Nutrition for the Body...Flavor for the Soul

Salad Recipes:


ASIAN NOODLE SALAD
24 oz. bag of coleslaw
3 green onions, chopped
8 Tbsp. slivered almonds
8 Tbsp. sunflower seed nuts
2 packages of Ramen noodles, uncooked and crushed (omit seasoning)

Dressing:
1/3 c. + 1 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
4 Tbsp. Honey Ginger balsamic vinegar
1 ½ tsp. Heavenly Roasted Sesame oil

Instructions:
Toss coleslaw, green onions, almonds, and sunflower nuts.
Blend dressing ingredients.
Crush Ramen noodles and top slaw mixture with noodles just before serving.
This makes a great accompaniment to fish or chicken dishes!


BLUEBERRY SPINACH SALAD
1 small shallot minced
1 tsp. salt
¼ c. Blueberry balsamic vinegar
1/3 c. Heavenly Lemon or Blood Orange olive oil
2 ½ c. fresh leaf spinach, rinsed and dried
1/3 c. bleu cheese crumbles
½ c. chopped toasted pecans
1 ½ c. fresh blueberries
Combine shallot, salt, balsamic and oil with whisk and set aside to use as drizzle.
Toast pecans on cookie sheet in the oven at 325 for 10 minutes.
Combine spinach, fresh blueberries, bleu cheese crumbles and pecans in large bowl.
Drizzle with above mixture.
 
BROCCOLI CRAISIN PEANUT SALAD
1 large head or 2 small heads of broccoli (trim stalks to get florets, chop to bite size)
1 medium carrot, cut in thin julienne strips
½ c. Craisins
½ c. redskin peanuts
¼ c. chopped red onion
Salt & Pepper to taste
6 Tbsp. Lemon olive oil
4 Tbsp. Honey Ginger balsamic vinegar

Toss all ingredients in mixing bowl and enjoy!



EASY AND REFRESHING CUCUMBERS
2 Cucumbers
½ small onion
1/3 cup Heavenly Cranberry Pear balsamic
2 Tablespoons of Heavenly Lime olive oil
Wash, peal, and slice cucumbers.  Add thinly sliced onion in bowl.   Pour balsamic and oil over the top and stir.  Let set in refrigerator for a couple of hours before serving! 


DILLY POTATO SALAD

3 lbs. cubed red-skinned potatoes

1/2 lb. fresh green beans cut into 1-inch pieces

1 - 2.2 oz. cans sliced black olives

1/2 c. chopped celery

1/2 c. chopped onion

1/2 c. Heavenly Lemon olive oil

4 T. chicken broth

2 T. dill seasoning

2 T. Dijon mustard

Salt and pepper to taste

Place the cubed potatoes in large saucepan. Add water to cover. Bring to a boil and cook till the potatoes are just tender (5 -6 minutes). Add the beans and cook two minutes. Drain and cool slightly. Mix the potatoes, beans, olives, celery and onion in large bowl. Whisk together the remaining ingredients in a small bowl. Add to vegetables, toss to coat and add salt and pepper to taste. Refrigerate at least 4 hours or until ready to serve. Stir before serving Serves 12


GREEN BEAN & FENNEL SALAD

1 1/2 T. Dijon Mustard

1 1/2 tsp. Heavenly Cranberry Pear balsamic vinegar

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/3 c. Heavenly Garlic or Butter olive oil 

2 lbs. green beans, trimmed

1 small fennel bulb, thinly sliced in half moons

3/4 c. walnuts, toasted and coarsely chopped

4 oz. goat cheese, crumbled

In a medium bowl, whisk together mustard, Heavenly Cranberry Pear Balsamic Vinegar, salt and pepper. Gradually add the Heavenly Garlic or Butter oil until well combined; set aside. Bring a large saucepan of salted water to a boil. Add green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you are ready to assemble the salad. In a large bowl, combine green beans, fennel, and walnuts. Add cheese and vingarette dressing just before serving. Toss well and serve at room temperature or chilled. Serves 6


MANDARIN ORANGE SPINACH SALAD
8 ounces fresh torn spinach or baby spinach
1 small can of Mandarin Oranges drained
1/2 cup pecan halves or almonds, lightly toasted or not.
2 to 3 ounces of your favorite cheese (optional)
2 tablespoons of Heavenly Blood Orange olive oil
2 tablespoonsHeavenly Cinnamon Pear balsamic vinegar
Don’t pass this one up – One of the best salads I’ve ever had!


NAPA AND BROCCOLI SLAW
1 bag broccoli slaw
1 small head Napa cabbage
2/3 cup mandarin orange slices
1/3 cup sliced scallions
½ cup dried cranberries
4-6 tablespoons Roasted Sesame oil
½ cup Cranberry Pear balsamic 
1/3 cup Blood Orange olive oil 
1 teaspoon kosher salt
1 teaspoon black pepper

Optional- ½ cup sliced almonds or sunflower kernel
Peel outer first layer of Napa leaves, slice off and discard top half inch of Napa’s well. Thinly slice rest of Napa, mix with broccoli slaw, oranges, scallions, and cranberries. Mix salt, pepper, oils and vinegar, toss with slaw mixture and refrigerate 2-3 hours before serving. Top with nuts before serving if desired.

 PASTA SALAD

1 Package of your favorite pasta

¼ cup Heavenly Premium olive oil like Arbequina

½ cup Heavenly Traditional balsamic vinegar

1 package 10.5 oz. cherry tomatoes sliced

1 can black olives

1 ½ cup Kalamata olives

1/3 cup feta cheese

½ t. Heavenly Olive Oils’ Italian Pesto Bread Dipping Blend

Directions: Prepare pasta per package directions. Once done, rinse in cold water. Slice tomatoes and combine them with olives in bowl. Add pasta then pour olive oil and vinegar. Mix well. Sprinkle cheese and spices over top. Refrigerate for 1 hour before serving.


