Walnut Basil Salad Dressing

An easy salad dressing that’s healthy to boot!


1 part Spicy Olive French Walnut Oil
1 part Spicy Olive Basil Extra Virgin Olive Oil
2 parts Spicy Olive Aged 18 years Balsamic Vinegar
Salt and Pepper to taste

Mandarin Chicken Pasta Salad

A delicious and fun party favorite!

Dressing:

1 tsp. finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1/3 cup The Spicy Olive’s Blood Orange Olive Oil
1-2 tsp. The Spicy Olive’s Roasted Sesame Oil
Whisk together salad dressing ingredients. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup diced red pepper
2 cups diced cooked chicken
1/2 cup finely sliced red onion
6 oz. finely sliced red onion
6 oz. fresh baby spinach leaves
1 can mandarin oranges
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.

Green Bean Salad + Maple Balsamic Dressing

2 lbs. green beans (slender beans like haricot verts)

1 cup halved cherry tomatoes

Dressing:
1/3 c. of any of The Spicy Olive’s single varietal extra virgin olive oil
1/3 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 tbsp. dijon mustard
1/4 tsp. salt and pepper (to taste)
1 garlic clove, crushed

Bring 3 quarts of water to a boil. Wash and trim green beans. Cook the beans in the boiling water for 3 minutes for thin beans and 5-6 minutes for thicker beans. Drain and rinse in cold water to stop the cooking process and set aside. Whisk together the salad dressing ingredients. Pour over the green beans and top with the cherry tomatoes. Toss and serve.

Orange + Parsley Salad

6 oranges

1/4 c crumbled feta cheese
1/4 c chopped green olives
1/4 c chopped parsley
1/4 c chopped toasted almonds
dash of salt
Drizzle of EVOO and Tangerine balsamic
Remove the peel and pith from the six oranges. Working over a bowl to catch the juice, cut segments from one orange and then slice remaining oranges into rounds and arrange on a platter. 
Top with the orange segments, the juice from the bowl and a drizzle of a mild Spicy Olive extra virgin olive oil (we recommend Koroneiki) and a drizzle of The Spicy Olive’s Tangerine Balsamic Vinegar. Season with a bit of salt. 
Sprinkle with chopped parsley leaves, sliced green olives, feta cheese and chopped, toasted almonds.

Cranberry Pear + Gorgonzola Cheese Salad

1 package baby field greens

2 ripe pears, chopped
1/4 cup chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts

Dressing:
1/4 cup The Spicy Olive’s Cranberry Pear White Balsamic Vinegar
1/4 cup The Spicy Olive’s Blood Orange Olive Oil
2 tsp. The Spicy Olive’s Roasted Walnut Oil
Salt and pepper to taste

Mix together, pour over salad and serve.

The Spicy Olive Salad Caprese

2-3 large ripe tomatoes, sliced

Fresh (buffalo) mozzarella cheese, sliced
1 bunch fresh basil sliced
1/4 cup The Spicy Olive’s Basil Olive Oil
1/4 cup The Spicy Olive’s Traditional Balsamic Vinegar
Arrange tomatoes on a platter alternating slices and mozzarella slices. Sprinkle fresh basil over the tomatoes and cheese. Add fresh ground pepper and salt to taste. Drizzle with the basil olive oil and balsamic vinegar.

Spinach + Strawberry Salad

19 oz. package of baby spinach leaves

1 cup strawberries, slicked thick
1/3 cup red onion, sliced thin
1/2 cucumber, sliced
1/4 cup toasted sliced almonds
1/2 tsp. lemon zest 
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon Olive Oil
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 olive oil, balsamic vinegar and add the poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!

Blueberry Fields Salad

1 cup chopped walnuts

1/3 cup The Spicy Olive’s Extra Virgin Olive Oil*
1/2 cup The Spicy Olive’s Blueberry Balsamic Vinegar
1 (5.5 oz.) packages spring greens and baby spinach mix
1 cup fresh blueberries
1/2 small red onion, sliced very thin
1 cup crumbled blue cheese
Heat walnuts in a small skillet over medium-high heat, stirring constantly for 5 minutes or so until toasted. Whisk together Blueberry Balsamic and the EVOO and add fresh ground pepper and salt to taste. Combine walnuts, spinach mix and the next three items in a large salad bowl. Drizzle wit blueberry vinaigrette and toss to coat. Serve immediately.
*We reccomend the Arbequina or Leccino

Citrus Salad

2 tbsp. 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:
1/4 cup The Spicy Olive Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice

Mix salad greens and fuit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.

Maple Vinaigrette

1 tsp. dijon mustard

1/4 c. Maple Balsamic Vinegar
1/4 c. The Spicy Olive’s single varietal extra virgin olive oil
Salt and pepper to taste

Whisk dressing together. Pour over a mixed green salad with dried fruits and sharp cheese crumbles. Also makes a great salmon, pork or chicken marinade.

Try with one of our mild and sweet single varietals, like Koroneiki.