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Massaged Balsamic Kale Salad

1/4 C Pine Nuts or Walnuts

1 lbs fresh Kale rinsed and patted dry

1/4 C AoO's Black Cherry Balsamic

3 Tbsp AoO's Eureka Lemon olive oil

1 Tbsp honey (or agave nectar)

S+P to taste

1/4 C Currants or any sweet or tart dried fruit

1/4 C grated Parmesan cheese, packed


Dry toast nuts in skillet on low heat, constantly stirring, until golden brown. Set aside. Remove tough spine of kale and rip into bite-sized pieces. Place in large bowl.  Whisk balsamic, olive oil, honey, s&p in a small bowl.  Pour vinagrette over kale and hand massage the mix. Let salad marinade for 30+ min.  This will soften the normally tough kale. Add nuts, currants and top with parmesan.

Blueberry-Peach Spinach Salad

1 bag baby spinach

1/2 C  toasted pecans (or nut of choice)

1/2 C  fresh blueberries

1/2 C crumbled goat cheese

1/4 C AoO’s Peach White Balsamic

1/4 C AoO’s Arbequina EV Olive Oil

to taste Rustic Pink Himalayan Salt



1. In a large bowl, add spinach, blueberries, nuts, and goat cheese.

2. Make Dressing: mix Blueberry+Lavender Jam, Peach Balsamic, Arbequina EV olive oil, and salt/pepper in a jar. Shake!

3. Toss with salad, and enjoy!



Tuscan Herb Croutons

2 C of fresh or day old sourdough bread cut in to 1/2" cubes 

1/4 C AoO's Tuscan Herb Olive Oil

1/2 tsp salt

Fresh ground pepper to taste


Preheat the oven to 375.  On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the olive oil.  Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown.  Cool and store in a zip lock bag or air tight container.

Fig and Arugula Salad with Lemon-Herb Croutons

a large handful of each of mixed greens and arugula      ½ C AoO Black Mission Fig Balsamic                                                                                           Vinegar

1 cup dried figs, cut into bite sizes if necessary                  4 slices bread (ex. French Batard)

A handful of roasted walnuts, chopped                            ¼ C AoO Eureka Lemon Olive Oil,

A handful of tangerine slices                                                ½ tsp. Classic Italian Seasoning

4 oz. (or more) brie cheese, chopped                                  Salt and pepper to taste

2-4 slices of prosciutto cut into strips to top salad


Slice bread into square bite size pieces and toast at 250°F for abt 10 min. In small bowl add Italian seasoning to olive oil. Drizzle mixture over toasted bread and toss to coat. Salt & pepper to taste.


Add arugula and greens mixture to a bowl and drizzle with lemon oil. Add dried figs, walnuts and tangerines. Toss.  Over med-low heat, reduce the balsamic until it coats the spoon. Be careful to not let it boil—the slightest simmer will do the trick.  Plate salad and top each plate with brie cheese bites, prosciutto, croutons, and a drizzle of the fig reduction. Dust with freshly cracked pepper, and enjoy!


Mixed Greens, Spiced Pecans, & Goat Cheese w/ Dark Choc Vinaigrette

10 oz herb salad or spring mix                                             3/4 C AoO's Blood Orange Olive Oil
1/2 C chopped spiced or plain pecans*                                  Pinch of salt
1/2 C crumbled goat cheese                                                      1/8 tsp freshly ground black pepper

1/2 C AoO's Dark Chocolate Balsamic Vinegar         Dried Cranberries or Pomegranate Seeds


Prepare the dressing by reducing vinegar in a small saucepan over low heat for abt 3 min.  Remove from heat and transfer to a med bowl.  Add oil, whisking until completely combined. Season with salt and pepper and whisk to combine.  Assemble salads by arranging equal portions of greens on med salad plates.  Sprinkle with chopped pecans, then add crumbled goat cheese and berries or seeds.  Lightly drizzle each salad with dressing (try not to overdress!), top with more freshly ground pepper if desired, and enjoy!

