The Spicy Olive’s Fig and Provencial Herb Salad
This salad is a wonderful addition to a Fall or Winter meal! It uses one of the combos from our Vinaigrette 4 Pack sampler,
this Black Mission Fig balsamic vinegar and the Herbs de Provence olive oil.
The Spicy Olive’s Festive Raspberry Salad
This is a delicious salad anytime of the year, but is especially festive during the holidays. The recipe comes from a Spicy Olive employee, Dianne and is one of our favorites!
The colors of the spinach, kiwi slices and raspberries are so pretty together and the Macadamia nuts pieces make the salad special, they are not a usual nut to top a salad and are really delicious!
The Spicy Olive’s Tropical Grilled Chicken Salad
The Spicy Olive’s BLT Bow-tie (Farfalle) Pasta Salad
The Spicy Olive’s Mediterranean Barley Salad
Spicy Oliveʼs Mediterranean Barley Salad
This is one of our most popular recipes! It is a super healthy side dish as well, chock full of many different colored vegetables.
My favorite combination for the salad dressing is The Spicy Olive’s Persian Lime olive oil and our Honey Ginger white balsamic.
To boil barley:
2 cups vegetable broth
1 cup barley (I use Quaker “quick barley”)
1 Tbsp The Spicy Olive’s single varietal Ultra Premium extra virgin olive oil
1 tsp salt
For Salad:
1/2 cup chopped Kalamata olives
1/2 cup cucumber or zucchini, diced
1/4 cup red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, peeled and chopped
feta cheese
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
cilantro, chopped
spinach, fresh leaves, chopped
garbanzo beans
Dressing:
1/2 cup The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
Onion
1/2 cup The Spicy Oliveʼs Honey Ginger white balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
(can add a splash of fresh lemon or lime juice if you use the cilantro and onion olive
oil)
Bring vegetable broth to a boil in a medium saucepan. Add barley, olive oil and salt. Bring
back to boil and adjust heat to maintain a gentle simmer, cover and cook until barley
is tender ( 10 minutes for quick barley, about 30 minutes for regular barley. Remove
from heat and drain excess liquid, if needed. Cool. ( you can spread on a plate or
cookie sheet to keep from getting mushy.)
Meanwhile, whisk dressing together. Toss with barley and vegetables and serve!
The Spicy Olive’s Summer Peach Caprese
The Spicy Olive’s Summer Cucumber Salad
The Spicy Olive’s Caprese Salad with Lavender Blasamic and Cilantro Pesto
Spicy Olive Makes Peach Spinach Salad on Living Dayton
Fresh juicy, sweet peaches are one of my favorite things to enjoy in the summer! Here is a delicious salad that is so good you could serve it for dessert! Living Dayton invited me on this week to share this recipe!
West Chester
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
513-847-4397
Montgomery
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
513-376-9061
Oakwood
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419
937-247-5969