Ingredients
1/4 cup of grapefruit juice 2 T Oli + Ve balsamic vinegar (Cranberry Pear would be great)
2 T Oli + Ve Extra Virgin Olive Oil (try our Eureka Lemon for some extra zest or our Blood Orange)
1 T sugar
1/8 t salt
1/8 t pepper
4 cups mixed greens
3 grapefruit, peeled, seeded and sectioned
2 pears, thinly sliced
1/4 cup dried cranberries
1/3 cup pecans, toasted
1/4 cup blue cheese or goat cheese, crumbled
Directions: Dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside. Combine other ingredients, except cheese. Top with cheese. Add dressing, toss gently. Serve immediately. Serves 4
Tag: balsamic
Mediterranean Couscous Salad (vegan)
Ingredients:
1 cup uncooked couscous (plus 1 1/2 cups water)
7-8 sun-dried tomatoes (dried or packed in olive oil)
15-20 pitted kalamata olives of your choice
2 large roasted red peppers (about 3/4 cup chopped)
1 Tbs Oli + Ve Sicilian Lemon Balsamic vinegar
1 Tbs Oli +Ve Extra Virgin Olive oil (less if using olive oil packed sun-dried tomatoes)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and black pepper to taste
Optional additions: 1 diced tomato and 1 medium cucumber, peeled and dices.
Instructions:
In a medium saucepan bring water to a boil, stir in couscous, remove from heat and cover with a lid. Let stand for 5 minutes. Fluff up with a fork. Place couscous into a large bowl.If you are using olive oil packed sun-dried tomatoes, chop them into small pieces and add them to the couscous. If you are using dry sun-dried tomatoes, you need to soften them in hot water for about 5 minutes before you can chop them. To soften up dried tomatoes, put them into a bowl and pour hot water over them (enough water to cover them completely) and let sit for 5 minutes. Drain them and add them to the couscous.Chop the olives and dice the roasted red peppers. Add them to the couscous. If using fresh tomato and cucumber, add them now. Season with oregano, thyme, olive oil and balsamic vinegar and stir until well combined. Season with salt and black pepper to taste.Serve warm or chilled.Submitted by Elisabeth Redman (Thank you Elisabeth!)
Grilled Portobello Mushroom Salad
PREPARATION
Rub a wooden salad bowl with a cut garlic clove. Make a big beautiful salad with as many kinds of fresh greens as you can, including spinach, romaine, curly endive, etc. (gently tear greens into bite-sized pieces). Include chopped and whole herbs like parsley, tarragon, chives, basil and/or thyme; some toasted nuts such as walnuts, pine nuts or sliced almonds and some edible flowers such as nasturtiums. Toss with Hot Mustard Vinaigrette (below) just before serving.
Brush Portobello Mushrooms with a mixture of half Oli+Ve Traditional Balsamic and half your favorite Oli+Ve EVOO. Grill them over hot coals until tender then give them a good grind of fresh pepper. Cut the mushrooms into thick slices, bring out the salad bowl, lay hot mushrooms over greens and serve.
HOT MUSTARD VINAIGRETTE
INGREDIENTS
- 3 slices bacon
- 1 T minced shallot
- 2 T brown sugar
- 1 T Dijon mustard
- 1/4 c. Oli+Ve Traditional Balsamic
- 1/2 c. your favorite Oli+Ve EVOO
Fry bacon until crisp and remove from pan. Pour off all but 1T fat; sauté shallots, whisk in brown sugar, Dijon, vinegar and oil. Remove from heat and cool slightly. Crumble bacon over salad and toss with dressing.
Fresh Fruit Salad with Grapefruit Balsamic Vinegar
INGREDIENTS:·
10-12 cups mixed salad greens, washed and dried
1 pomegranate, seeds extracted
3/4 cups walnuts, toasted and coarsely chopped
1 small shallot, minced
2 tablespoons Pomegranate Balsamic Vinegar
2 tablespoons fresh lemon juice
1/2 cup French Walnut Oil
Salt and freshly ground pepper
DIRECTIONS:To prepare the vinaigrette, place the minced shallot, vinegar, and lemon juice in a small bowl. Slowly whisk in the Walnut Oil, then season to taste with salt and pepper.
Place salad greens in a large bowl and toss with vinaigrette. Add half the pomegranate seeds and walnuts, then toss again. Sprinkle the remaining seeds and walnuts over the salad.
Adapted from a Culinate Kitchen collection
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.