
  4. Sprinkle the top with gorgonzola cheese followed by the walnuts then serve.


  • 2 1/2 cups Peak Fresh Produce® purple power greens
  • 3 oz. Piancone® Roasted Red Pepper Dressing
  • 1 ea. Peak Fresh Produce® Yukon gold potatoes, melon balled
  • 1/2 ea. Peak Fresh Produce® Potato(es), Sweet, melon balled
  • 3 cups Brilliance Butter Flavored Oil
  • 1 sprig ea. Peak Fresh Produce® Rosemary, Fresh
  • 2 ea. Peak Fresh Produce® Garlic, Clove(s)
  • 1 ea. Piancone® Roman style artichoke, cut in half
  • 2 tbsp Roma® Cheese Crumbles, Gorgonzola
  • 2 tbsp Magellan® Walnuts, toasted
  • 3 tbsp Roma® roasted red peppers, julienne