Quinoa and Mango Salad w/ Ginger Dressing

1 C quinoa, rinse well                                  1-2  avocado, pitted and sliced

2 C  water or stock                                        1 Tbsp AoO’s Cilantro & Roasted Onion Olive Oil

3 Mangoes, pitted and diced                       to taste salt and pepper

1 red onion, slivered                                     3-4 Tbsp AoO’s Honey Ginger White Balsamic

1 can black beans, rinsed and drained   4 Tbsp AoO’s Cilantro and Roasted Onion Olive Oil 2 C mixed greens                                                   


Cook quinoa: in a saucepan bring liquid to a boil, add quinoa. Simmer, coved 12-15 min. The tails should pop free from the grain, and it should be slightly chewy.  Sauté onion slivers in 1 T of olive oil—let brown, about 8 min.  Make the dressing: whisk vinegar and olive oil, add in the ginger and salt and pepper.  Assemble the salad: layer mixed greens with quinoa, mangos, & black beans. Top w/ onions and avocados. Drizzle with dressing and garnish with cilantro!



Ten Minute Honey-Lime Avocado Salad

2 C Chopped romaine and spinach                          1 Avocado, sliced

1/2 Small cucumber, sliced                                          1 Tbsp AoO’s Persian Lime Olive Oil

1/2 Tomato, chopped                                                   2 tsp AoO’s Honey Ginger White Balsamic

1 Green onion, chopped                                              Fresh black pepper, to taste


Prep the vegetables for the salad and toss together in a large bowl. Whisk together oil, vinegar, and pepper and drizzle over salad.


Baked Acorn Squash Salad w/ Black Cherry Reduction

For squash:

1 med acorn squash, halved from top to bottom, seeded and gutted    

1 Tbsp brown sugar

1/2 C dried cherries                                                                                         

2 1/2 Tbsp AoO Butter Olive Oil

1 small apple cored and diced small                                                            

S&P and Cinnamon to taste

3/8 C chopped walnuts


Preheat oven 375. Place squash face up on cookie sheet and fill centers w/ dried cherries, apple, and walnuts. Top w/ butter and sugar, dividing all ingredients equally. Sprinkle entire surface of both halves w/ S&P and cinnamon. Bake 30-45 min, checking after 30 min. The centers should e tender but not mushy. pepper, and enjoy!


For Salad:

2 decent handfuls romaine

1/2 med onion, slivered

AoO’s Butter Olive Oil or AoO Walnut Oil

A sprinkle of parmesan and/or sliced prosciutto (optional)

1/4 C AoO’s Black Cherry Balsamic Vinegar, reduced


Saute onion in oil. Let them get crispy, but not too soft. Add walnuts to pan towards end and toss until toasted. S&P to taste. Divide lettuce onto 2 plates, top w/ onion and nuts and plate baked squash next to lettuce. Sprinkle parmesan cheese/prosciutto over everything. Final Touch: drizzle reduced balsamic over entire plate.


Cranberry Asparagus Salad

3 C AoO Cranberry Pear White Balsamic Vinegar

3 Tbsp AoO's Herbs de Provence Olive Oil

1 Tbsp Dijon mustard

1 tsp minced garlic

salt and pepper, to taste

2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces

1 small red bell pepper, diced

1/3 c chopped pecans


Simmer vinegar in heavy small saucepan over med heat until slightly reduced, about 3 min.  Pour vinegar into large bowl.  Whisk in oil, mustard, and garlic.  Season dressing to taste with salt and pepper.  Cook asparagus in large pot of boiling water until crisp-tender, abt 4 min.  Drain; rinse w/ cold water and drain again.  Add asparagus and bell pepper to dressing; toss to blend well.  Sprinkle w/ pecans. Serve.


