Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Ingredients

Salad

  • 1 pound asparagus, rinsed and trimmed
  • 1 pound butternut squash, peeled and cut into cubes
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup smoked almonds, roughly chopped
  • 3 Tbsp grated Parmesan cheese
  • 6 eggs
  • Salt & fresh ground pepper to taste

Pomegranate Vinaigrette

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Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Directions

pom saladA wonderful combination of flavors and salad favorites from Kate Mann on her blog: Salad Every Day.

Prepare the salad: In a microwave-proof serving dish, cook the asparagus, covered, on a high setting for 2 minutes. Remove and transfer to a cutting board to cool. Transfer the squash to the serving bowl and microwave for about 3 – 4 minutes, or until fork tender. Toss the squash to release steam and set aside. Slice the asparagus into roughly 1 inch pieces and add to the squash along with the tomatoes.

Drizzle O California Extra Virgin Olive Oil and O Pomegranate Champagne Vinegar over the salad, add salt and fresh ground pepper to taste, and toss the salad well.  Divide the salad among six bowls or plates. Garnish each with the Parmesan cheese and chopped almonds.

Prepare the eggs and assemble the salads:  In a large shallow skillet, heat several inches of salted water to boiling.  Turn down the heat to a simmer, and crack the eggs into the water.  Cook for about 3 minutes for medium-soft eggs.  Using a slotted spatula, lift the eggs out of the skillet and arrange on top of the salads.  Sprinkle with salt and fresh ground pepper.  Serve, and enjoy!

Serves 6

 

Easy Eggplant Salad With Roasted Garlic Vinaigrette

Ingredients

Salad:

  • 1 large eggplant
  • 1 medium white onion
  • 4 ounces carrots, chopped (about 1/2 cup)
  • 2 medium tomatoes, chopped into roughly 1 inch pieces
  • 1 14 ounce can water-packed artichoke hearts, quartered
  • 12 – 16 pitted olives such as Kalamata, Niçoise, and/or green Sevillano
  • 1 ounce sun dried tomatoes, diced (about 1/4 cup loosely packed)
  • 1 ounce Parmesan cheese, grated & additional to taste

Dressing:

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Easy Eggplant Salad With Roasted Garlic Vinaigrette

Directions

eggplantPrepare the eggplant and onion:  Preheat the oven to 375°.  Wrap the eggplant in aluminum foil and place on a baking sheet lined with foil or parchment paper.  Peel and chop the onion into roughly 1/2 – 1  inch pieces and arrange on the sheet in a single layer next to the eggplant. Sprinkle the onion generously with salt and pepper.

Roast the eggplant and onion for about 25 minutes, or until the onion is well browned around the edges. Transfer the onions from the tray to a serving bowl. Return the eggplant to the oven and roast for another 20 minutes or until it is very tender (that is, a dull knife can easily glide through it).

Make the dressing: In a small bowl or measuring cup, whisk the O Roasted Garlic Olive Oil and O California Balsamic Vinegar with agave syrup (or sugar) until well combined.  Taste-test the dressing on a piece of eggplant.  Adjust the seasonings according to your preferences.

Assemble the salad:  Chop the eggplant into roughly 1/2 – 1 inch pieces and add to the bowl along with the remaining salad ingredients.  Drizzle the dressing over the salad and toss lightly. Add salt and fresh ground pepper to taste, and toss again.  Serve with additional Parmesan cheese on the side, and enjoy!

Seared Carrots & Tomato Salad

Ingredients

Salad
• 2  12 oz. packages ready-to-eat petite carrots (tiny as you can find)
• 3 cup grape tomatoes (about 1 1/2 pints)
• 1 Tbsp butter
• 12 – 16 pitted olives, niçoise, Kalamata, Spanish green, or a combination
• Handful of red onion, sliced thin
• Salt & fresh ground pepper to taste

Dressing
• 1  1/2 Tbsp O Fresh Basil Olive Oil
• 1  1/2 Tbsp O California Balsamic Vinegar
• A few sprinkles dry basil

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Seared Carrots & Tomato Salad

Directions

kate mann_fig balsamic vinegar montage

Here is a creative recipe from Kate Mann on her blog: Salad Every Day.

