Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Ingredients

Salad:
• 1 Haas avocado
• 1 14 ounce can hearts of palm – halves or quarters
• 6 – 8 white button mushrooms
• Generous pinch of salt
• Fresh ground pepper to taste

Spicy Truffle Oil Vinaigrette:
• 1 Tbsp extra virgin olive oil
• 1/4 tsp truffle oil
• 1 1/2 tsp O Pomegranate Champagne Vinegar
• 1 tsp Dijon mustard
• 1/8 tsp Sriracha sauce
• Small pinch of salt

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Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Directions


 

 

 

A wonderful combination of flavors and salad favorites from Kate Mann from her blog: Salad Every Day. It looks like a classic composed salad. But wait until you taste the dressing. If you have a love for the unorthodox, you will love this approach.

Prepare the salad ingredients: Rinse the mushrooms, pat dry, and trim off the fibrous stems. Slice into roughly 1/4 inch pieces. Drain the hearts of palm well. Peel and slice the avocado into 12 – 16 pieces.

Make the dressing: In a small bowl or measuring cup, whisk O Pomegranate Champagne Vinegar together with all of the dressing ingredients until well emulsified. Set aside.

Assemble the salad: Divide the avocado among individual plates. Arrange the hearts of palm and mushrooms next to the avocado. Taste-test the dressing on a piece of mushroom. Adjust the seasonings accordingly. Drizzle the dressing over the salad. Add fresh ground pepper, if desired. Serve, and enjoy!

Serves 4

 

Hearts of Endive With Nectarines

Ingredients

Salad:

  • 2 hearts of endive
  • 3 nectarines
  • 1-1/2 ounces hard, aged blue cheese
  • Optional: 8-12 red pickled pimentos
  • Pinch of salt

Dressing:

 

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Hearts of Endive With Nectarines

Directions


kate mann recipe_hearts of endive w nectarines

Kate at Salad Every Day, one of our favorite food bloggers, creates a scrumptious salad. Enjoy!

Prepare salad ingredients: Slice the endive into large bite size pieces and transfer to a salad bowl. Slice the nectarine into wedges and add to the bowl. Using a spatula-type cheese slicer or sharp knife, slice the cheese as paper thin as possible and arrange around the other salad ingredients. Add the pickled pimentos, if desired.

Dress the salad: Sprinkle the O Pomegranate Champagne Vinegar over the salad, followed by the lemon juice. Toss well, then drizzle the O Fresh Basil Olive Oil over the salad along with a sprinkle of salt. Toss again. Taste-test the salad and adjust the seasonings. For a tangier salad with a hint of heat, drizzle on a tablespoon or so of the pimento pickling juice. Serve, and enjoy!

Serves 4

 

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

 

O Harvest Salad

Ingredients

1 bunch of Lacinato kale

1 acorn squash

O Organic Extra Virgin Olive Oil, for brushing

1 cup whole hazelnuts, toasted and rough chopped

2 Fuyu persimmons, diced (no need to peel)

1 cup cooked wild rice

1 ripe pear, halved and thinly sliced

1/2 cup pomegranate seeds

1/2 cup crumbled blue cheese

A handful of dried figs, halved or quartered depending on size

 

Dressing

1/2 cup O Organic Extra Virgin Olive Oil

2 Tbsp O Pomegranate Vinegar

4 Tbsp pomegranate molasses

1 – 1 1/2 tsp. ground allspice, to taste

Salt and fresh cracked black pepper to taste

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O Harvest Salad

Directions


O Harvest SaladTry this gorgeous salad as a perfect accompaniment or the main attraction. It brings colorful beauty and healthy flavor to any table during the cold fall and winter months!

Set oven to 350F.

Halve the squash and remove the seeds. Rinse the pulp off them and pat dry. Toss the seeds with a little O Organic Extra Virgin Olive Oil to coat. Thinly slice one half of the squash. Toss the squash slices with more of the olive oil and a little salt and pepper. Arrange on a baking sheet and put the seeds alongside them. Roast the seeds for 15 minutes, stirring once during baking. Turn the squash and roast for another 15 minutes, or until tender.

Wash and dry the kale. Strip the leaves from the stem. Stack the leaves and use a sharp knife to shred it finely. Cut the shreds in half if they are long. Put the kale in a large shallow salad bowl and toss with a couple of tablespoons of the dressing.