Farmer's Market Salad

5 oz baby mixed greens, washed and dried

5 oz herb salad

8 oz candied walnuts

8 oz bleu cheese

1 C AoO's Lemon Olive Oil

1/3 C AoO's Cara Cara Orange-Vanilla Balamic 

S&P to taste 


In a mixing bowl add 1/3 cup Orange- Vanilla balsamic vinegar. Season with sea salt and freshly ground black pepper. Slowly whisk in the Lemon olive oil until blended.

Place the baby mixed greens and herb salad in a salad bowl. Toss to combine. Add some of the vinaigrette to lightly dress. Place on a chilled salad plate and top with bleu cheese and walnuts.


Grilled Corn and Avocado w/  Persian Lime Vinaigrette

1 ripe avocado, diced                                            3 Tbsp AoO Persian Lime olive oil

2 ears of fresh corn, grilled                                 S&P, to taste

2 Tbsp fresh cilantro, chopped                         1 clove garlic, minced

Juice of 1 lime                                                        Dash of cayenne pepper


Add dressing ingredients in small bowl and whisk to combine. Set aside.  Remove husks from corn and grill over med heat for 10 min. Corn should have some brown spots and be tender and not mushy. Cut corn off cob then scrape cob with back of knife to get the juices. Set aside let cool.  Dice avocado and chop cilantro.  Combine avocado, cilantro and grilled corn w/ lime dressing and mix gently so everything is evenly coated. Be careful not to mash avocados. Let salad sit for 10-15 min to let flavors mingle. Taste and adjust seasoning as needed.  Enjoy.



Cilantro Pesto Potato Salad

2 1/2 lbs. yukon gold potatoes, cut into 1 inch pieces

1  Tbsp AoO EVOO

1  tsp kosher salt

1/4  tsp fresh ground black pepper

3/4  C diced celery

1/2 C diced onion

2  mangoes, peeled and diced 

8+Tbsp cilantro pesto (see Art of Oil recipe listed under Sauces)


Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.  In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 8 tbsp. cilantro pesto from Art of Oil recipe.  Add more pesto, if wanted.

Cranberry Spinach Salad

3/4 C roasted almonds, slivered                             2 tsp minced onion

1 lb spinach,  torn into bite-size pieces                  1/4 tsp paprika

1 C dried cranberries                                             1/2 C AoO Cranberry Pear White Balsamic 

1 Tbsp poppy seeds                                                     1/2 C AoO's Toasted Sesame Oil

1/2 C white sugar


In a med bowl, whisk together poppy seeds, sugar, onion, paprika, vinegar, and oil. Toss w/ spinach just before serving. In a large bowl, combine the spinach with the almonds and cranberries.


Chopped Greek Salad

4 Tbsp AoO's Oregano White Balsamic Vinegar           1 small can black olives, thinly sliced

3/4 C AoO's  Lemon Olive Oil                                          1 cucumber, diced

1 Tbsp dry white wine                                                                     1 red onion, finely diced

1 small shallot, chopped                                                                  3/4 C feta cheese

½ tsp grated lemon zest                                                                   5-7 pepperoncini peppers, chopped 

1 head romaine lettuce, chopped                                                  salt and pepper


In a small bowl, whisk together the vinegar, shallot, wine, and lemon zest. Slowly add the oil. Combine the rest of the ingredients in a large bowl and toss with dressing. Add salt and pepper to taste.


