Salads


 

Pasta with Spinach, Olives, and Mozzarella

A delicious pasta salad that’s great for lunch or picnics. The homemade vinaigrette dances off of flavorful olives and fresh mozzarella. Serve fresh or prepare up to two days in advance.

  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 mins
  • Serves 6
  • 4 quarts of water

Boil water in a large pot.

  • 1 pound pipe rigate pasta
  • 1 tablespoon salt

Pour pasta and salt into water. Stir well and boil over high heat until pasta is cooked al dente, about 10 minutes or according to package directions.

  • 8 ounces fresh mozzarella cheese

While pasta cooks, cut mozzarella into ½ inch to 1 inch cubes. Place in a large bowl.

  • 14 ounces kalamata olives, pitted and halved
  • 6 ounces baby spinach (1 bag), washed and dried
  • 1 cup finely grated Parmesan cheese

Add spinach, olives, and Parmesan to bowl with mozzarella. Toss to combine.

When pasta is cooked al dente, pour into colander to drain water and add pasta to bowl.

  • 3 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

In a separate, non-reactive bowl, combine vinegar, salt, and pepper. Whisk to combine.

While whisking constantly, slowly pour olive oil into vinegar mixture. Whisk vigorously until completely incorporated.

Pour dressing over salad and toss until pasta, spinach, and mozzarella are well coated.

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Apple Walnut Salad with Raspberry Vinaigrette

The last few days of summer are upon us. Celebrate with this yummy salad as we kiss summer goodbye and welcome fall with sweater clad arms.

Salad
  • 1 head of Romaine lettuce, shredded
  • 2 apples, chopped
  • 1 cup walnuts, chopped or whole
  • ½ cup feta cheese

In a large bowl, combine lettuce, apples, walnuts, and 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.

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Marinated Beet Salad

Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious 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

Sprinkle beets with salt.

Cover tightly with aluminum foil and bake at 350°F until beets are soft and can be easily pierced with a knife, about 45 min to 1 hour depending on their size.

Remove from oven, uncover, and let cool.

Once cool, cut off tops and remove skins. Cut peeled beets into small wedges or slices. Place in a glass bowl.

  • 1 teaspoon red wine vinegar, or to taste
  • ½ teaspoon sea salt, or to taste

Drizzle with vinegar and sprinkle with salt. Toss to coat. Let sit for 5 minutes to absorb flavors. Taste and add more vinegar or salt as desired.

  • 2 teaspoons olive oil

Drizzle with olive oil and toss to coat. Serve with bread or a green leaf salad.

Recipe taken from MakeBetterFood.com under the Creative Commons License. 

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Potatoes and eggs with pesto salad

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
– Salt

Preparation:

Basil and pinions for your pesto

– 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.

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Wheat Berry Salad with Figs

“This recipe is packed with bright, zesty flavors and chewy, whole grain wheat berries.”Try using our Arbequina Extra Virgin Olive Oil.

Prep: 20 min

Stand: 1 hour

Cook: 1 hour

Total: 2 hours 20 min

  • 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

Rinse wheat berries and put in a large sauce pan. Fill with water until 1 inch over berries. Bring to a boil over medium-high heat, then reduce to simmer. Partially and cook until wheat berries are soft but chewy, about 1 hour.

While the berries are simmering, whisk vinegar, orange juice, and honey together in a small saucepan. Bring to a boil over medium heat.

Add the raisins and chopped dried fruit to the boiling vinegar mixture and cook for 30 seconds while stirring continuously. Remove from heat and set aside to let fruit steep in the cooked juice.

Combine chopped onion and celery in a large bowl.

Once wheat berries have cooked to your desired tenderness, drain and add wheat berries and the reserved fruit mixture to the large bowl with chopped vegetables. Mix to combine.

Lightly toast walnuts in oven at 400°F for 5 minutes. Remove and add to large bowl.

Add olive oil, parsley, lemon, salt, and pepper to taste. Mix to combine.

Let salad stand for 1 hour to allow favors to combine and serve.

 

Recipe and picture taken from www.makebetterfood.com under the Creative Commons License.

