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.

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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.

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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!

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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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