Tagged "Vinaigrette"


Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by Rachel Dougherty on

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

Ingredients:

1 bunch kale, wash, remove tough stems and chop
1/4 small head red cabbage, chopped
1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
2 medium carrots, peeled and grated
1 Tablespoon Extra Virgin Olive Oil of your choice
Salt and Pepper to taste

Method:

Combine all ingredients in large bowl and toss, set aside while you make the dressing.

Kale Dressing

Ingredients:

1 small apple, diced
2 cloves garlic, peeled
1/4 Cup Herbes de Provence Olive Oil
2 teaspoons honey
1 1/2 Tablespoons Pomegranate Balsamic
1 teaspoon curry powder
Salt and Pepper to taste

Method:

Place all dressing ingredients in a food processor. Blend until smooth.

To serve:

Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

Serves 4

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Apricot and Ricotta Salad with Grapefruit Balsamic

Posted by Rachel Dougherty on

This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor. 


Ingredients:

1/4 Cup ricotta salada
1/2 teaspoon lemon zest, finely grated
1 Tablespoon Grapefruit Balsamic Vinegar
1/4 teaspoon Dijon mustard
4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix
2 Tablespoons toasted pumpkin seeds
3 Cups arugula or your favorite mixed greens
3 medium apricots, cut into quarters
Salted pepper to taste

Method:

Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and salt and pepper to taste. Whisk olive oil into Vinegar mix until combined. Place greens, apricots, and pumpkin seeds in a large bowl with about half of the prepared dressing. Toss gently and season to taste, add more dressing if needed. To serve, portion out salad mix and top with ricotta mixture.

Serves 4

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Cilantro, Roasted Onion, and Raspberry Vinaigrette

Posted by Rachel Dougherty on

 

A hint of fresh, ripe raspberries mixed with Cilantro and sweet cippolini onion flavor makes this combination special every time. 


Ingredients:

4 Tablespoons Cilantro & Roasted Onion Olive Oil
3 Tablespoons Dark Raspberry Balsamic
1 clove garlic, minced
1 Tablespoon honey
1 Tablespoon dijon mustard
Salt & Pepper to taste

Method:

Combine all ingredients in a glass jar and shake to combine

Makes about 1/2 Cup

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Basic Balsamic Vinaigrette

Posted by Rachel Dougherty on

Using good quality, fresh Extra Virgin Olive Oil and aged dark or white Balsamic makes exceptional vinaigrette. The typical proportion is 3 parts Oil to 1 part vinegar, or according to taste. Once you start making your own homemade vinaigrettes, you'll never go back to store bought again. This dressing will keep in the refrigerator for at least one week in a sealed container. 


Ingredients:

3/4 Cup Extra Virgin Olive Oil
1/4 Cup Traditional Balsamic Vinegar
2 Tablespoons water
1/2 teaspoon honey
1 large clove garlic, diced
3/4 teaspoon salt
A pinch of pepper

Method:

Place all ingredients in a sealable container. When ready to serve, shake to combine.

Makes about 1 Cup

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