Recipes — Salads

Amy Ingram

Southwest Black Bean and Corn Salad

Ingredients: 2 Cans Black Beans, drained & rinsed 2 Cans of Corn, drained and rinsed 3 Tomatoes, chopped 3 Avocados, cut up Salt & Pepper to taste 1/3 Cup Liquid Gold Aji Green Chili Infused Olive Oil Cilantro to garnish (optional)   Method: Mix all ingredients together in large bowl. Garnish with Cilantro

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Amy Ingram

Apricot and Basil Vinaigrette

4 tablespoons LG Apricot White Balsamic 4 tablespoons LG Mild Extra Virgin Olive Oil 1 tablespoon Minced Shallot 1-2 tablespoons (depending on desired consistency) Edmond Fallot Basil Dijon Mustard Sea salt and Pepper to taste Whisk ingredients together.

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Amy Ingram

Carrot Salad with Persian Lime Oil & Green Apple Balsamic

This an easy, fast side dish for any night of the week. Ingredients: 4 Carrots, peeled and finely grated 2-3 tbsps. LG Persian Lime Olive Oil 11/2 tbsps. LG Granny Smith White Balsamic freshly ground pepper & sea salt   Directions: In a bowl toss the grated carrots with the olive oil, balsamic, sea salt & black pepper. Serve as a starter or side dish.  

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Amy Ingram

Wild Mushroom & Sage Croutons

Ingredients: 4 cups Day old french bread, cut into 1" cubes1/2 cup LG Wild Mushroom & Sage Infused Olive Oil1-2 tsp Sea Salt1/2 tsp. Ground Pepper Directions: Preheat the oven to 375 F. Cut fresh or day old french bread in to 1"cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss the bread cubes with the remaining ingredients. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

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