Salad

Ingredients: 1 box of Rotini pasta noodles Lemon Cucumber Balsamic Lemon Olive Oil Choice of toppings and seasonings Cook and rinse the Rotini noodles. Allow time to cool. In a separate bowl, whisk 1/2 cup of Lemon Olive Oil and 1/2 cup of Lemon Cucumber Balsamic. Toss the noodles in the salad dressing. Adding toppings

Ingredients: 1 package of fresh mixed greens 1 cucumber, sliced 1 package of fresh raspberries 1 tomato, sliced into wedges 1/4 cup of almonds, sliced Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil To make the Raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to

Ingredients:  1 head of lettuce  1/2 cup of shredded carrots (matchstick style)  1/4 cup of Scallions, finely chopped  1/4 cup of Pistachios  1/4 cup Wonton strips  Blackberry Ginger Balsamic  Any Varietal Olive Oil (Arbequina, Koroneiki, Coratina, etc.)  Wash and chop lettuce. Assemble salad in a large bowl by adding carrots, scallions, pistachios, and wonton strips. 

Ingredients: 1 Watermelon, cubed 1 large Cucumber, diced  1 package Feta cheese crumbles  Mint leaves, finely chopped  Lemon Cucumber White Balsamic Vinegar 1 TBS Hemp Seeds Wash and dice watermelon into cube-sized chunks. Dice cucumber into bite-size chunks, too.  Assemble salad with watermelon on the bottom and top with toppings (hemp seeds, mint leaves, feta

Ingredients: 1 small watermelon 1 package of crumbled feta cheese 1 package of arugula 1 red onion 1 cucumber 1/3 cup of dried cranberries (craisins) Cucumber Melon White Balsamic Arbequina Olive Oil (or any Varietal oil) Rinse the arugula and empty the package into a large salad bowl. Cut the watermelon into medium-sized chunks. Dice

Ingredients: 1 Iceberg Wedge  1 onion, diced  1 tomato, diced  1/4 cup of Blue Cheese crumbles   Hatch Chile Bacon Dip  White Balsamic Vinegar  Cut up iceberg wedge and combine all ingredients into a large salad bowl. For the dressing, combine 1/2 cup of Hatch Chile Bacon Dip with 2 tablespoons of White Balsamic Vinegar.  Serve

Ingredients: 1 bag of mixed salad greens or spinach 1/4 cup mandarin oranges 1/4 cup dried cranberries 1/4 cup slice almonds Blood Orange Olive Oil  Cranberry Pear White Balsamic Vinegar  Start with a large bowl of Mixed Greens or spinach. Add Mandarin oranges, dried cranberries and sliced almonds and mix together evenly. To make the

Ingredients: 1 package of fresh mixed greens 1 cucumber, sliced  1 package of fresh raspberries 1 tomato, sliced into wedges  1/4 cup almonds, sliced  Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil  To make the raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to emulsify. 

Ingredients: Ascolano Olive Oil Honey Ginger Balsamic Vinegar 1 fresh pineapple 1 bag of mixed greens 1/4 cup hemp seeds 1-2 tomatoes, cubed or diced 1/2 cup coconut flakes Spread ½ cup coconut flakes on a sheet tray and lightly toast in a 325 degree oven for 3-4 minutes until lightly browned and fragrant. Let

Ingredients:  1 bag of fresh mixed greens 1 package of Feta cheese 1 red onion Raspberry Balsamic Vinegar  Ascolano Extra Virgin Olive Oil  *optional: Green olive tapenade    Vinaigrette: Combine 50% Raspberry Balsamic Vinegar and 50% Ascolano Olive Oil together in a cruet and shake vigorously to emulsify.  Pour bag of mixed greens into a

Ingredients: 1 bag of whole carrots 1/2 cup raisins 1/4 cup shredded coconut 1/8 cup brown sugar 1 cup mayonnaise   Cut into halves and shred 4 cups worth of carrots. Combine all ingredients into a large bowl and mix evenly. This dish is best served chilled, so it is recommended to refrigerate overnight. Serve