Smoky Apple Vinaigrette + Bacon Salad

Our friends Adam and Joanne of Inspired Taste came up with these great recipes.

According to Adam and Joanne, "We are big fans of homemade salad dressing. It’s quick, easy and so flexible. Our basic recipe is to combine vinegar + Dijon mustard + something sweet + olive oil. For this, we went with apple cider vinegar and maple syrup then instead of using regular olive oil, we used a smoked olive oil. It adds a great backbone to the dressing and works so well with the bacon."

Photo credit:

Photo credit:

What you will need (for the dressing):

Whisk together!

What you will need (for the salad):

  • Butter lettuce
  • Baby romaine
  • Cooked bacon
  • Poached egg
  • Smoky vinaigrette dressing

Toss it all together and enjoy!

Smoky Roasted Potato Salad

Perfect for a summer BBQ!

What you will need:


Roast the potatoes: Wash and cut the potatoes into bite size cubes. Toss with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Place in 425 degree oven to roast. Once potatoes are tender (check with a fork), remove them from the oven and place them on a paper towel to drain and cool.

Prep veggies: Chop red, yellow, and orange bell peppers to bite size pieces and set aside. For the added crunch, chop celery and green onions. Mix together.

Prep fresh garlic: Use 4-5 large cloves. Peel, mince, and set aside.

Smoked dressing: Use 2 parts Extra Virgin Olive Oil, 1 part Strawberry Balsamic, and 2 tablespoons of Smoked Olive Oil. The amount of dressing you need depends on the size of your salad so scale it as you need to. Whisk until fully mixed. Add 1-2 tablespoons of tangy, brown mustard along with salt, pepper, and freshly minced garlic. Whisk again.

When the potatoes are fully cooled, place them in a large mixing bowl. Add your chopped veggies, a tablespoon or two of capers, pimentos, and your smoky dressing. Toss the ingredients and then salt to taste.

Coconut Pecan Brussie Salad

Another all-star recipe from our friend Em at The Pig & Quill. Described as, "The crackiest salad, and for good reason. Buttery pecans. Chewy, sugar-flecked coconut. Crisp, salty fried onions, all lightly dressed with a sweet-tart balsamic vinaigrette? It’s a beautiful thing."

Photo Credit:

Photo Credit:

What you will need for the dressing:

What you will need for the salad:

  • 14 oz. brussel sprouts, shredded
  • 1 carrot, shredded
  • 1/3 cup sweetened shredded coconut
  • 1/3 cup dry roasted pecans, chopped
  • 1/2 cup (or more!) canned fried onions

According to Em, "Whisk together dressing ingredients. In a large bowl, toss together brussies, carrot, coconut, and pecans. Combine with dressing. Top with fried onions and extra sesame seeds just before serving. Crack out."


Asian Noodle Salad

This is Part 2 of our Miracle Noodle-inspired recipes! Check out our Tex Mex Noodle Salad to see what else we used this light, low calorie noodle for.

What you will need:

  • 1 package of Miracle Noodle, angel hair variety (prepared per instructions)
  • Water chestnuts, drained and sliced thin
  • Cabbage, sliced thin
  • Sugar snap peas, with ends broken off and sliced into small pieces
  • Grated carrots
  • Cucumber, peeled and diced
  • Raw sunflower seeds
  • 1 tablespoon of enFuso Lime Olive Oil
  • Salt and pepper to taste

Once you have all of your ingredients, you simply mix together and eat up!

Tex Mex Noodle Salad

In January I attended the Fancy Food Show in San Francisco. What a great event! But after about 5 aisles of unlimited sampling of exceptional toffee, chocolate covered anythings, condiments, cheeses, cured meets, olives, chips, candies... Whoa, I was starting to enter a serious food coma. I was craving something light and fresh so my attention was totally captured when I saw these:

So this blog shows one of my first instinctive recipes. Fresh, easy, and totally delicious on the very first try. I purchased my Miracle Noodles at my favorite local market, Sprouts. Each package is two servings so I purchased two packages of the angle hair variety. Two noodle salads for my hubby Jon and me to share.

What you will need:

  • 1 package of Miracle Noodles, angel hair variety (prepared per instructions)
  • Frozen white corn (we used an organic brand) rinsed and drained
  • Canned garbonzo beans (we used an organic brand with no salt) rinsed and drained
  • Colorful bell peppers (we used orange and red) sliced thin
  • 1 green onion sliced thin
  • 1 tablespoon of enFuso Chili Cilantro Olive Oil
  • Salt and pepper to taste
  • Grated Mexican style cheese (optional, but highly recommended!)

To make the salad, mix ingredients together, cut through with a butter knife and toss thoroughly, and voila! Time to eat!

If you want some added protein, add grilled chicken and you have a satisfying meal that is low calorie and full of healthy foods. One of my favorite go-to lunches!

You can find out more about Miracle Noodle at

Strawberry Spinach Goat Cheese Salad

Over the past few months I have been searching for the perfect salad container to bring to work. In a serendipitous trip to the Container Store I happened upon the salad container of my dreams. But in all seriousness, it is fabulous and has a separate container for dressing so your salad doesn’t get soggy!

I love strawberries with spinach, but for those of us who are too lazy to cut up strawberries every morning or for those times of the year when strawberries aren’t in season, Enfuso Strawberry Balsamic is the perfect substitute. The recipe is simple and you can add your own salad toppings to suit your fancy!

What you will need:

  • Spinach
  • Candied pecans
  • Crumbled goat cheese
  • enFuso Strawberry Balsamic

Voila! A cheap, easy, and healthy salad you can bring for lunch!