Tag: salads

Nectarines, Tomatoes, Arugula and Pepitas Salad

 

 

 

 

 

 

 

 

 

Capizzano Olive Oils & Vinegars  – Pawcatuck CT and Watch Hill RI

Tomato and Nectarine Salad with Pepitas and Scallions

1 lb. Tomatoes, sliced

1 lb. Nectarines or Peaches, pitted, wedge cut

3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)

3 TB fresh squeezed lime juice

½ tsp. Makai Sea Salt

5 cups Arugula

4 scallions, thinly sliced

4 TB StonyBrook Pepitas

1.  Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.

  1. Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately.  Serve with Grilled Salmon a Peach Balsamic Spritzer! Serves 8

 

Salad Love: Watercress, Roasted Sweet Potatoes, Lima Beans & Pistachios

Salad Art

Art salad pic

Ingredients:

Watercress (or choice of fresh organic tender greens)

Roasted Sweet Potatoes (UP extra virgin olive oil, sea salt & pepper)

Lima Beans or Fava Beans

Pistachios (roasted)

Dressing:

Ultra Premium Extra Virgin Olive Oil

Our Organic Cider Reduction Vinegar

Makai Sea Salt & Fresh Ground Pepper

Whisk all together drizzle on top of a delicious salad that is full of color, texture and taste.

Recipe Credit: Salad Love Book, by David Bez

Local additions to our Salad Love event:

Wine pairing: Cabernet Franc (Local selection from Stonington Vineyards, CT)

Bread: Focaccia (Local Selection Broad Street Kitchen, Pawcatuck CT)

Greens: Aiki Farms, Ledyard CT

 

Ruby Grapefruit, Avocado, Pear, Almond & Coconut Salad

pink grapefruit salad Original Recipe and Photo credit to Mary Platis www.californiagreekgirl.com

Ruby Grapefruit Salad (serves 4 – 5)

Ingredients

Arugula greens (kale, spinach, or butter lettuce can be used)

2 sweet ruby grapefruit, peeled, seeded and sectioned

2 avocados, pitted, peeled and sliced or cubed

2 Bosc pears, washed and sliced or cubed

½ cup sliced almonds

½ cup shredded coconut (I used unsweetened)

Dressing:

½ cup Fennel ‘Agrumato’ Whole Herb Extra Virgin Olive Oil (many options)

¼ cup A-Premium White Balsamic (many options)

Makai Celtic Sea Salt to taste

Whisk together

Method

Arrange salad ingredients, including almonds and coconut on plate, drizzle dressing mixture on top.

Enjoy with a select white wine pairing like, “Gruner Veltliner” from Australia or a Sauvignon Blanc “Overstone” from New Zealand they will complement this exceptional salad with the citrus and fennel.

The options at Capizzano Olive Oils & Vinegars are numerous to create your signature flavor!

See Mary Platis Food Blog for more unique ideas with extra virgin olive oils

www.californiagreekgirl.com

Super Salad

Super Salad    Super Salad!

A lot of healthy Greens (baby kale, spinach & arugula)

Shredded purple cabbage

Organic fresh edamame (steamed and cooled)

Fresh Raspberries

Scallions, thinly sliced

Nuts (pepitas, sunflower seeds, almonds, walnuts)

Option: add unsweetened dried cranberries

I used our California Organic Arbequina UP Extra Virgin Olive Oil and Aged Black Mission Fig with a dash of Makai Sea Salt.

Use your favorite extra virgin olive oil and balsamic vinegar and create!

Absolutely delicious and healthy!