Arrange the rest of the ingredients on top, either in stripes, or sections, putting the pomegranate seeds in the center.

To make the dressing put the O Organic Extra Virgin Olive Oil, the O Pomegranate Vinegar, pomegranate molasses, ground allspice, and salt and pepper in a small jar, cover and give a good shake. Taste to adjust any of the components to your liking. Store extra dressing in the refrigerator.

O Pomegranate, Arugula & Shaved Manchego Salad

Ingredients

4 cups of arugula /or Mizuna – remove stems
¼ cup shaved Manchego cheese
3 tbls of O Blood Orange Olive Oil
1 tbls of O Pomegranate Vinegar
Seeds from 1 pomegranate
½ tsp kosher salt
Pinch of fresh ground pepper

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O Pomegranate, Arugula & Shaved Manchego Salad

Directions


Pom-Salad1This special salad balances sweet, bitter, peppery and tangy notes that burst of Fall & Winter flavors.  Sometimes we mix Mizuna with arugula to add a lighter peppery touch.  The key to this salad is the pomegranate seeds, which add spectacular tart flavor that counterpoints beautifully with the earthy/nutty Manchego cheese & bitter greens.  Simple, healthy and a brilliant Wintery salad.

Mix olive oil, vinegar, salt & pepper together.  Combine with arugula and Pomegranate seeds in a large bowl.  Toss gently.  Add shaved Manchego and serve.

Pomegranate extraction tip – First, cut the Pomegranate in half along the equator of the fruit.  Holding a cut half in the palm of your hand gently squeeze to loosen the seeds. Turn seed side down over a large bowl and whack with a heavy spoon or kitchen mallet.  Seeds should come pouring out.

Serves 4

Roasted Chicken Pomegranate Salad

Ingredients

3 cups roasted chopped chicken
1 cup celery, sliced on the slant
1 cup diced apples (Rome, Winesap)
1/2 cup pomegranate seeds
1/2 cup toasted slivered almonds
¼ cup O Pomegranate Vinegar
½ cup O Blood Orange Olive Oil
Kosher salt and crushed pepper to taste

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Roasted Chicken Pomegranate Salad

Directions


In large bowl combine chicken with celery, apple, pomegranate seeds, and almonds. In separate bowl, whisk O Pomegranate Vinegar, O Blood Orange Olive Oil and salt and crushed pepper. Toss dressing with chicken in the larger bowl. Garnish with additional pomegranate seeds and toasted almonds.

8 Servings 

O Pomegranate Champagne and O Balsamic Cipolline Onions

Ingredients

2 lbs. cipolline onions or small boiling onions
2 tbs. O Premium Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
11/2 cups low-sodium chicken broth
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp.golden brown sugar
3 tbsp. heavy whipping cream
½ cup pomegranate seeds

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O Pomegranate Champagne and O Balsamic Cipolline Onions

Directions


Blanche onions in large saucepan of boiling water for 1 min.

Drain and cool briefly. Peel and trim, leaving core intact.

Heat O Premium Extra Virgin Olive Oil in large skillet over medium high heat. Add onions. Sprinkle with kosher salt and pepper. Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste. Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.  Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.

Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.

Roasted Corn Salad with O Tahitian Lime Olive Oil and O Pomegranate Champagne Vinegar

Ingredients

4 medium ears of corn
8 leaves romaine lettuce
1 tbs. finely chopped fresh garlic
1 tbs. finely chopped jalapeño pepper
¼ cup chopped cilantro
¼ cup chopped red onion
¼ cup chopped red bell pepper
2 cups sugar plum tomatoes, halved
¼ cup O Tahitian Lime Olive Oil
4 tbs. O Pomegranate Champagne Vinegar
Salt and pepper

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Roasted Corn Salad with O Tahitian Lime Olive Oil and O Pomegranate Champagne Vinegar

Directions


Remove husks from corn, brush with O Tahitian Lime 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.

Prepare vinaigrette by whisking O Tahitian Lime Olive Oil and O Pomegranate Champagne Vinegar, salt and pepper in a bowl.

Place all ingredients but the romaine lettuce in a medium size bowl and drizzle with the vinaigrette and lightly toss.

Place two leaves of romaine lettuce on each of the salad plates and then gently spoon the corn salad over romaine leaves. Sprinkle with salt and pepper to taste.

4 Servings