Spring Asparagus and Snap Pea Penne Salad

5 quarts water                                                                  1 seedless orange

1 Tbs. salt, plus more, to taste                                    2 Tbsp AoO's Sherry Vinegar

3/4 lb. Penne Pasta                                                         Ground pepper, to taste

5 Tbsp AoO's Blood Orange EVOO                    3 T finely chopped chives

1/2 lb. asparagus,cut diagonally                                  1 orange, cut into 6 wedges

1/2 lb. sugar snap peas


Cook pasta according to box directions.  Drain pasta and immediately toss it w/ 1 T. oil. Cover and cool completely in fridge for 1-24 hrs.  Bring another large pot of salted water to a boil over high heat. Add asparagus and cook until tender, 4-5 min. Using a slotted spoon, remove asparagus, drain and cool completely in fridge.  Add sugar snaps to water, return to a boil and cook until tender, 1-2 min. Drain sugar snap peas and cool completely in the fridge.  Using a zester or grater, shred zest of orange. Then, juice orange.  In a large bowl, whisk together remaining 4 T olive oil, orange zest, orange juice, vinegar, salt and pepper. Add pasta, asparagus, sugar snap peas and chives. Toss to mix well.

Cole Slaw Mix

1/2 C AoO Honey-Ginger White Balsamic Vinegar

2 Tbsps AoO Garlic Olive Oil or  AoO Eureka Lemon Olive Oil

1/2 bunch chopped cilantro

Pineapple tidbits (one small container)

Mix Ingredients and Serve

Cara-Cara Carrot Salad

4 ripe peaches, peeled, cored, and cut into chunks

1/2 lrg red onion, finely diced

1/2 jalapeno pepper, stemmed, seeded, deribbed, finely diced

Juice of 1 lime

1 Tbsp AoO’s Peach, Coconut, or Pineapple White Balsamic

Handful fresh cilantro, chopped

Rustic’s Fresh Lime Sea Salt


Mix all ingredients together.  Let marinate for a few minutes and then serve.

Classic Mint Chutney

Grilled Sweet Potato and Scallion Salad

4 lrg sweet potatoes, par-cooked and cut into 1/2” slices

8 scallions

3/4 C any of AoO’s EVOO

2 Tbsp Dijon mustard

1/2 C cider vinegar

1/4 C AoO’s Traditional Balsamic

2 tsp wildflower honey

S&P, to taste

1/4 C chopped flat-leaf parsley


Preheat grill to high. Brush potatoes and scallions w/ oil. Arrange on grill. Grill potatoes for 3-4 min/side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.  In lrg bowl, whisk together 1/2 C oil, mustard, vinegars, and honey. Season w/ S&P. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Serve.


Lemon Dill Potato Salad

1 1/2 lb. small, red-skinned potatoes                                1 tsp salt

1 garlic clove, minced or grated                                         1/2 tsp ground black pepper

Zest and juice of 1 lemon                                                    2-3 green onions, minced

2 Tbsp AoO White A Balsamic                                    2 T chopped pimiento, drained

4 Tbsp AoO Dill Olive Oil

Scrub the potatoes well to remove all traces of dirt. Place the potatoes in a large pot of salted water and bring to a boil. Cook 10-12 minutes or until the potatoes are tender.

While the potatoes cook, make the dressing. Combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper in a small bowl. Stir until well combined.

Drain the potatoes and cut into bite-sized cubes. In a large bowl, combine the potatoes, green onions, pimiento, and the dressing mixture. Toss well. Serve warm.

Asian Chicken Salad w/ Honey Sesame Vinaigrette

1 box spinach & mixed greens OR spinach & romaine

2 C cubed, cooked chicken

Red pepper in strips to taste

1 6oz package frozen snow peas thawed

1 3 oz can chow mein noodles

1 C salted cashews (optional)

1 8oz can sliced water chestnuts, drained (optional)

1/4 C any AoO’s mild EVOO

1 tsp AoO’s Toasted Sesame Oil

1/4 C AoO’s Honey Ginger White Balsamic

1 clove garlic, finely chopped

1 Tbsp low sodium soy sauce

Combine spinach through red pepper in a large salad bowl.  Whisk together remaining ingredients until evenly distributed and pour on top of salad when ready to serve. 

