Pomegranate Salad: Pomegranate seeds and juice, spinach lettuce, sliced apples, pears along with gorgonzola cheese, dressed with a splash of Pomegranate Balsamic Vinegar & Lemon Oil.
Watermellon Salad: Ball your mellon, used Mozzarella balls, Oregeno or Fig Balsamic Vinegar drizzle.
Sicilian Blood Orange Salad, blood oranges, capers, red onion, Manzanillo Orange stuffed olives, drizzled blood orange olive oil and Serrano Honey Balsamic!
Always use more vinegar than oil for salads, remember you can add dijon mustard and spices
Cranberry Pear Slaw: This is so good on many dishes, sweet potato, slaw, chicken/fish. For this recipe, we used 1 head of cabbage, 1 large onion, 1 carrot shredded, 1 jalapeno sliced/diced. Cranberry Pear Balsamic Vinegar approximately 2 tablespoons. You can add, almonds, cranberries, apples any fruit/veggie goes well.
Fruit Salad: Compliments of my supplier. Simply put... dressing this amazing salad with Mango or Apricot Balsamic Vinegar takes it up a level.
Blueberry and Orange Salad: blueberries, sliced oranges, nuts, kale, onion, romaine lettuce, carrots grated, drizzled with our Blood Orange Olive Oil and Blueberry Balsamic Vinegar.
You know mustard starts out as vinegar, so please do mix them, a dollup of dijon & balsamic vinegar goes a long way, paint on chicken, fish, slaw dressings, many different dishes!
Bok Choy Salad: Bok Choy & Romaine lettuce, soak/clean well. Add sliced parmesan, onion, dressed with Gremolata Olive Oil and Sicilian Lemon Balsamic Vinegar.
Beet Salad: Roast/cool beets, roasted pecans, goat cheese, romaine or butter lettuce, Cranberry Pear Balsamic Vinegar along with an oil of your choice. I used small amount (1 tsp.) of lemon olive oil. Provided by Rachel
SALADS...remember always use more balsamic vinegar to oil or mustard, 3-1 or whatever you enjoy!!
Vito's Olive Salad: Olives, some sliced and whole, 1 onion sliced, celery sliced, artichokes and Garlic Olive Oil and red wine or white balsamic vinegar, salt/pepper/oregano spices.
Simple Caprese: Layer tomato, basil leaves and mozzarella cheese slices and drizzle with Real Extra Virgin Olive Oil and Traditional Aged 18 Yr. Balsamic Vinegar. This is a staple at my house!!.
Warm Italian Kale Salad: Saute kale and spinach or arugula leaves in oil, add cannellini beans after straining, chopped red onion and sliced red peppers, cook to warmth and serve with any Aged Balsamic Vinegar!
Yellow Beet Salad: Citrus flavors or try pineapple balsamic, orange slices, pecans, arugula green and tops of beets. Feta cheese ...here we used Blood Orange Olive Oil or Cilantro & Roasted Onion.
CAPRESE SALADS: good tomatoes, fresh basil leaves chopped, mozzarella cheese, sliced, diced, whole or layered. We used our wonderful Traditional Aged 18 Year Balsamic and if you want a wonderful green EVOO or no oils. Our balsamic vinegars are that good!
Brussel Sprout Salad: Saute sprouts in EVOO after chopping, add freshly cooked bacon, shaved Parmesan cheese, finish with Sicilian Lemon Balsamic Vinegar.
Berries, peaches, jalapeno pepper salad, drizzle with Jalapeno Balsamic Vinegar!
Toasted Sesame Salad: Simple orange slices, variety lettuce, onion sliced, sesame seeds, edamame beans, dressed with our Toasted Sesame Oil/Tangerine Balsamic Vinegar.
Peach Caprese Salad: sliced peaches, mozzarella cheese sliced and layered, basil leaves or seasonings and drizzle White Peach Balsamic Vinegar, for a tangy effect, Blood Orange Olive Oil also drizzled..