Recipes — Salads

This salad uses two of my favorite things. Arugula and roasted tomatoes. Grape tomatoes work well here, but in a pinch, plum tomatoes quartered, work as well. Either way, the roasted tomatoes sweetness, balances the peppery arugula. Save the oil from the roasting pan for the base of the dressing.  The arugula will wilt as a result of the warm tomatoes. Serve as a side dish with brunch or as a salad course with dinner. Preheat oven to 400F 1 pint red grape tomatoes (or 4 plum ) 5 TExtra Virgin Olive Oil (I like a robust peppery cultivar) 1/2...

                                                                         3 pickling cucumbers, trimmed and chopped, about 8oz (1 1/2 cups chopped) 2 cups cherry tomatoes, quartered 1/4 cup pitted black olives, halved (We have lovely LG olives in our stores) 2 tbsp combination of chopped fresh parsley, oregano, chives and mint 2 cups Romaine lettuce hearts, chopped, optional 2 oz feta cheese, broken into small pieces dressing: 1 tbsp lemon juice (Liquid Gold Sicilian Lemon Balsamic gives it a nice zing) 1 small clove garlic, minced 1/2 tsp kosher salt pinch coarsely ground black pepper 1/4 cup Liquid Gold Extra Virgin Olive Oil  (I like a medium grassy...

    This lovely quick salad is not actually from Sicily, but uses Sicilian Lemon Balsamic.  It does however, use ingredients one would expect to see on a menu in the south of Italy. Ingredients:  Serves 4 1 1/2 c rice of your choice (I use Basmati) 1/4 c pine nuts 1/3 c drained and chopped oil packed sun-dried tomatoes 2 T dried capers 1/3 c chopped red onion (about 1/2 small onion) 1 6-ounce can tuna, drained 1 2-ounce tin anchovies drained rinsed and minced 1/4 c Liquid Gold Extra Virgin Olive Oil (medium robust works well here) 3...

  Ingredients: 8-10 cups baby spinach 2 Bosc pears, washed, cored and thinly sliced 2/3 cup toasted pecans 2/3 cup crumbled goat cheese   Vinaigrette: 1/4 cup Liquid Gold Blood Orange Fused Olive Oil 3 Tablespoons Liquid Gold Cranberry Pear White Balsamic Vinegar 1 small clove garlic crushed generous pinches of salt and black pepper   Mix vinaigrette and let rest for several hours or refrigerated for up to 3 days.  Toss Salad ingredients together - drizzle vinaigrette and toss gently - serve immediately. Serves 4-6   Recipe submitted by Kim Shaw, Quispamsis