Dressing
Ingredients- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons minced fresh parsley
- ½ teaspoon sugar
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- In a small bowl or measuring cup, whisk together olive oil, balsamic vinegar, parsley, sugar, garlic, salt, and pepper until well combined. Pour over tomatoes on onions.
- Using a spatula, stir tomatoes and onions until well coated with vinaigrette.
Salad
Ingredients- 1 head of Romaine lettuce, shredded
- 2 apples, chopped
- 1 cup walnuts, chopped or whole
- ½ cup feta cheese
- 1 head bib or green leaf lettuce, washed and torn into medium pieces
- Rinse tomatoes well and cut in half. Place in a medium
Winter Citrus Salad
Ingredients
- 1 grapefruit
- 1 orange
- 1/2 cup beets
- 1 cup spinach
- 1/2 cup your choice: edamame, carrots, cucumbers, chickpeas
- optional: 1/4 cup feta
- 1/4 cup seeds
For Dressing:
- 2 tbsp cup orange juice
- 1 tsp mustard
- 1 tbsp balsamic vinegar
- 1 tbsp oil
Instructions
- Mix together dressing in bottom of medium bowl
- Peel and segment citrus
- Add to bowl along with other salad ingredients
- Toss salad so dressing is evenly coated
- Enjoy!
Recipe and photo from dailycal.org under the Creative Commons License.
Apple Walnut Salad with Raspberry Vinaigrette
Salad
- 1 head of Romaine lettuce, shredded
- 2 apples, chopped
- 1 cup walnuts, chopped or whole
- ½ cup feta cheese
Raspberry Vinaigrette
½ cup chopped red onion (about half of a small red onion) ½ cup sugar ¼ cup red raspberry vinegar 1 teaspoon salt Place onion, sugar, vinegar, and salt in a food processor or blender. Blend until smooth, about 1 minute. ¼ cup olive oil (Try our Arbequina with this one!) Put blender on low speed and slowly pour in olive oil to combine. Put dressing in a small bowl and serve on the side to let people top salad as desired. Alternatively, pour dressing over salad and toss to combine.Marinated Beet Salad
- Prep: 10 min
- Cook: 1 hour
- Total: 1 hour 10 min
- Serves 4 to 6
- Preheat oven to 350°F.
- 5 medium beets (about 1 pound)
- Trim any greens from beets and wash throughly.
- water
- Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
- 1 teaspoon salt
Lemon Vinaigrette Wheat Berry Salad
- Prep: 20 min
- Cook: 1 hour
- Total: 1 hour 20 min
- Serves 4 to 6
Try using our Garlic Olive Oil for this one!
Ingredients
– 2 potatoes – 4 eggs – Some basil branches – 1 little iceberg lettuce – 50 gr of parmigiano cheese – 30 gr of pinions – A half a garlic teeth – Extra Virgin Olive Oil – SaltPreparation:
– Wash the lettuce and let the water drain – Boil both the potatoes and eggs, peel and cut them in your favorite way ( slices, wedges, cubes) – Put together basil, pinions, garlic, olive oil, salt and parmigiano and use the mixer to make the pesto. The time is up to you in order to get a more or less liquid result. – Serve lettuce, potatoes and eggs with prepared sauce. – Bonus: add some cherries ( tomatoes) to give colour to our first summer salad with extra virgin olive oil. Recipe and Pciture taken from howtooliveoil.com undet the Creative Commons License.Wheat Berry Salad with Figs
- 1 ½ cups wheat berries
- ¼ cup rice vinegar
- ⅓ cup orange juice
- 2 tablespoons honey
- ½ cup dried fruit such as figs, dates, or apricots, chopped finely
- ⅓ cup raisins
- ⅓ cup golden raisins
- ½ medium red onion (about 1 ¼ cup), finely chopped
- 4 large stalks celery (about 1 ½ cups), finely chopped
- ¼ cup olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- freshly-ground black pepper, to taste
Kale, Strawberry and Orange Salad
Pack your lunch with this delicious Kale, Strawberry and Orange Salad. It's got all you need to help you finished your work day on a strong note! To enhance the fruit flavor of this recipe try our Whole Fruit Blood Orange Olive Oil.
