O Honey White Balsamic & O Blood Orange Vinaigrette

Ingredients

3 Tbsp O Honey White Vinegar

3 Tbsp O Blood Orange Olive Oil

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O Honey White Balsamic & O Blood Orange Vinaigrette

Directions


This is hardly a recipe, because it is so simple, but we couldn’t resist sharing our favorite combination with you.

This is the perfect vinaigrette to make a holiday salad pop, just when you are looking for shortcuts in the kitchen, during the busy season. This dressing is so delicious, you only need greens to accompany it. But, to make it even more holiday worthy, toast up some nuts (pumpkin, pecan or walnut work well), and sprinkle on just before tossing.

Pour the O Honey White Balsamic Vinegar into a small mixing bowl, and while quickly stirring with a wire whisk, slowly drizzle in the O Blood Orange Olive Oil. Whisk until emulsified. Taste and, if needed, add more vinegar (if you prefer more of a tart flavor) or oil (if you prefer a smoother flavor). Pour onto salad and toss. Serve immediately.

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.

Cumin & Lime Chicken with O Honey White Balsamic

Ingredients

1/4 cup O California Organic Extra Virgin Olive Oil
2 Tbls. Honey White Balsamic Vinegar
1/2 Tbls. Soy sauce or Tamari
1/2 tsp.  fresh ground cumin
2 tsp. fresh squeezed lime juice (approx. 1/2 lime)
Salt and Pepper to taste
4 – organic chicken breast cutlets

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Cumin & Lime Chicken with O Honey White Balsamic

Directions


HoneyWhiteBalsamic_LimeChickenWhisk together the O California Organic Extra Virgin Olive Oil, the O Honey White Balsamic Vinegar and all the remaining  ingredients in a medium sized glass bowl. Taste. Add salt and pepper if desired. Divide the mixture in half and set one portion aside in a smaller glass serving bowl for later use as the dipping sauce.

Rinse the organic chicken breast cutlets and pat dry with a paper towel. Lightly salt and pepper to taste. Add chicken to the marinade portion, cover & let stand for 10-15 minutes while you light the grill. Remove chicken from marinade and discard marinade. Place chicken on grill over medium high heat for approx. 4-5 minutes per side depending on the size of the cutlets.

Remove chicken and let rest for 3-4 minutes and then slice into thin strips. Place sliced chicken over a bed of couscous or rice  within shallow bowls. Gently spoon the remaining sauce over the sliced chicken right before serving.

Enjoy with a chilled bottle of Gewürztraminer.

4 Servings