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

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

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


Enjoy 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.

Lemony Vinaigrette

Ingredients

2 TBS.   O Meyer Lemon Olive Oil
1 TBS.   O California Organic Extra Virgin Olive Oil
2 tsp.   O Citrus Champagne Vinegar
1/4 cup   finely grated Parmesan
1/2 tsp.   kosher salt
Pinch of red chili flakes
Add Pepper to taste

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Lemony Vinaigrette

Directions


Enjoy this lemony vinaigrette as part of your everyday meal. It’s easy to make!

Whisk together all ingredients in a small mixing bowl & drizzle over crunchy green leaf lettuces or Romaine hearts. Add an extra twist of freshly cracked pepper before serving. Dressing is enough for 2-3 small salads — approximately 1 head of green leaf lettuce.

O Farro Salad

Ingredients

6 cups cooked farro
2 cups diced heirloom tomatoes
1/4 cup chopped Italian parsley
1 cup O Meyer Lemon Olive Oil
1/2 cup O Citrus Champagne Vinegar
Salt and Pepper to taste

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O Farro Salad

Directions


MeyerHeirloomProdLandingFarro is grown in the U.S. as a specialty grain but is quickly becoming widely cultivated. When cooked to perfection, it is versatile and delightfully chewy. This organic whole grain is our new favorite staple in any hearty salad. When paired with the juicy goodness of tomatoes, O Farro Salad is the ideal side dish for any meal.

O Farro Salad was a vegetarian favorite at the 18th Annual Kendall-Jackson Heirloom Tomato Festival. Farro’s health benefits surpass wheat in protein, minerals, and antioxidants!

Place 3 cups of dry farro in a pot and add 6 cups of water. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water, and add diced heirloom tomatoes.
To make the vinaigrette, whisk together O Meyer Lemon Olive Oil and O Citrus Champagne Vinegar, salt and pepper for taste.
Combine all ingredients. Serve. Enjoy. It’s that simple.

Lime, Feta, Mint & Grilled Chicken Salad

Ingredients

½ cup O Tahitian Lime or O Meyer Lemon Olive Oil
1 tsp. minced garlic
¼ cup O Citrus Champagne Vinegar
1 tsp. sea salt
¾ tsp cumin powder
Cracked black pepper to taste

3 hearts of romaine lettuce, torn into small pieces
¾ cup crumbled feta cheese
¾ cup cherry tomatoes halved
¾ cup English cucumber, peeled, cored and diced
1/3 cup pitted Kalamata olives
¼ cup thinly sliced red onion
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint

2 cups toasted pita bread chips
2 sliced grilled chicken breasts  (optional)

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Lime, Feta, Mint & Grilled Chicken Salad

Directions


meyerromain_low-resOne of our favorite summer salads!  Aromatic O Tahitian Lime, mint and feta are sublime. Adapted from O fan & Chef, Heidi Krahling of Insalata’s in San Anselmo, CA

Whisk the first 6 ingredients in a medium bowl for the vinaigrette.  In a large salad bowl, combine the rest of the ingredients and about half of the vinaigrette and toss well.

Add sliced grilled chicken breast & toasted pita bread chips.

Add more vinaigrette as needed to coat salad ingredients well and toss.  Serve.

Serves 4-6

O Citrus Champagne Shrub

Ingredients

4 cups chilled sparkling water
1/4 cup O Citrus Champagne Vinegar
1 Tbs. finely grated fresh ginger
Agave or Stevia sweetener to taste

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O Citrus Champagne Shrub

Directions


This recipe was inspired by personal trainers and homeopathic doctors who loved the pro-biotic & healthy enzyme kick this tonic or shrub gave their clients. Super simple & refreshing, we have served it at many food events and it continues to be an O fan favorite! Chill out!

Mix the O Citrus Champagne Vinegar with the remaining ingredients and stir gently. Garnish with a thin slice of lemon and serve in a chilled glass.

Roasted Corn Summer Salad

Ingredients

4 ears of corn
3 Tbsp O Jalapeño Garlic Olive Oil
1 ½ Tbsp O Citrus Champagne Vinegar
½ cup chopped red onion
½ tsp very finely chopped garlic
1 Tbsp mint roughly chopped
½ tsp of coarse salt
3 Tbsp cilantro, roughly chopped
¼ cup red bell pepper finely diced

Optional: ¼ cup finely grated Cotija or sharp cheddar cheese

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Roasted Corn Summer Salad

Directions


Sweet roasted corn & O Jalapeño Garlic Olive Oil are the perfect way to enjoy the last days of summer. Aromatic garlic and olive oil with a spicy finish. Just enough smoke & spice make this summer salad super easy to prepare & fun to serve.

Remove husks from corn, brush with O Jalapeño Garlic Olive Oil and grill to create a slight char on corn. Remove and let cool while you prepare the other ingredients. Once corn has cooled, slice kernels off corn by holding ear upright and slicing downward. In a deep bowl, mix all ingredients with a whisk and then add corn. Stir to combine and then serve.

Optional: add finely grated Cotija or sharp cheddar cheese before serving to add more depth and delicious flavor.

4 servings

 

Moroccan Arugula Salad with Beets, Feta, and O Citrus Champagne Dressing

Ingredients

2 16-ounce cans red beets (For a more colorful salad substitute one can golden beets.)
3 tbls O Blood Orange Olive Oil
1 tbls O Citrus Champagne Vinegar
¼ tsp ground cumin
¼ tsp ground coriander
Kosher salt and cayenne pepper to taste
½ lb. baby arugula, stemmed, rinsed and drained
¼ cup feta cheese

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Moroccan Arugula Salad with Beets, Feta, and O Citrus Champagne Dressing

Directions


A delicious salad with echoes of far-away Morocco.

Chill and drain beets.

In a small bowl, whisk O Blood Orange Olive Oil, O Citrus Champagne Vinegar, cumin, and coriander to blend. Season to taste with salt and cayenne pepper. In medium bowl gently mix beets and the arugula. Drizzle the dressing over them and gently toss to cover. Serve the salad on plates and sprinkle with cheese and serve.

6 servings

Shaved Raw Asparagus Salad with Meyer Lemon

Ingredients

1 bunch fresh Asparagus
¼ cup O Meyer Lemon Olive Oil
¼ cup Meyer Lemon Juice (1 whole lemon) or
¼ cup O Citrus Champagne Vinegar
¼ cup coarsely grated Parmesan cheese
Kosher salt and freshly cracked pepper to taste

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Shaved Raw Asparagus Salad with Meyer Lemon

Directions


MeyerShavedAsparagus_smlWe have fallen in love with this salad. A dreamy combination of O Meyer Lemon with the crisp, clean flavor of shaved raw asparagus spears. Beautifully simple & nutrient rich. We suggest drinking the leftover juices in the bottom of the mixing bowl, like a summer soup — it’s that good!

Trim asparagus cut ends then, using a vegetable peeler, shave into thin strips. Transfer to a large bowl.

In a small bowl, whisk together O Meyer Lemon Olive Oil, lemon juice, O Citrus Champagne vinegar, salt and pepper. Just before serving, drizzle over asparagus and toss lightly. Sprinkle with Parmesan and serve.

4 Servings