Blueberry Fields Salad

A Spicy Olive Original!

1 cup chopped walnuts
.33 cup The Spicy Olive Extra Virgin Olive Oil
.5 cup The Spicy Olive Wild Blueberry Balsamic Vinegar
2 (5.5 oz.) packages of spring greens or baby spinach mix
1 cup fresh blueberries
.5 small red onion, sliced very thin
1 cup crumbled bleu cheese

Heat walnuts in a small skillet over medium heat, stirring constantly
for 5 minutes or until toasted and fragrant. Whisk together the Wild
Blueberry Balsamic Vinegar and the Extra Virgin Olive Oil. Add fresh
ground pepper and salt to taste. Combine walnuts, spinach greens and
other ingredients in a large salad bowl. Drizzle with blueberry
vinaigrette and toss to coat.

The Spicy Olive recommends our Arbequina or Leccino Extra Virgin
Olive Oil for this salad. For a fresher summery taste, pair with the
Lemon or Blood Orange Extra Virgin Olive Oil.

Spinach-Grape Chopped Salad

Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese


Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar


Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.

Spinach-Strawberry Salad

19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar


Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!

Cranberry Sauce

To make a super simple cranberry sauce that doesn’t taste simple…


Add some of The Spicy Olive’s balsamic vinegar to store bought canned cranberry sauce. 

We recommend:
Tangerine Balsamic 
Raspberry Balsamic 
Black Currant Balsamic 
Dark Cherry Balsamic
Pumpkin Spice White Balsamic – if you’re interested in a spiced sauce


You can also add chopped walnuts for a nutty texture!

Coconut + Lime Fruit Salad

Combine your favorite fruit for a fruit salad. For a tropical twist, use papaya, pineapple, kiwi, bananas and mangoes. 


To serve, drizzle with 1/4 c of The Spicy Olive’s Persian Lime Olive Oil mixed with 1/4 cup of The Spicy Olive’s Coconut White Balsamic Vinegar.

Orange + Parsley Salad

6 oranges

1/4 c crumbled feta cheese
1/4 c chopped green olives
1/4 c chopped parsley
1/4 c chopped toasted almonds
dash of salt
Drizzle of EVOO and Tangerine balsamic
Remove the peel and pith from the six oranges. Working over a bowl to catch the juice, cut segments from one orange and then slice remaining oranges into rounds and arrange on a platter. 
Top with the orange segments, the juice from the bowl and a drizzle of a mild Spicy Olive extra virgin olive oil (we recommend Koroneiki) and a drizzle of The Spicy Olive’s Tangerine Balsamic Vinegar. Season with a bit of salt. 
Sprinkle with chopped parsley leaves, sliced green olives, feta cheese and chopped, toasted almonds.

Spinach + Strawberry Salad

19 oz. package of baby spinach leaves

1 cup strawberries, slicked thick
1/3 cup red onion, sliced thin
1/2 cucumber, sliced
1/4 cup toasted sliced almonds
1/2 tsp. lemon zest 
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon Olive Oil
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar
Mix the spinach leaves, strawberries, red onion, cucumber and almonds in a salad bowl. Whisk together olive oil, balsamic vinegar and add the poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!

Citrus Salad

2 tbsp. walnuts or pecans, chopped

6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved

Dressing:
1/4 cup The Spicy Olive Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice

Mix salad greens and fuit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.

The Spicy Olive’s Macerated Berries

Macerated Berries

Ingredients:

2 C fresh strawberries 1/2 C The Spicy Olive Chocolate Balsamic 1/2 C The Spicy Olive Blood Orange Olive Oil 1 tsp. granulated sugar 1/2 C fresh basil, rolled lengthwise and then sliced lengthwise

Preparation:

Slice berries lengthwise into very thin slices. Add equal parts balsamic & oil. Gently fold in fresh basil & sugar. Reserve and spoon over top of ice cream or serve in a bowl with fresh whipped cream.

LOW FAT VERSION: Reduce the Olive Oil to 1 Tablespoon for a lower fat taste treat. You need a little bit of oil to “bind” the “sauce”, so don’t leave it out!

Alternative Spicy Olive Balsamic Vinegar Suggestions:

Strawberry Balsamic, Fig Balsamic, 18 Year Traditional Balsamic, Raspberry Balsamic, Espresso Balsamic, Chocolate Balsamic

The Spicy Olive’s Warm Apple Salad

The Spicy Olive’s Warm Apple Salad

5 tablespoons The Spicy Olive’s mild single varietal olive oil, like a Picual or Hojiblanca

2 tablespoons The Spicy Olive’s Red Apple balsamic vinegar

1 teaspoon grainy mustard

2  large Granny Smith apples, cut into 3/4 inch wedges

8 cups red leaf lettuce, washed and torn

Place oven rack 8 inches from broiler and preheat. In a large bowl, whisk together olive oil, balsamic vinegar and mustard. Season with sea salt and pepper, if needed.  Add apples and toss to coat. Transfer apple wedges to baking sheet and broil until edges are browned and apples softened, about 5-8 minutes. Place torn red leaf lettuce into bowl with reserved dressing, add cooked apples and toss until well coated with dressing and serve. Serves 8.