Southwestern Salad with Cilantro – Lime Vinaigrette

Monday, May 3rd, 2021
Southwestern Salad with Lime Vinaigrette
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Ingredients
Salad
  • 2 c Mixed baby greens
  • 1 radish sliced
  • 1/2 c Red bell pepper
  • 1/2 Avocado cubed
  • 1/2 c Cherry Tomatoes halved
  • 1/4 c cilantro, fresh
  • 1/2 15 oz Black Beans rinsed and drained
  • 1 Tbsp Garlic-Butter Olive Oil
  • 1/2 c Corn
Garnishes
  • Salsa
  • Sour Cream
  • Mexican Cheese Blend
  • pepitas
  • Crunchy tortilla strips
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Instructions
  1. Sautee the corn in the garlic butter olive oil. Let cool. Layer the salad ingredients. Whisk together vinaigrette ingredients. Toss greens and top with garnish.
Recipe Notes

Kick up the heat on this salad by adding candied jalapenos, or using a spicy olive oil instead of a citrus.  Additionally, Pineapple, Mango and Peach balsamic vinegar are all GREAT in this dish!  Play with the flavors to find your twist!

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Ginger Kissed Pasta Bowl

Tuesday, April 27th, 2021
Ginger Kissed Pasta Bowl
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Ginger Kissed Pasta Bowl
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Ingredients
Dressing
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Instructions
  1. Blend dressing ingredients and allow them to meld while preparing the salad. Cook pasta according to package directions. Drain. Reserving 1 c of the pasta water. In skillet, heat oil. Add onion; add ginger and garlic. Add vegetables until cooked to crisp-tender (4-6 minutes). Add chicken, heat through. Toss pasta and vegetable mixture with dressing. Add a little pasta water if necessary. Sprinkle with onions.
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Taco Salad

Monday, April 26th, 2021
Taco Salad
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Taco Salad
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Ingredients
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Instructions
  1. In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
  2. Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes

TWISTS:  Harissa, Green Chile or Garlic Oils,  Brazilian Blend or Spanish Blend,

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Potato Salad

Tuesday, April 28th, 2020
Potato Salad
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Potato Salad
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Ingredients
  • 3 lbs potatoes
  • 6 Eggs hard boiled, (reserve some for garnish)
  • 1 medium Onion finely chopped
  • 1 stalk Celery finely chopped
  • 1/2 c mayonnaise
  • 1/2 c evaporated milk
  • 3 Tbsp Lemon Balsamic
  • 2 Tbsp Seed Mustard
  • 1/4 c Sugar or to taste
  • 1/4 tsp ground pepper
  • Smoked paprika
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Instructions
  1. Cook potatoes in boiling, salted water with a teaspoon of vinegar, until tender. Drain and cool. Peel potatoes, cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes. Add onion.
  2. In a small bowl, mash yolks, stir in mayonnaise, milk, vinegar, mustard, sugar and seasoning. Pour over potatoes; toss. Adjust seasoning, if necessary. Garnish with egg slices and paprika. Chill until serving.
Recipe Notes

Twist:  Cranberry Pear, Pomegranate Quince, Jalapeno, or White Balsamic Vinegar

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Asian Chicken Pasta

Tuesday, April 28th, 2020
Asian Chicken Pasta
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Asian Chicken Pasta
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Ingredients
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Instructions
  1. Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
  2. Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.
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Brazilian Summer Salad

Friday, June 30th, 2017
Brazilian Summer Salad
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Brazilian Summer Salad
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Ingredients
Dressing
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Instructions
  1. In a big bowl add fresh spinach, the berries, feta cheese, fresh peach and the toasted almonds. Pour the dressing in it and enjoy it.
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Chickpea Cucumber Avocado Salad

Tuesday, June 27th, 2017
Chickpea Cucumber Avocado Salad
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Chickpea Cucumber Avocado Salad
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Ingredients
Salad
  • 1 Avocado peeled, pitted and chopped
  • 2 Tbsp Fresh Lemon
  • 2 15 oz chickpeas drained
  • 1/4 c red onion minced
  • 2-3 c grape tomatoes halved
  • 2 cucumber(s) peeled and cut into bite size
  • 1-2 bell peppers chopped
  • 1/2 c cefresh parsley
Dressing
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Instructions
  1. Prep avocado, tomatoes, cucumbers and peppers. Cut lemon in half and squeeze its juice onto the avocado. Combine salad ingredients, salt and add parsley; toss. Whisk together the dressing ingredients. Pour over salad and toss to coat. Serve Chilled. Salad will keep covered 4-5 days in refrigerator (minus the avocado)
Recipe Notes

Ingredients available at the Olive Twist:  Hojiblanca or other CHOICE olive oil, Pinot Noir Red Wine Vinegar, Ground cumin, Himalayan Salt and Ground Cumin.  Mango balsamic vinegar would be an excellent swap for the pinot noir.

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Fresh Green Salad

Wednesday, May 3rd, 2017
Fresh Green Salad
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Fresh Green Salad
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Ingredients
  • 6 c Salad Greens of choice
  • 1 small Onion sliced as rings
  • 2 red radish thinly sliced
  • 1 Carrot cleaned and slivered
  • 1/2 c Extra-Virgin Olive Oil EVOO Hoji, arbosana, Picual
  • 4 Tbsp Apricot Balsamic
  • 1 tsp Seed Mustard
  • Himalayan Salt to taste
  • Black pepper to taste
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Instructions
  1. Place ringed onions in a small bowl and pour the Apricot Balsamic Vinegar and allow to sit 5- 10 minutes. Whisk mustard, and salt into vinegar. Slowly drizzle olive oil and briskly whisk and constantly to create a semi-emulsion. Adjust seasoning. Plate salad greens, and other vegetables. drizzle with vinaigrette.
Recipe Notes

TWIST:  add a citrus oil or balsamic vinegar, or sweeten up the dish with a dark balsamic vinegar.  For flavor depth try adding an Olive Twist signature blend -- French, English or Honey of a Rub

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Caprese Salad aka Tomato & Mozzarella Salad

Wednesday, May 3rd, 2017

This salad can be as simplistic or artistic as you like.  A nice appetizer, lite lunch or dinner, it can serve a perfect spring and summer time dish.

Caprese Salad aka Tomato & Mozzarella Salad
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Caprese Salad aka Tomato & Mozzarella Salad
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Ingredients
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Instructions
  1. Plate arugula, and then arrange cheese and tomatoes in alternating pattern, top with basil leaves and oregano. Drizzle with Olive Oil and Balsamic Glaze
  2. Any of our fun flavored balsamic vinegar can be thickened into a glaze. Take 1 c of choice balsamic vinegar and place in a small pot, apply heat low and slow on the stove top, until product reduces by 1/2.
Recipe Notes

Twist:  Tuscan, Garlic, Milanese Gremolata, or any citrus olive oils. Traditional, raspberry, red apple, juniper berry, cranberry pear, or pomegranate quince balsamic vinegar.

To change up the seasoning, try our The Olive Twist Bread Dipping Blend, French blend, Parisian Blend

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Orange Fennel Salad

Tuesday, May 2nd, 2017
Orange Fennel Salad
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Orange Fennel Salad
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Ingredients
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Instructions
  1. Plate fennel, onion and orange slices. Blend balsamic and oils and season to taste. Drizzle plated items.
Recipe Notes

Twist:  Cranberry Pear Balsamic Vinegar, Lemon Balsamic Vinegar, Garlic Olive Oil, Lemon Olive Oil, Switch the fennel seed for Thyme or basil, or chives (try our Parisian Blend!) and consider adding a dollop of Local Honey

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