Chopped Greek Salad

4 Tbsp AoO's Oregano White Balsamic Vinegar

3/4 C AoO's  Milanese Gremolata

1 Tbsp dry white wine

1 small shallot, chopped

½ tsp grated lemon zest

1 head romaine lettuce, chopped

1 small can black olives, thinly sliced

1 cucumber, diced

1 red onion, finely diced

3/4 C feta cheese

5-7 pepperoncini peppers, chopped (optional)

salt and pepper


In a small bowl, whisk together the vinegar, shallot, wine, and lemon zest. Slowly add the EVOO. Combine the rest of the ingredients in a large bowl and toss with dressing. Add salt and pepper to taste.

Northern Star Blueberry Plum Salad

2.5 Tbsp AoO Maple Balsamic Vinegar

2 Tbsp honey

3 Tbsp full-fat sour cream

Miniscule pinch of ground cardamom

1 large sprig of mint, leaves torn and gently crushed

2 pints fresh blueberries

4 black plums, sliced


Mix together the mint, blueberries, and plums in a large serving bowl. Whisk together all dressing ingredients in a separate bowl, then drizzle evenly over fruit. Toss to coat.

1 bunch fresh cilantro                                 1/4-inch piece of ginger root

1-1/2C fresh mint leaves                       1-1/2 Tbsp full-fat plain yogurt

1 green chili pepper such as serrano                              

1/2 to 1 tsp salt, as preferred

1 medium white onion cut into chunks

1 Tbsp AoO Sicilian Lemon White Balsamic                                   

1/4 C of water, or less depending on desired thickness


In a food processor, blend together all ingredients until a paste-like consistency is achieved.


Serve with lamb, steak, kebabs, chickpeas, curried potatoes, grilled shrimp or chicken. Works as a refreshing general sauce to go with meat and vegetables of all types. Thin with more vinegar and yogurt to use as a summery dressing for potato salad.

Fresh Peach Salsa

4 Tbsp AoO Roasted Walnut Oil                           1 tsp Rustic Himalayan Pink sea salt

4 TbspAoO Cara Cara Orange Vanilla Balsamic      2 tsp maple syrup

1 Tbsp Fresh Parsley, chopped                                      2 Tbsp Dijon mustard                                       1 bag of shredded carrots                                             1/2 C of craisins

1 Granny Smith apple, finely chopped                     1/2 C slivered almonds



Combine Walnut Oil, Cara Cara Balsamic, parsley, mustard, salt & sugar in small bowl.  Add carrots, craisins, almonds and apples to dressing and mix thoroughly.  Cover and refrigerate for 2 hours or over night before serving.

Honey Ginger Slaw

Citrusy Berry & Kale Salad

1/4 C Pine Nuts or Walnuts

1 lbs fresh Kale rinsed and patted dry

1/4 C AoO Cranberry Pear White Balsamic

3 Tbsp AoO Eureka Lemon Olive Oil

1 Tbsp honey (or agave nectar)

S+P to taste

1 C berries of your choice

1/4 C grated Parmesan cheese, packed


Dry toast nuts in skillet on low heat, constantly stirring, until golden brown. Set aside. Remove tough spine of kale and rip into bite-sized pieces. Place in large bowl.  Whisk balsamic, olive oil, honey, s&p in a small bowl.  Pour vinaigrette over kale and hand massage the mix. Let salad marinade for 30+ min.  This will soften the normally tough kale. Add nuts, currants and top with parmesan.

Fennel Slaw with Grapefruit Gremolata

4 Tbsp AoO Milanese Gremolata Olive Oil

3 Tbsp AoO Grapefruit Balsamic

1 tsp Sea Salt

fresh ground pepper

2 Tbsp flat leaf parsley, finely chopped

2 bulb fennel, trimmed and thinly sliced

3 c mixed baby greens, washed

1/3 c Pecorino Romano, finely shaved


 Thoroughly whisk together the olive oil, Balsamic, salt, pepper and parsley in a large bowl. Add the shaved fennel and toss to coat. Marinate in the refrigerator for 2 hours.  To plate, arrange the shaved     fennel over a bed of mixed baby greens. Pour any remaining dressing over the fennel and greens. Sprinkle with shaved Pecorino and fresh ground pepper.

