Holiday Pomegranate Salad

A festive Spicy Olive Original just in time for the holiday!

Salad
1 pkg. baby field greens
1/4 cup feta cheese, crumbled
1/4 cup toasted pine nuts
1/4 cup  pomegranate seeds

Dressing
1/4 c. Pomegranate Balsamic Vinegar
1/4 c. Basil Extra Virgin Olive Oil

Put field greens in a bowl. Top with pine nuts and feta cheese. Whisk together 1/4 cup Pomegranate Balsamic Vinegar and 1/4 cup Basil Extra Virgin Olive oil. Pour over salad and sprinkle with pomegranate seeds.

Our new Pomegranate Quince Balsamic Vinegar just arrived! Stop in and pick it up – it pairs beautifully with the Persian Lime Extra Virgin Olive Oil for a scrumptious salad dressing!

Citrus Salad

2 tbsp. of walnuts or pecans, chopped
6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved


Dressing:
.25 cup The Spicy Olive Grapefruit white balsamic vinegar
.5 cup The Spicy Olive Blood Orange Olive Oil
3 tbsp. fresh orange juice
Salt and pepper to taste


Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients, adding the olive oil in a steady stream and whisking until well incorporated. Pour over the salad and serve.


The Spicy Olive features many citrus options including Blood Orange and Lemon Extra Virgin Olive Oils and Tangerine, Grapefruit, Sicilian Lemon and Lemongrass Mint Balsamic Vinegars.

Blueberry Fields Salad

A Spicy Olive Original!

1 cup chopped walnuts
.33 cup The Spicy Olive Extra Virgin Olive Oil
.5 cup The Spicy Olive Wild Blueberry Balsamic Vinegar
2 (5.5 oz.) packages of spring greens or baby spinach mix
1 cup fresh blueberries
.5 small red onion, sliced very thin
1 cup crumbled bleu cheese

Heat walnuts in a small skillet over medium heat, stirring constantly
for 5 minutes or until toasted and fragrant. Whisk together the Wild
Blueberry Balsamic Vinegar and the Extra Virgin Olive Oil. Add fresh
ground pepper and salt to taste. Combine walnuts, spinach greens and
other ingredients in a large salad bowl. Drizzle with blueberry
vinaigrette and toss to coat.

The Spicy Olive recommends our Arbequina or Leccino Extra Virgin
Olive Oil for this salad. For a fresher summery taste, pair with the
Lemon or Blood Orange Extra Virgin Olive Oil.

Basil Vinaigrette

Whisk together: .5 cup The Spicy Olive’s Raspberry
Balsamic Vinegar, 2 minced garlic cloves, 2 tsp. Dijon mustard, salt and
pepper to taste. Add The Spicy Olive Basil Extra Virgin Olive Oil in a
slow, steady stream, whisking constantly until smooth.

Great on salads, especially spinach and fruit salads. Also a good
marinade or basting sauce for fish and chicken. For other great
pairings, check here.

Basil-Lime Salad Dressing

2 tbsp. The Spicy Olive’s Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Persian Lime Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s 12-year aged White Balsamic Vinegar
Salt and Pepper to taste


Drizzle over any green salad. This is also delicious over a fruit salad or tomato salad!

Greek Salad Dressing

1/4 cup The Spicy Olive’s Garlic Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Oregano White Balsamic Vinegar
Salt and pepper to taste


Make the salad using romaine lettuce, fresh tomatoes, greek olives, sliced red onions and feta cheese crumbles. Drizzle with this Greek Salad dressing and enjoy!


The Greek salad dressing can also be used as a marinade for chicken.

Raspberry Vinaigrette

.5 cup The Spicy Olive Extra Virgin Olive Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar
.25 tsp. garlic powder
Salt and pepper to taste

Whisk ingredients together and serve over any salad, or it is also
great drizzled over cooked vegetables like broccoli or asparagus.

Pear Gorgonzola Cheese Salad

A delicious mix that is refreshing in the summer and festive during the fall and winter.

1 package baby field greens
2 ripe pears, chopped
.25 c chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts

Dressing:
.25 c The Spicy Olive Cranberry Pear white balsamic vinegar
.25 c The Spicy Olive Blood Orange extra virgin olive oil
2 tsp. The Spicy Olive Roasted Walnut Oil
Salt and pepper to taste
Mix together, pour over salad and serve.

Spinach-Grape Chopped Salad

Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese


Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar


Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.

Spinach-Strawberry Salad

19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar


Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!