Category: Side Dishes

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Golden & Red Beet Salad

  • Drizzle Golden and Red Beets with Extra Virgin Olive Oil, wrap in foil and bake at 300 degrees for 2 1/2 hours.
  • When beets are tender, peel and slice, and let cool.
  • Toss arugula, butter lettuce and mache rosette lettuces
  • Add cooled, sliced beets, cutie orange slices, honey roasted almonds and feta cheese
  • Top off with a drizzle of Raspberry balsamic and cracked pepper

Submitted by Karen Spratt

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Fresh Fruit Salad with Grapefruit Balsamic Vinegar

Ingredients:
 * Whole Blackberries
* Sliced (in half) seedless Red Grapes 
* Sliced Strawberries
* Sliced Kiwi
* Splash of Grapefruit White Balsamic Vinegar

( Amount of ingredients depends on size of saladuse your judgment.)

Directions: Combine first 4 ingredients in bowl. Toss with a splash of grapefruit white balsamic just before serving. Our grapefruit white balsamic is clean, crisp and adds the right amount of complexity to fresh fruit salads without stealing the show.

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Fresh Corn Salad

INGREDIENTS

  • 6 ears of sweet corn
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1/2 c. cilantro, chopped
  • 1/4 c. lime juice
  • 1/4 c. of your favorite Oli+Ve EVOO
  • Salt and freshly ground pepper, to taste

DIRECTIONS

  • Cut the fresh corn off the cob and steam for 3-5 minutes in 1/4 c. water
  • Remove lid and cook, stirring, 2 minutes more until water evaporates.
  • Toss corn with all other ingredients and chill.
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Caprese Salad

INGREDIENTS

  • Fresh Tomatoes
  • Fresh Basil Leaves
  • Fresh Mozzarella Cheese
  • Oli+Ve Traditional Style Balsamic
  • Any choice of Oli+Ve Extra Virgin Olive Oil

DIRECTIONS

  • Slice tomatoes and put on platter.
  • Slice the mozzarella cheese into a thickness based upon your preference (1/4” – 1/2”) and place on tomato slices.
  • Wash and dry Basil Leaves and place on top of mozzarella (either chopped up or whole pieces).
  • Drizzle top with Traditional Style Balsamic and your choice of any EVOO.
  • Let tomatoes sit for 5 minutes or longer to allow flavors to meld.
  • If you add salt and pepper, do it immediately before serving to avoid the salt pulling the juices from the tomatoes.