Smoky Tarragon & Cherry Chicken Salad

2 cups diced roasted chicken-                      (store bought rotisserie chicken is fine)

3/4 C chopped fresh cherries

1/2 a yellow onion, finely diced

1/4 a red pepper, diced

1/4 C diced celery

1/3 C chopped toasted walnuts, pine nuts, almonds or pecans

1/4 C chopped fresh tarragon

Salt and pepper, to taste

1 C mayonnaise

1 tsp Dijon mustard

1/4 C AoO Olive Wood Smoked Olive Oil

1 tbsp of AoO Sicilian Lemon or AoO Gravenstein Apple Balsamic

In a large mixing bowl, toss together all of the solid ingredients and set aside. Whisk together the dressing ingredients, and gently mix into the other bowl until all ingredients are evenly coated. Chill before serving.

Spiced Cranberry-Persimmon Chutney

2 persimmons, peeled and diced                   2 tsp honey
1 C fresh cranberries (or frozen)              1/2 tsp kosher salt
1/4 C light brown sugar                             1/2 tsp cinnamon
2 cloves garlic, minced                                    1/4 tsp ground nutmeg
1 orange, zested and juiced                          1/4 tsp cracked black pepper
3 Tbsp AoO’s Sherry vinegar



Place all ingredients into a medium pot and stir together. Place over med high and simmer for 25 to 30 minutes or until cranberries and persimmons become tender and begin to melt together. Set aside until ready to use. (re-warm when ready to serve)

Serrano Honey & Sesame Thai Noodle Salad

1/4 C AoO Japanese Toasted Sesame Oil           1/2 Cucumber; julienne

1/4 C AoO Serrano Honey Vinegar                     1/4 C Chives; finely chopped

2 packages Rice Noodles                                                  1/4 C Toasted Sesame Seeds

1/2 Red Bell Pepper; julienne                                         1 lb Shrimp; deveined & peeled

1/2 Yellow Bell Pepper; julienne                                             Salt & Pepper to taste


 Bring water to a boil in a medium size pot. Add the rice noodles & cook as

         directed on package. Drain & rinse with cold water.

 Julienne the red/yellow bell peppers & cucumber

 Finely chop the chives

 Combine the Serrano Honey Vinegar & Japanese Toasted Sesame Oil in a bowl

 Season Shrimp w/salt & pepper

 Sear Shrimp 1 minute  on each side

 Combine the veggies, oil & vinegar

 Toss veggies with pasta. Top with shrimp. Garnish with chives & toasted sesame seeds. Serves 4. 

Panzanella Salad with Mozzarella Fresca

1 sweet or sour baguette  (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 C pitted olives, your choice on variety
1/2 C torn basil leaves
1/4 C torn flat leaf parsley leaves
8 oz. mozzarella fresca (you guessed it... torn)
1/4 C freshly grated Pecorino
 2 Tbsp AoO EVOO

1/3 C AoO EVOO
3 Tbsp Oregano White Balsamic

1tsp flat leaf parsley, finely chopped
2 garlic cloves super finely minced 
fresh ground pepper
1/2 tsp of sea salt

Preheat the grill or your broiler.  Toss the torn bread with  EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl.  

Make the dressing by whisking all the ingredients together well in a large bowl.  Add the cut tomatoes and gently toss with the dressing.  Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread. 

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes.  Just before serving top with grated Pecorino and fresh ground pepper to taste.  Serve immediately while the bread still has a bit of crunch.   

