A lovely crispy, nutty and cheesy salad that will catch your taste buds by surprise! It features our Herbes de Provence Olive Oil and Pomegranate Quince White Balsamic for the perfect combination of savoury and sweet. We used red leaf lettuce but any greens will do and you can substitute goat cheese or feta if you’re not a fan of blue cheese. Great on it’s own, or a side to chicken or pork!

Quinoa makes for a great gluten free tabouleh but what really makes this recipe pop is its healthy and delicious dressing. Nothing says easy and fast like our Milanese Gremolata Olive Oil! It is already infused with parsley, lemon, garlic and mint so the work is basically already done for you! Then comes our Suyo Cucumber White Balsamicthe perfect zesty compliment to this versatile mediterranean salad! Serve as a light lunch or to compliment shwarrma, falafel, fish and more!

 

Peppery Apple & Candied Pecan Salad w/ Cinnamon Pear Balsamic

Ingredients

4 cups arugula 

4 cups baby spinach 

1 apple, sliced thin (I like ambrosia)

1 cup candied pecans or walnuts (see below)

3/4 cup crumbled feta (or 1/2 cup crumbled blue cheese)

1/4 cup thinly sliced red onion

Dressing

2 tbsp NOOC Cinnamon Pear Dark Balsamic (or Vermont Maple works too!)

2 tbsp NOOC Madagascar Black Pepper Olive Oil

1 tsp dijon mustard

Salt & Pepper to taste

Shake dressing in a small jar and toss with salad ingredients!

Candied Nuts

1 cup unsalted raw nuts

3 tbsp white or raw sugar

2 tbsp water

In a nonstick frying pan on med high heat, dissolve sugar in water .  Add nuts and toss to evenly coat.  Once water has evaporated, turn down heat to medium low and stir constantly until nuts are browning and caramelized.  *do not leave unattended as they will burn easily!

A fresh, light Thai-tasting meal featuring Nelson Olive Oil Co Japanese Toasted Sesame Oil and Honey Ginger White Balsamic.  Click the link to access the chicken/tofu recipe and remember the ground hot chilies are ALWAYS optional!  Keeps for about 3 days in the fridge.

This super fresh tasting salad is truly in a league of it’s own. It features Nelson Olive Oil Co. Baklouti Green Chile Fused Olive Oil & Pineapple White Balsamic, the perfect balance of sweet and spicy! Add cooked chicken or a hard boiled egg for some extra protein and make it a light meal, or serve on it’s own as a side dish. Mexican cheeses such as queso fresco can be found at Ferraro’s in Trail but you can also substitute feta cheese in this recipe.

 

The dressing:

1 tbsp NOOC Blood Orange Fused Olive Oil

1 tbsp NOOC Japanese Toasted Sesame Oil

2 tbsp NOOC Mild EVOO (I used Arbequina),

1 tbsp soy sauce or tamari

3 tbsp NOOC Honey Ginger White Balsamic

Black pepper to taste.

The salad:

1/2 arugula & 1/2 baby spinach

Avocado, cubed

Fresh mandarin orange slices 

Thinly sliced red onion

Toasted or candied slivered almonds

Toasted sesame seeds

Cucumber, diced (optional)

Toss and serve!

 

Ingredients  

1 part NOOC Blood Orange Olive Oil

1 Part NOOC Pomegranate Quince White Balsamic

Salt & Pepper to taste

Directions

Blend and serve on your favourite green or grainy salad!

 

We LOVE this summery salad!  Peach season is short and sweet so make the most of it!

Ingredients

1-2 ripe peaches, each peach cut in 8 wedges and removed from the stone

½ c nuts of your choice, preferably in smaller pieces than “whole”

¼ c feta cheese, crumbled (you can also use blue cheese)

1 green onion, finely sliced

Fresh greens (or spinach) and/or arugula (about 1 handful per person)

¼ c + 1 tsp NOOC Herbes de Provence Olive Oil

¼ c NOOC Peach White Balsamic Vinegar

¼ tsp Dijon Mustard

Salt & fresh ground pepper to taste

 

Directions

Heat BBQ on High until HOT

Toss peach wedges in 1 tsp of Herbes de Provence Olive Oil & grill them on each side for 2-3 minutes, remove from heat and spread on a plate to cool

Blend the remaining Herbes de Provence Olive Oil, Peach Balsamic, Dijon, S&P for the dressing

 

For the candied nuts…

 

1 c nuts of your choice (I prefer smaller-than-whole pieces, slivered almonds are my favourite!)

3 T sugar (I use raw but white or brown are also fine)

2 T water

 Put water, sugar and nuts in a large frying pan and combine over MED-HIGH heat.  Stir CONSTANTLY scraping the bottom of the pan with a flat wooden spatula (essential!).  When all the water has evaporated, turn the heat down to MEDIUM and continue the scraping and stirring.  NOW, this is where the magic will (or won’t!) happen.  You’ll notice that there will be a dry, white coating on the pan, don’t stop here!  Keep on doing what you’re doing and you’ll notice it will start to form a syrupy consistency.  Keep going until all the white is gone and the nuts are lightly coated slightly darkened.  They’re done!  Dump them immediately on to a cool baking sheet in a single layer to cool. Loosen with your hands while sprinkling on your salad.  Store the rest in an airtight container for later. 

 

 

 

This is a way healthier way to "candy" your nuts and seeds.  There are so many oil and vinegar combinations I can't narrow it down to one!  You can really use whatever you fancy, it will work the same.  BUT, a couple of my favourites combos are Harissa & Mango or Olive Wood Smoked & Vermont Maple

Ingredients

Directions