Ingredients
- 1 bunch Fresh Kale, stems removes
- 1 Lemon
- 2 tablespoons Olive Oil
- 1 Orange, segmented
- 4 Strawberries, sliced
- 1 teaspoon Olive Oil
- 2 teaspoons Maple Syrup
- 1 pinch Salt & Pepper (to taste)
Instructions
- Slice kale into thin strips, wash and dry thoroughly.
- Take the 1/2 the juice of one lemon and combine it with the olive oil and salt. Massage into kale leaves until the leaves begin to wilt.
- Remove skin and pith (white part) of the orange and slice into bite-sized segments. Slice strawberries into four and add to the orange
Balsamic Herb Steak and Red Onion Salad
Are you a steak lover who struggles with eating salad? Then we have the perfect recipe for you! This recipe combines the savory taste of steak with the freshness of salad to help you get your daily dose of protein and healthy vegetables. You can even increase the savory taste of this recipe with our Oregano Balsamic.
Ingredients
- 2 large red onions cut in ¼ inch slices
- ½ cup balsamic vinegar
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon pepper
- 1 cup olive oil
- 1 skirt steak, about 1½ pounds
- about ½ cup crumbled blue cheese
- 8 cups of chopped romaine lettuce
Marinated Bell Pepper Salad Recipe
Ingredients
- 2 Red Peppers (Whole)
- 3 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Water
- 1⁄2 teaspoon Brown Sugar
- 3 cups Salad, Any type
- 2 ounces Gran Padano Cheese
Instructions
Ingredients
- 4 oz. Chavrie Fresh Goat Cheese Log
- 6 Fresh sage leaves1 Orange
- 1 oz. Balsamic Vinegar
- 1 oz. Olive Oil
Instructions
- Slice Chavrie Fresh Goat Log into 8-10 slices
- Arrange Goat cheese slices in a single line in a shingled fashion on a rectangle platter
- Zest one Orange and reserve the zest for garnishing
- Remove peel and section each orange into segments
- Drizzle olive oil and vinegar on cheese
- Top with orange segments
- Garnish with orange zest
- Serve at room temperature with sliced baguettes or your favorite crackers
Pomegranate Walnut Salad
Ingredients:
- 10-12 cups mixed salad greens, washed and dried
- 3/4 cup walnuts, toasted and coarsely chopped
- 1 small shallot, minced
- 2 Tbsp High Country Pomegranate Balsamic
- 2 Tbsp fresh lemon juice
- 1/2 cup High Country Roasted French Walnut Oil
- Salt and freshly ground pepper
Instructions:
To prepare the vinaigrette, place the minced shallot, High Country Pomegranate Balsamic and lemon juice in a small bowl. Slowly whisk in the High Country Roasted Walnut Oil, then season to taste with salt and pepper. Place salad greens in a large bowl and toss with the vinaigrette. Add half the walnuts and toss. Sprinkle remaining walnuts over the salad as a garnish.
Spinach And Pear Salad
Ingredients:
- 1/2 cup High Country Blood Orange Olive Oil
- 1/4 cup High Country Cinnamon Pear Balsamic
- 1 clove garlic, minced
- 1 bag baby spinach, mixed lettuce, or Romaine lettuce
- 1/2 red onion, thinly sliced
- 1 D'Anjou, Bosc or other pear, sliced or diced
- 1/2 cup dried cranberries or other dried fruit
- 1/4 cup bleu cheese, crumbled
- salt and freshly ground pepper, to taste
Instructions:
In a small bowl, whisk together High Country Blood Orange Olive Oil, High Country Cinnamon Pear Balsamic, garlic, salt and pepper to make the dressing. In a separate bowl toss the spinach or other greens, red onion, pear, dried fruit, and bleu cheese. Pour dressing over salad and enjoy.