Recipes — Salads
Amy Ingram
Espresso Balsamic Vinaigrette
Yields 1/2 cup
3 tablespoons Liquid Gold Espresso Balsamic
3 tablespoons Liquid Gold medium extra virgin olive oil
1 tablespoon honey
1 clove minced garlic
1 tablespoon minced shallot
salt & pepper to taste
Whisk ingredients together and chill.
Amy Ingram
Persian Lime & Raspberry Balsamic Vinaigrette
Yields 1/2 cup
3 tablespoons of Liquid Gold Persian Lime EVOO
3 tablespoons Liquid Gold Raspberry Balsamic
1 clove minced garlic
1 tablespoon honey or agave nectar syrup
sea salt and freshly ground pepper to taste
Whisk till thoroughly mixed.
Amy Ingram
Tarragon & Honey Ginger Vinaigrette
Yields 2 1/4 cups
Ingredients:
2 cloves garlic
1/2 cup Liquid Gold Honey Ginger Balsamic Vinegar
1 1/2 teaspoon Dijon mustard
3/4 teaspoon freshly ground pepper
1 1/2 cups Liquid Gold Tarragon olive oil
1/4 cup finely chopped shallots or red onion
Whisk until thoroughly mixed and enjoy!
Myrna Burlock
Panzanella Salad
1 (10-ounce) package frozen artichoke hearts – thawed 1 loaf rustic bread of your choice – cubed 1 medium size red onion – chopped into large pieces 3-4 large, red tomatoes, cut into wedges 1 cup pitted olives – halved , ( kalamatas work great) 1 large bunch of fresh basil – torn or thinly sliced otherwise known as a chiffinode 2/3 cup Liquid Gold Tuscan Herb plus more for drizzling 1/4 cup Liquid Gold Oregano White Balsamic 1/2 teaspoon Kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 clove of...
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