Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Ingredients

2 Persian cucumbers
3 cups spring salad greens, rinsed and spun
1 Tbsp. O Champagne Vinegar
2 Tbsp. O Meyer Lemon Olive Oil
2 Tbsp. O Fresh Basil Olive Oil
1 small head of spring garlic (or 1 small clove), minced
¼ cup Greek yogurt
¼ cup fresh mint, finely chopped
1 tsp. kosher salt
¼ tsp. cracked pepper

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Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Directions

Make the dressing by whisking the last eight ingredients in a medium bowl.

Peel the cucumbers. Using the same sharp peeler, gently create cucumber ribbons. Place in ice water to maintain crispness. Rinse and spin the salad greens and place in a medium-sized salad bowl. Drain cucumber ribbons and place in same salad bowl.

Drizzle dressing over salad and toss. Enjoy!

(This time of year many Farmers’ Markets are beginning to offer edible flowers such as nasturtium. Toss in a few in this simple Spring salad!)

Spicy Sesame Lover’s Salad with O Jalapeño Garlic Olive Oil

Ingredients

Salad:

  • 5 ounces baby spinach
  • 8 – 12 cherry or grape tomatoes, sliced in half
  • 1 small Haas avocado, sliced into salad size pieces
  • Optional: 2 Tbsp maple ginger sesame crunch
  • Optional: 2 ounces goat cheese, crumbled

Dressing:

  • 2 Tbsp prepared hummus
  • 2 Tbsp O Jalapeño Garlic Olive Oil
  • 1 tsp soy or tamari sauce
  • 1 tsp honey
  • Optional: Several drops Tabasco or other hot sauce
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Spicy Sesame Lover’s Salad with O Jalapeño Garlic Olive Oil

Directions

 

 

Kate Mann at Salad Every Day creates another great salad and loves O Jalapeño Garlic Olive Oil for its fresh, spicy flavor.

In a large salad bowl, whisk together O Jalapeño Garlic Olive Oil with all of the dressing ingredients until smooth and emulsified. Add the greens to the bowl and toss well with the dressing. Garnish the salad with the remaining ingredients. Add salt and fresh ground pepper to taste. Serve, and enjoy!

Serves 4

 

 

Pork Loin & Dried Apricot Salad

Ingredients

Salad:

  • 5 ounces ready-to-eat salad greens such as baby kale or mesclun mix
  • 12 ounces prepared pork loin roast
  • 16 dried apricots
  • 1 red apple, such as fuji, gala or pink lady
  • Optional: 1/4 c maple glazed walnuts or other candied nuts

Sherry Vinaigrette Dressing:

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Pork Loin & Dried Apricot Salad

Directions

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Kate Mann at Salad Every Day creates another great salad and loves O Sherry Vinegar for its super-smooth, rich flavor.

Make the O Sherry vinaigrette: In a small bowl, whisk together vigorously O Sherry Vinegar and O California Organic Extra Virgin Olive Oil with the dressing ingredients, so that they emulsify and thicken. Taste-test the dressing on a piece of lettuce and adjust salt, pepper and other seasonings according to your preferences, adding more garlic (optional) for a more pungent dressing or more sugar for a sweeter flavor.

Prepare the salad ingredients: Cut the pork loin into large bite size pieces. Slice the apricots in half or quarters, and cut the apple into bite size pieces.

Assemble the salad: Transfer the salad greens to a serving bowl and add about half of the meat and fruit. Whisk the dressing again, then toss the salad with a light coating of the dressing. Arrange the remaining meat and fruit on top of the salad, along with the candied nuts (optional). Drizzle additional dressing over the salad, if desired. Serve, and enjoy!

Serves 4

 

Healthy Kale Crunch Salad with Chili-garlic Dressing

Ingredients

Salad:

  • 2 bunches kale, ribs removed and leaves sliced into ¼ inch shreds
  • 1 avocado, cubed
  • 1 ruby-red grapefruit, sectioned and all pith removed. (Do not use prepared grapefruit as it generally has added sugar that will change the taste of the salad.)
  • 2 cups Chinese cabbage, shredded thinly
  • 2 cups watercress, rinsed and stems removed
  • 5 radishes, washed, and thinly sliced
  • ½ cup slivered almonds

 

Chili/Garlic dressing:

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Healthy Kale Crunch Salad with Chili-garlic Dressing

Directions

o_kalesalad_fig-citruschampagne_1_webYou’ll want to try this healthy and delicious kale salad. Perfect as your main dish or as a side.

Combine all ingredients for the dressing in a blender and blend on high for 3 minutes or until all ingredients are broken down. Taste. Add more salt and pepper if desired.

In a large salad bowl combine all salad ingredients and toss with the Chili-garlic dressing. Enjoy!

Serves 4

Apple & Pear Salad

Ingredients

Salad:
• 5 ounces, mixed ready-to-eat dark greens such as baby kale, arugula, or spinach
• 1 apple
• 1 pear
• Red onion, sliced very thin, to taste
• 1/4 cup grated aged gouda or cheddar cheese
• 1/4 cup roasted pecans
• Salt & fresh ground pepper to taste

Dressing:
• 3 Tbsp O California Extra Virgin Olive Oil
• 2 1/2 tsp O California White Balsamic Vinegar
• 1 Tbsp maple syrup
• 1 – 2 tsp fresh minced ginger
• 2 Tbsp minced red onion
• 1/8 tsp salt
• Fresh ground pepper to taste

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Apple & Pear Salad

Directions

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Kate Mann at Salad Every Day creates a Fall-inspired salad that blends the beautiful, seasonal colors and flavors of apples and pears.

Make the dressing: Whisk O California Extra Virgin Olive Oil, O California White Balsamic Vinegar and maple syrup together well. Add the ginger, a little at a time, tasting as you go. Stir in the red onion with about half the salt, then, whisk until the ingredients are emulsified. Taste-test the dressing on a salad green. Add more ginger and salt according to your preferences. Add fresh ground pepper to taste.

Prepare salad ingredients: Transfer the salad greens to a bowl. Chop half of the pear and half of the apple into small bite size pieces. Add the fruit, along with the sliced onion, to the salad greens. Slice the remaining apple and pear lengthwise into roughly 1/2 inch wide pieces and set aside with the cheese and pecans.

Assemble the salad: Toss the salad with a light coating of the dressing.  Add salt and pepper to taste and toss again. Arrange the apple and pear slices on the salad and crumble the pecans on top. Garnish with the grated cheese. Serve, and enjoy.