salad-recipes

This pasta features our oregano olive oil for a distinctive Mediterranean flair. Served warm with its tangy dressing, it's perfect for any light meal. Served warm or cold, this salad can be a side dish especially without the sausage or tofu.

A tangy vinaigrette using infused olive oil is the perfect topping for a crunch potato salad with hard boiled egg, crisp cucumber, and capers.

Layered salads are so pretty, You can display them layered and then toss them just before serving. We used red (strawberry), white (navy beans and roasted corn) and blue (blueberries) for a patriotic dish.

Tangy sweet pineapple, raw sweet corn and crunchy sugar snap peas take a traditional slaw to the next level. A great side for anything from the grill.

Light salads are just the ticket during the "dog days of summer". Easy ingredients with minimal preparation lets you focus on outdoor time relative to kitchen time. The trick for this salad is to eat your veggies raw; they are great just as they are.

Cutting your veggies into thin stalks julien style will ensure they roast evenly for a tender result perfect for salads. Adding spicy greens to the roasted veggies will freshen them up. A creamy balsamic dressing is the perfect finish.

This salad or side dish is so full of good stuff; roasted colorful tubors and cruciferous brussies and healthy tree nuts... wow!

Egg salad is not something I do very often, and every time I do I say, why don’t I do that more often? It is comfort food that is so easy and feels like I am snacking on a party appetizer while I am actually getting a satisfying meal.

Nothing reminds me of the taste of Hawaii like fresh ahi (aka yellowfin … NOT to be confused with yellow tail) tuna purchased direct from the fish market, seared and served on fresh Island greens. And nothing makes me chill out like sitting back in the backyard with the sounds of hula and ukaleli in the air, sipping a Kona brewing company cold lager, and enjoying the flavor of the Islands.

Persimmons and Pomegranates!
The farmers market is full of these wonderful fall fruits; use them to make salad bursting with color.

This recipe came from an enfuso fan. I never get tired of “fig on fig” recipes.

Our customers are so smart. Mita suggested blending ground turkey with our Fajita Lime Dipping Oil.
She was so right! Perfect for lettuce cups or taco style southwestern salad.

We love to bring out the orange in our orange guava balsamic vinegar by pairing it with blood orange olive oil. The sweet citrus result calls for spicy greens and tart cheese. No need to add guava to the salad, there is plenty of guava flavor in the dressing!

Crunchy cucumbers, sweet tomatoes, tangy onion, sharp cheese, olive oil & balsamic. Need more be said?

For a rich and tangy vinaigrette, use a little thick and sweet white balsamic vinegar along with a sharper wine vinegar.

This simple and light but elegant salad is a wonderful complement to a hearty meal.

We use the fresh fruit to complement our fruity white balsamic vinegar flavors. The light color of the balsamic is attractive on the salad and does not overpower the fresh fruit.

This salad is chock full of gut feeding goodies!

Bitter greens are on the top of the list for great pre-biotics. The problem with bitter greens is ... they are BITTER. So adding rich nuts, dried fruits and tossing in a warm raspberry basil dressing to slightly wilt the leaves will take care of that.

We have made a similar recipe with kale, but have recently fallen in love with the tangy flavor of Italian parsley and thanks to a great farmer friend who grows it organically and profusely, we can happily integrate it into more recipes.

It's fun to change out the traditional components of a caprese appetizer to create something just a bit different.
This time we used golden beets in addition to tomato and swapped out arugula for fresh basil.

Edible flowers are so beautiful and create a country garden on your plate when used with bright greens to make a salad. Add the extra touch of a floral dressing and you have something really special.

At the Farmers' Markets, many of you have asked me to relay my recipe for this dressing. After repeating it about 100 times, I  decided it would be much more efficient to just add it to this blog! When you add a bit of smoke to your dressing, it’s like your salad is filled with smoked bacon, or smoked cheddar chunks, or smoked fish … etc.

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."

A bit of smoke makes a potato salad perfect for a summer BBQ!

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."

This is another of our Miracle Noodle-inspired recipes! (The other is our Tex Mex Salad.)

This Asian Noodle Salad was chosen over pasta and potato salads by a panel of kids under 10 at our food demo at the Orange County Fair. We were so surprised that they asked for seconds of this. Kids know best!

This recipe is very satisfying. The noodle gives body to it with zero calories. It has a bit of spicy punch, a bit of veggie crunch, and protein with beans and cheese for a satisfying munch. I made a poem!

We 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, strawberry balsamic vinegar is the perfect substitute. The recipe is simple and you can add your own salad toppings to suit your fancy!