Lime, Tomato and
Black Bean Salad
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- 1 cup quinoa (cooked)
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1 tbsp MarDona olive oil
- 1 tbsp agave nectar
- 1/4 cup cilantro (chopped)
- 1 can black beans
- 2 diced tomatoes
- 4 pieces green onion (thinly sliced)
Directions
In a small bowl, whisk together lime zest, lime juice, olive oil, agave nectar, cilantro, salt and pepper.
In a large bowl, stir lime mixture into cooked quinoa until well combined. Add black beans, tomato, green onions and mix well. Serve.
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Panzanella Tuscan
Tomato Bread Salad
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Ingredients:
-4-5 Large vine ripened tomatos, cut into large cubes or wedges
-1/2 loaf of country style Italian bread, crust removed and cubed
-1-1/4 cups thinly sliced red onions
-2 teaspoons minced garlic
-1/4 cup MarDona Balsamic Condimenti Vinegar
-1/2 cup MarDona Regional Extra Virgin Olive Oil
-1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces.
-Sea salt and freshly ground black pepper
Steps:
1. In a large bowl., combine the tomatos, bread, and the onions.
2. In a small bowl, whisk together the garlic, vinegar and oil.
3. Pour the dressing over the bread and let sit for 30 minutes at room temperature.
4. Add the basil and salt and pepper to taste, and toss.
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Beets with Fennel
and Lemon Infused
Olive Oil Salad
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Beets
with Fennel
and Lemon Infused
Olive Oil Salad
INGREDIENTS
6 medium red beets
2 large fennel bulbs
6 tablespoons MarDona Lemon infused extra-virgin olive oil
1/3 cup dry vermouth
1/2 bunch chives, finely chopped
1/2 bunch tarragon, finely chopped
INSTRUCTIONS
Place beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set beets aside to cool.
Trim any green tops off fennel and slice bulbs in half lengthwise. Remove core from each half and slice bulbs lengthwise in 1/4-inch-thick strips.
Return the large pot to the stove, add olive oiland heat over medium heat. Add fennel, season with salt and freshly ground black pepper, and cook, stirring occasionally, until just tender, about 5 minutes.
Add vermouth, mustard and bring to a simmer. Meanwhile, slice peeled beets into 1/4-inch-thick rounds. Add beets to the pot and cook until warmed through, about 5 minutes more. Stir in herbs, taste, and adjust seasoning as desired
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Mixed Greens with Oranges,
Feta and Pecans tossed with a
Orange Balsamic Vinaigrette
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INGREDIENTS
Salad
2 1/2 cups of mixed greens
1/4 cup of strawberries, cleaned, hulled and diced
2 tablespoon of crumbled feta cheese
2 tablespoon of pecan pieces toasted
Dressing
3 tablespoons of MarDona Traditional Balsamic Vinegar
1/4 cup of MarDona Blood Orange Infused Extra Virgin Olive oil
TECHNIQUE
Make dressing by slowly whisking olive oil into balsamic vinegar. Set aside. If you have time macerate strawberries with about 1 tablespoon of the wine you will be drinking. This is optional, but does make them taste great. Toast nuts in a small non-stick skillet over medium high heat for about 2 minutes. Stir often so they do not burn. Place greens in a large bowl and toss with about 3 tablespoons of the dressing until evenly coated. Add tossed greens to a salad bowl and top with strawberries, feta cheese and pecans.
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