Pear Salad with O Citrus Champagne Vinaigrette

Ingredients

Vinaigrette:
• 1/2 cup extra virgin olive oil
• 2 1/2 Tbsp O Citrus Champagne Vinegar
• 2 1/2 Tbsp pear or apple juice
• 1/8 tsp salt

Salad:
• 3 pears, apples, or a combination
• 5 oz ready-to-eat baby kale or arugula
• 1/4 cup pine nuts
• 3 Tbsp raisins

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Pear Salad with O Citrus Champagne Vinaigrette

Directions


Need a quick and tasty salad recipe? Try this this one, from Kate Mann at Salad Every Day. It is bursting with a complexity of flavors: sweet, tart, savory, earthy. O’s Citrus Champagne Vinegar lends vibrant flavor with a fruity aroma to the mix.

O’s Citrus Champagne Vinegar makes the dressing recipe simple!Whisk the vinaigrette ingredients together in a medium size bowl or measuring cup. Arrange the salad greens onto a platter or in a shallow bowl and toss with a very light coating of the dressing.

Cut the pears and/or apples into roughly 1/4 inch wide pieces and transfer them into the bowl with the remaining dressing. Toss gently so that the fruit is well coated, and its juices meld with the dressing ingredients. Using a fork or tongs, pull the fruit slices from the dressing and arrange over the salad greens. Sprinkle with the pine nuts and raisins. Drizzle additional vinaigrette over the salad, if desired. Serve, and enjoy!

Serves 6

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


 

 

 

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


You’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 and 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


 

 

 

 

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.

 

Butternut Squash & Strawberry Salad – Balsamic Shallot Vinaigrette

Ingredients

Salad:

  • 18 ounces butternut squash, cut into large salad size pieces
  • 10 ounces strawberries, rinsed and dried
  • 1 sprig fresh mint (4-5 medium leaves)
  • 3 tbsp. roughly chopped walnuts, lightly toasted
  • Optional: 1/2 ounce goat cheese crumbles (about 2 Tbsp)- adds 12 calories per serving
  • Fresh ground pepper to taste

Dressing:

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Butternut Squash & Strawberry Salad – Balsamic Shallot Vinaigrette

Directions


 

 

 

Kate Mann at Salad Every Day creates a delightful combination of colors and flavors for this delicious salad. 

Prepare the salad ingredients: Transfer the squash to a microwave-safe bowl and add two tablespoons of water. Cover the bowl with plastic wrap, leaving a small opening for steam to escape. Microwave on high for 6 to 10 minutes, depending on the power of your microwave oven.  ((In a 900 watt microwave it takes about 7 minutes.) Drain off the water and transfer the squash to the fridge so that it cools to room temperature. Hull the strawberries, slice in half, and set aside.

Make the dressing: In a small bowl or measuring cup, whisk together O Honey White Balsamic Vinegar with O California Organic Extra Virgin Olive Oil and combine with the other dressing ingredients until emulsified. Taste-test the dressing on a berry. Adjust the seasoning according to taste.

Assemble the salad: Add the strawberries to the bowl with the butternut squash. Tear the mint leaves into small pieces over the salad. Toss the salad with a light coating of the dressing. Garnish with the walnuts and goat cheese, if desired. Serve, and enjoy!

Serves 4

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Ingredients

2 bunches of watercress, stemmed
3 pears cored and thinly sliced
1/2 c pecans, roughly chopped
1/3 c goat cheese, crumbled
2 tbsp O Honey White Balsamic Vinegar
1/2 tsp Dijon mustard
1/4 tsp salt and pepper
1/4 c O Meyer Lemon Olive Oil

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Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Directions


This is one of our favorite new salads. We love the peppery flavor of watercress with the kiss of honey & Meyer lemon. Crisp, fresh and sweet in perfect counterpoint. Simple & delicious.

Arrange watercress on a serving platter. Top with sliced pears and pecans, then crumbled goat cheese. In a small bowl, mix O Honey White Balsamic Vinegar, Dijon mustard, salt, and pepper. In a slow, steady stream add the O Meyer Lemon Olive Oil whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

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 and fresh ground pepper to taste

Pomegranate Vinaigrette

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Asparagus & Butternut Squash Salad, Poached Eggs & Pomegranate Vinaigrette

Directions


A 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!