In a large non-stick sauté pan, melt the butter over high heat. Add the carrots and sear, turning often until evenly browned, about 8 – 10 minutes. Transfer to a salad bowl; add the tomatoes and sliced onion.
Drizzle the O California Balsamic Vinegar, then the O Fresh Basil Olive Oil, directly onto the salad and toss well. Sprinkle the dry basil along with some salt and fresh ground pepper to taste over the salad and toss again. Garnish with the olives. Serve, and enjoy!

Serves 4

 

Sweet Vidalia Onion Slaw

Ingredients

 

  • 2 Vidalia onions (or other sweet variety) buttermilk dressing
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 Tbsp O Citrus Champagne Vinegar
  • 2 tsp celery seeds
  • 1/2 tsp salt
  • lots of fresh cracked black pepper garnish
  • dill, parsley, thyme, or chive

 

 

 

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Sweet Vidalia Onion Slaw

Directions

Vidalia Onion Slaw-2605-April 24, 2016Enjoy this excerpt and recipe from Sue Moran at The View from Great Island.

I made an appropriately Southern style slaw dressing to complement these Georgian gems. It’s a blend of buttermilk, mayo, and a lovely crisp O Citrus Champagne Vinegar. With a recipe this simple it makes sense to go with good quality, and O’s vinegars are light and refreshing enough to drink on their own, or in a cocktail. A bit of salt, pepper, and a good dash of celery seeds completes this dressing.   The buttermilk and the champagne vinegar work together to elevate even a homey slaw into something special.

1.    Peel and slice the onions into 1/8 inch slices. This is best done on a mandolin slicer. Cut the slices in half or thirds.
2.    Put the onions into a bowl, carefully separating the strands as you add them.
3.    Whisk together the dressing and be sure to taste to adjust any of the ingredients.
4.    Pour enough dressing over the onions to saturate them, but don’t drown them. Toss well and refrigerate for several hours before serving.
5.    Garnish with just a bit of green before serving, it could be dill, thyme, parsley, or chive.

NOTE

  • This dressing is on the thin side…if you’d like it thicker and creamier, use half the amount of buttermilk.
  • I almost added a bit of horseradish, I think that would be nice. Or a bit of grainy Dijon mustard…depends on your mood.
  • To lighten the dressing try using Greek yogurt in place of the mayo. Don’t worry about the buttermilk, despite its name, it’s super low in fat. If you don’t have buttermilk you can use regular milk, but the flavor won’t be as good.
  • Unlike regular onions, sweet onions can be stored in the refrigerator.

Shaved Apple and Radish Salad

Ingredients

  • 1 medium or 2 small watermelon radishes
  • several regular small radishes
  • 1 small apple, I used a Gala
  • squeeze of fresh lemon juice
  • 1/4 cup toasted hazelnuts, rough chopped
  • fresh mint leaves
  • shavings of Wisconsin Cheddar
O Honey Apple Vinaigrette
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Shaved Apple and Radish Salad

Directions

shaved-radish-and-apple-salad-0800-March-20,-2016-2_WEBA new creation from Sue Moran at The View from Great Island.

The pastel shades of this Shaved Apple and Radish Salad just scream spring — it’s perfect for a holiday table or maybe a date night dinner for two — I feel lighter and healthier just looking at it!

As I’ve said so many times, though, it’s the dressing that makes the salad, and for this one I turned to my collection of O olive oils and vinegars.  Their Honey Apple Cider Vinegar is incredible — pop the cork and take a whiff, the scent of cider and honey is heavenly.  For this type of salad you don’t want anything heavy, so I just made a simple vinaigrette with the Honey Apple vinegar and O’s Extra Virgin olive oil. Delish!!

Instructions:

  1. Set your mandoline sliver to the thinnest setting. I set mine just below 1/8 inch. Do a few test slices to see what works best for you. Slice the radishes and the apple. I immediately squeeze the lemon juice on the apple slices to prevent browning, be sure to coat all the surfaces.
  2. Whisk together the vinaigrette ingredients and taste to adjust any of the components.
  3. Toss the radishes and apple slices with the dressing, and then arrange on a platter, along with the mint and nuts. Top with the cheese, and serve right away.

Notes:

  • Yes, you know what I’m going to say, you absolutely need a mandoline for this dish.  The apples and radishes need to be sliced paper thin, so that they are flexible and translucent.
  • Don’t pile this into a bowl, layer it out onto a nice white plate or platter so you can see the shapes and colors.