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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
  •  Lemon
  • 2 tablespoons Olive Oil
  •  Orange, segmented
  •  Strawberries, sliced
  • 1 teaspoon Olive Oil
  • 2 teaspoons Maple Syrup
  • 1 pinch Salt & Pepper (to taste)

Instructions

  1. Slice kale into thin strips, wash and dry thoroughly.
  2. 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.
  3. Remove skin and pith (white part) of the orange and slice into bite-sized segments. Slice strawberries into four and add to the orange segments. Then add both to salad.
  4. Combine 1/2 the juice of lemon with maple syrup and a pinch of salt.  Pour onto salad with fruit and toss to coat evenly.
  5. Top with toasted almonds just before serving

Recipe and photo from: oliveandruby.com under a  Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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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
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Place onions in a single layer on the baking sheet. Set aside.
  2. In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake. Pour about ⅓ cup of the mixture over the onions and toss to coat. Roast onions in oven for 25 – 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside.
  3. While the onions are roasting, place the steak in a resealable bag and add ½ cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill to high heat.
  4. Remove the steak from the bag and discard the marinade. Place on the hot grill and cook without moving for 3 minutes for medium rare and 4 minutes for medium. Flip the steak over and grill for an additional 3 – 4 minutes. The internal temperature of the steak should be about 125 degrees.
  5. Remove steak from grill and cover with loosely foil for 10 minutes.
  6. After the steak rests, slice it against the grain in very thin slices. This insures that the meat will be tender.
  7. To assemble the salads, place about 2 cups of the romaine on each of 4 large plates. Top with the sliced steak, roasted red onions, blue cheese and a drizzle of remaining balsamic herb vinaigrette.
  8. Note – store any remaining vinaigrette in the refrigerator for up to 7 days.

Recipe and photo from: http://amycaseycooks.com under a Creative Commons Attribution-Noncommercial 3.0 United States License.

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Marinated Bell Pepper Salad Recipe

Are you looking to detox from Valentine’s Day? Then this Marinated Bell Pepper Salad Recipe is for you! It’s rich in not only vegetables but also taste! You can even enhance this dish with our Wild Mushroom and Sage Olive Oil!

Ingredients

  •  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

1. Preheat the oven to 375oF. Toss the peppers with 2 tablespoons of the oil and a little salt. Put in a roasting pan and roast for about 35 minutes, or until they soften and the skin is charred. Remove from the oven, put in a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thick strips.

2. Whisk together 2 tablespoons of the oil, balsalmic vinegar, water, sugar, thyme, garlic, and season with salt and pepper. Pour some of this mixture over the peppers and set aside for at least 1 hour, or overnight in the fridge. Set aside the remaining marinade.

3. Take the pepper strips out of the fride and drain before using. In a large bowl toss the basil, watercress, mache and spinach together, then add the the drained pepper strips, and capers. Dress the salad with the remaining olive oil, and as much of the marinade as you’d like. Taste and adjust the seasoning as needed.

4. Garnish with Gran Padano shavings and parsley.

Photo and Recipe by: oliveandruby.com
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Orange & Sage Salad with Goat Cheese

Looking for a healthier choice when it comes to your meals? Then try this Orange & Sage Salad with Goat Cheese! It’s a healthier meal alternative that is full of Vitamin C and protein! You can enhance the citrus flavor of this meal by adding our Whole Fruit Blood Orange Olive Oil or our Cara-Cara Orange Vanilla Balsamic!

Ingredients
  • 4 oz. Chavrie Fresh Goat Cheese Log
  • 6 Fresh sage leaves1 Orange
  • 1 oz. Balsamic Vinegar
  • 1 oz. Olive Oil
Instructions
  1. Slice Chavrie Fresh Goat Log into 8-10 slices
  2. Arrange Goat cheese slices in a single line in a shingled fashion on a rectangle platter
  3. Zest one Orange and reserve the zest for garnishing
  4. Remove peel and section each orange into segments
  5. Drizzle olive oil and vinegar on cheese
  6. Top with orange segments
  7. Garnish with orange zest
  8. Serve at room temperature with sliced baguettes or your favorite crackers

Photo & Recipe from: nibbledish.com

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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.

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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 OilHigh 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.

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