Serves 6-8   

Beet & Tangerine Salad


 4 C baby arugula

 3 medium sized golden beets

 2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced

 1 Tbsp AoO Cara Cara Orange Cream White Balsamic

 1/4 cup + 1 Tbsp AoO Evoo

 1/3 C good quality, crumbled blue cheese

 Sea salt to taste

 Fresh ground pepper to taste

 1/2 C AoO Tuscan Herb Croutons (see recipe above) - or store bought croutons



  Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of olive oil, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt. Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.

 Makes 4 generous salad portions

Lemony  Spring Salad

2-3 C mixed greens
1/2 red onion, thinly sliced
1 can mandarin orange segments, drained
1/2 bunch grilled asparagus spears, chopped
1/2 C walnuts, toasted and chopped
feta cheese crumbled
1/2 C dried cranberries
3Tbsp Sicilian Lemon Balsamic Vinegar
3/4 C AoO Eureka Lemon Olive Oil

1 Tbsp dijon mustard (optional)
Combine ingredients in a large bowl and toss. 

Caprese Salad

2 C AoO Traditional balsamic vinegar

3 whole tomatoes (Ripe, Sliced Thick)

12 ounces mozzarella cheese (weight, Sliced Thick)

fresh basil leaves

AoO EVOO (For Drizzling)

ground black pepper

Rustic Sea Salt of your choice

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool. 

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of sea salt and black pepper.

Red Onion and Cucumber Salad

2-3 cucumbers- peeled or not

1/2 of a red or sweet onion

1/2 C AoO Peach Balsamic Vinegar 

1/4 C AoO Garlic Olive Oil

2 Tbsp Wildflower honey

1 tsp Rustic Flavored Sea Salt

1/2 tsp pepper

2 Tbsp chopped fresh dill

Cut the cucumbers lengthwise and cut in to slices.

Thinly slice onion into slices.

Place both in a medium sized bowl.

In a 2 cup measure, mix the vinegar, olive oil, honey, salt, pepper, garlic and dill and whisk well.

Pour the mixture over the cucumbers and onions and stir until well coated.

Store in the fridge for at least two hours to let flavors marry.

Serve and enjoy. Pairs especially well with grilled meats and summer dishes.

Feta and Strawberry Salad

1 pint Strawberries, hulled and quartered

1 C feta cheese

1 C slivered almonds

1 head romaine lettuce

2 Tbsp brown sugar

1 cloves garlic

1 tsp honey


1 tsp dijon mustard

1/4 C AoO RedRaspberry Balsamic

2 Tbsp AoO Strawberry Balsamic

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

½ pound baby arugula leaves

2 pounds seedless watermelon, ¾-inch-diced

(3 pounds with the rind)

¹/³ C AoO Eureka Lemon Olive Oil

¼ C freshly squeezed lemon juice (2 lemons)

1 tsp  kosher salt

½ tsp freshly ground black pepper

½-pound chunk Parmesan cheese

 Place the arugula and watermelon in a large bowl. In a small


 Whisk together the olive oil, lemon juice, salt, and pepper.

Pour enough dressing on the arugula to moisten. Toss well and

place  on  6 salad plates.

With a very sharp knife or a vegetable peeler, shave Parmesan

into large shard. Sprinkle them on the arugula and watermelon.

Add a pinch of salt and serve.

Chipotle Lime Coleslaw 

 1 medium head of cabbage shredded

1 recipe for Chipotle-Lime Aioli (in Sauces)

1 bell pepper, seeded, de-ribbed and finely minced 1/3 cup finely shredded red onion

1Tbsp AoO Key Lime Balsamic

Salt and fresh ground pepper to tast

Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw

Roasted Beet Salad with Fresh Goat Cheese and Pecans

1 1/2 lbs fresh beets
8 oz. Chevre (fresh goat cheese)
6 C baby arugula or mixed greens
1 C whole pecans, toasted
1/4 C+ 2 Tbsp AoO Cranberry-Pear White Balsamic 
1 Tbsp good quality grainy mustard 
fresh ground pepper to taste
1/3 C + 2 Tbsp AoO EVOO

