Tag: olive oil

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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

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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 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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Fig and Blue Cheese salad with Orange vinaigrette

INGREDIENTS

  • 8 to 10 fresh figs, quartered, stem removed
  • 1/2 lb. blue cheese (gorgonzola recommended)
  • 1 head of butter lettuce
  • 1/4 c. Oli+Ve Medium to intense EVOO
  • 3 T freshly squeezed orange juice
  • 1 shallot, finely diced
  • Zest of one orange
  • Salt and pepper to taste

DIRECTIONS

  • Rinse and pat dry the lettuce. Place in a salad bowl.
  • Arrange the quartered figs on top of the lettuce and sprinkle with the crumbled blue cheese
  • Make the vinaigrette: place the diced shallots, orange juice, orange zest, and salt and pepper in a bowl. Slowly whisk in the olive oil. Pour over salad.