The Spicy Olive’s Holiday Salad

The Spicy Olive’s Holiday Salad

1 package mixed field greens

5 oz. feta cheese crumbles

1/4 cup pine nuts, toasted

seeds from 1 pomegranate

Dressing:

1/4 cup The Spicy Olive’s Pomegranate Quince balsamic vinegar

1/4 cup The Spicy Olive’s Organic Persian Lime olive oil

This salad looks like Christmas in a bowl and it is delicious!

Place mixed salad greens in a salad bowl. Top with feta cheese, pine nuts and seeds from pomegranate. Mix together the Pomegranate Quince and Persian Lime olive oil and pour over salad and serve! Looks like Christmas in a bowl, red and green…so festive!

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.

The Spicy Olive Grapefruit Vinaigrette

A great citrusy salad dressing!


Grapefruit Vinaigrette

1/2 cup fresh grapefruit juice

1/3 cup Spicy Olive Grapefruit white balsamic 

1/4 cup Spicy Olive single varietal EVOO

2 Tablespoons  Spicy Olive roasted sesame oil

2 Tablespoons dijon mustard 

Mix together and serve over a mixed green salad with orange and grapefruit segments on top!


The Spicy Olive Apple Slaw

 Here is a Great Fall Salad!


The Spicy Olive’s Apple Slaw

1/2 cup buttermilk

4 tablespoons The Spicy Olive’s Red Apple Balsamic vinegar

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

12 ounces packaged broccoli slaw

1 Granny Smith apple, cut into matchsticks

In a large bowl, whisk together buttermilk, balsamic vinegar and olive oil. Add broccoli slaw and apple matchsticks and toss to coat. Serves 8.

Mediterranean Barley Salad

2 cups vegetable broth

1 cup barley
1 tsp. olive oil
1 tsp. salt
1/2 cup Kalamata olives, chopped & pitted
1/2 cucumber or zucchini, chopped
red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, chopped
feta cheese crumbles
Optional:
blanched, fresh broccoli florets
blanched, fresh cauliflower
cilantro, chopped
garbanzo beans
Dressing: 
1 cup The Spicy Olive’s organic Persian Lime or Cilantro and Onion olive oil
1/3 cup The Spicy Olive’s Honey Ginger white balsamic vinegar
1 Tablespoon dijon mustard or Roasted Garlic and Champagne(at The Spicy Olive)
salt and pepper to taste
Bring broth to boil in a medium saucepan. Add oil, barley and salt. Cover and cook until barley is tender, 30 minutes or 10 minutes for quick barley. Drain any excess liquid and allow barley to cool. 
Whisk salad dressing ingredients together. Toss cooled barley together with vegetables. Add salad dressing and serve!