Preheat the oven to 400.  Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.  Roast for 1 hour or until tender when pierced through with a knife.  Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.  Wear gloves as this will dye your hands bringht red.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.  Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.  Add freshly ground pepper and sea salt to taste. 
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans

The Day After

1 C chopped leftover turkey

1/2 C diced, cooked sweet potatoes

2 Tbsp dried cranberries

1 Tbsp AoO Herbes de Provence Olive Oil

1 Tbsp AoO Cranberry-Pear Balsamic


Combine turkey, sweet potatoes, and dried cranberries in a bowl.  Toss lightly with Herbes De Provence Olive Oil and Cranberry Pear Balsamic Vinegar.  

To serve as a salad, place the turkey mixture on a bed of spinach.  Or, if you prefer a turkey salad sandwich, chop the spinach and add to mixture, then serve on leftover dinner rolls or sliced bread

Tablouleh Salad

1 C bulgur wheat or couscous

1 C tomatoes, finely diced

bunch of spring onions

sprig of parsley

sprig of mint

2 Tbsp AoO Lemon Olive Oil

1 Tbsp lemon juice

1 Tbsp Spicy Lemon Tagine Sauce

Make bulgar wheat or couscous according to directions on box. slice very thin the spring onion and tomatoes.  Add to wheat.

Pour a mixture of Lemon Olive Oil , lemon juice and Lemon Tagine Sauce over the salad and add salt according to taste. Then let it rest or infuse for at least three hours, or even the whole day.

Garnish with mint and parsley.

Carrots, Coconut and Curry Salad

1/3 C AoO Olive Oil Mayonaise (recipe in sauces)

1/3 C lite coconut milk

1/2 tsp curry powder

1/4 tsp salt

1/8 tsp ground cayenne pepper

1 pound carrots (shredded)

1/3 C sliced almonds (toasted)

1/3 C golden raisins

2 Tbsp sweetened flaked coconut (toasted)

2Tbsp AoO Coconut Balsamic

Combine AoO Olive Oil Mayo, coconut milk, curry powder, Coconut Balsamic and salt and pepper in large bowl. Add remaining ingredients and toss to coat.

Mediterranian Summer Salad

1 C cucumber cut into 1/2" dice
1 C fresh tomatoes diced or cherry tomatoes cut in half
2 Tbsp fresh chopped dill
2 Tbsp fresh chopped flat leaf parsley,
1/2 C feta cheese
1/2 C pitted olives, coarsely chopped or halved
1/4 C AoO EVOO of your choice
2 Tbsp AoO Champagne Vinegar
1 tsp Rustic Sea Salt

fresh ground pepper to taste

Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.

To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.


Waldorf Salad

3/4 C walnut halves, toasted

4 leaves Boston lettuce, for serving

2 Tbsp AoO Sicilian Lemon Balsamic Vinegar, or more to taste

2 tsp honey

3 Tbsp AoO Roasted Walnut Oil

1/2 C mayonnaise

1/4 C sour cream

Salt & pepper to taste

4 sweet-tart red apples, unpeeled

4 stalks celery, sliced thinly

1 C seedless red grapes, halved

1/2 C AoO Red Apple Balsamic Vinegar

Wash and dry lettuce leaves, then place in a ziplock bag with a piece of paper towel. Chill.

In a large bowl, whisk the Sicilian Lemon Balsamic and honey until well blended. Continuing to whisk, add the Walnut Oil, mayonnaise and sour cream. Season lightly with salt & pepper. Set aside.

Core apples and cut into 1/4 inch dice. Fold into dressing along with celery and grapes. Cover and chill. Meanwhile, reduce the Red Apple Balsamic by half.

When ready to serve salad, add the walnuts and mix. Divide among 4 individual bowls lined with lettuce leaves. Drizzle with the Red Apple balsamic reduction.

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