PEAR SALAD WITH BLACKBERRY GINGER BALSAMIC DRESSING

4 oz. firm salad greens (rocket, spinach arugula)

2 cups pears sliced, poached in Heavenly Cinnamon Pear balsamic vinegar

¼ cup Asiago cheese crumbled

¼ cup candied walnuts

Dressing Ingredients:

2 oz. Heavenly Blackberry Ginger balsamic vinegar

4 oz. Heavenly Lemon olive oil

Divide the salad greens between the plates. Arrange the pears, Asiago and almonds on the greens. Drizzle dressing on top. To make the dressing: Place balsamic vinegar in a small bowl. Slowly whisk in olive oil. Serves 2 – 4.


PEAR SALAD WITH DARK CHOCOLATE BALSAMIC

2 cups of baby salad greens - rinse & pat dry

2 nice size pears - just ripened

1/4 to 1/3 cup of blue cheese crumbles

1/4 cup of candied walnuts or pecans

1 1/2 tbsp. Heavenly Dark Chocolate balsamic vinegar

Divide salad greens between plates. Thinly slice pears and fan out on top of salad. Sprinkle with blue cheese crumbles, top with candied nuts and drizzle with Heavenly's Dark Chocolate balsamic.


Strawberry Spinach Salad
8 ounces fresh torn spinach or baby spinach
1 1/2 to 2 cups cleaned and sliced strawberries
1/2 cup pecan halves or pieces, lightly toasted
2 to 3 ounces goat cheese or blue cheese, crumbled, optional
Thinly sliced red onions if preferred
2 tablespoons of Heavenly Persian Lime olive oil
2 tablespoons Heavenly Strawberry balsamic vinegar

Thai Chicken Salad
8 oz. boneless chicken breast
1 bag broccoli slaw
1 cups shredded red cabbage
1/3 cup sliced green onion
1 can mandarin oranges
1 cup chopped cilantro
2TBSP peanut butter
½ tsp red pepper flakes
1/3 cup honey
Heavenly Roasted Sesame oil
Heavenly Blood Orange olive oil
Heavenly Honey Ginger balsamic

Mix oils and balsamic, set aside half of mixture. To one half of oil/ vinegar mixture, add honey, red pepper flakes, ½ cup of the cilantro, and peanut butter. Stir well. Add chicken and let marinate overnight or up to 4 days. Grill, pan fry, or roast chicken, allow to cool and then slice thin.  Mix other half of vinegar and oil remaining ingredients.  Add chicken and serve. 


SPICY THAI SALAD

Serves 4 – 6

1 pound Rotini or any pasta shape

1 pound large shrimp or 2 whole chicken breasts

1 cup Heavenly Harissa or Chipotle olive oil

½ cup peanut butter

1 small cucumber, chopped

1 large red bell pepper, chopped

1 small bunch scallions, chopped

1. Cook the Rotini according to package directions, drain and cool to room temperature.

2. Stir the Heavenly Harissa or Chipotle oil with the peanut butter to blend. Toss half the mixture with the pasta. Use the remaining half to marinate either the large shrimp or the chicken breasts.

3. Thread the shrimp or chicken pieces onto wet bamboo skewers and cook on a hot grill. Chill.

4. Remove from skewer and toss together with pasta and vegetables and serve.


TOMATO & HERB SALAD

Serves 6

Dressing:

1/4 cup Heavenly Oregano balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon Seasoned Pepper

Salad:

5 tomatoes (assorted varieties, including yellow, orange & heirlooms) sliced or cut into wedges

1 cup small grape tomatoes, (cut in half)

1/4 cup thinly sliced sweet onion

2 tablespoons fresh basil (chopped)

2 tablespoons fresh Italian parsley (chopped)

1. In a small bowl, mix Heavenly Oregano balsamic with salt & seasoned pepper until well blended.

2. On a large platter, arrange tomatoes alternating the different colors, scatter grape tomatoes over the top.

3. Arrange onions slices over the tomatoes and drizzle dressing over all.

4. Sprinkle fresh herbs over the entire platter. Note: This also makes a great appetizer!


TOMATO AND AVOCADO SALAD

1 pint Cherry tomatoes, halved

1/4 Red onion, chopped

1 tbsp. Heavenly Strawberry balsamic vinegar

1 tbsp. Heavenly Blood Orange olive oil

1/4 c Chopped fresh cilantro

2 Avocados, diced

Pinch Sea salt and ground pepper

Combine tomatoes, onion, vinegar, olive oil and cilantro in a bowl and toss. Add avocado and toss gently. Season to taste with sea salt and pepper.


TOMATO BASIL & BREAD SALAD

Serves 6

3 tablespoons butter (melted)

1 tablespoon minced garlic

8 (¼-inch thick) slices Italian bread

4 plum tomatoes (coarsely chopped)

3 tablespoons Heavenly Basil Extra olive oil

3 tablespoons chopped fresh basil

2 teaspoons Heavenly Traditional 18 Year Aged balsamic vinegar

Salt & pepper to taste

1. Combine melted butter and garlic in small bowl. Brush both sides of bread slices with butter mixture.

2. Grill bread on grill or in a 350º oven, turning often, until crisp & golden. Break grilled bread into small pieces.

3. Place all remaining ingredients in large serving bowl; mix well. Add bread pieces & toss lightly 10 to 15 minutes before serving if soft, juicy croutons are desired.