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Springtime Salad Recipes

Grilled Asparagus Salad

Vinaigrette Ingredients:

3 tbsp Single Estate EVOO

3 tbsp Garlic Olive Oil

2 tbsp Balsamic IGP Modena

2 tbsp Honey



Salad Ingredients:

1 lb Asparagus

1 tbsp Lemon Olive Oil

1 (10oz) package of Mixed Greens

1/2 cup chopped Almonds

Block of Parmesan

Salt and Pepper to Taste


To make the grilled asparagus, preheat a grill to 350° to 400°F. Remove the woody ends of the asparagus. Handtoss the asparagus in the Lemon Olive Oil and then season with salt and pepper. Place the asparagus on the grill and cook for 6 to 10 minutes with the lid closed. Make sure to roll the asparagus to have even grillmarks. Set aside to let cool slightly.

Mix the vinaigrette ingredients until emulsified. Assemble the salad by first placing the mixed greens into a large bowl. Top with the grilled asparagus and chopped almonds. Drizzle the dressing over the salad and garnish with freshly grated parmesan.

Fruity Green Salad

Vinaigrette Ingredients:

6 tbsp Blood Orange Grapeseed Oil

2 tbsp White Balsamic Vinegar

2 tbsp Honey

1/2 tbsp Poppy Seeds

Salad Ingredients:

1 (10oz) package of Spinach

1 cup sliced Strawberries

1 cup Mandarin Oranges (fresh or canned)



Mix all vinaigrette ingredients together until well blended and the mixture is emulsified. To assemble the salad, top the spiach with the fresh strawberries and orange segments. Then drizzle with the vinaigrette. Make sure to serve immediately to prevent the greens from wilting.

Couscous Salad


1/4 cup Couscous

10 Cherry Tomatoes

10 Kalamata Olives

2 tbsp Parsley

3 tbsp Single Estate EVOO


2 tbsp Peperoncini Olive Oil

2 tbsp Pomegranate Vinegar

1.5 cups Cauliflower

2 tbsp Olive & Fig Delicacy



Pre-heat the oven to 400°F and wash all the fresh ingredients. Separate the cauliflower into florets, then mix with two tablespoons of EVOO. Distribute the cauliflower on a parchment paper covered baking sheet. On a separate baking tray, add the cherry tomatoes. Roast the cauliflower and tomatoes for 20 minutes each. Cook the couscous according to the instructions on the pack and mince the parsley. Pit the olives and then halve them.

Mix 1 tablespoon of EVOO with 2 tablespoons of Peperoncini Olive Oil and 2 tablespoons of Pomegranate Vinegar. Toss all of the ingredients together and enjoy!

Check out this nifty trick below to take your salad on the go. 

Garden Herb Egg Salad


3 hard boiled Eggs

1/2 stalk of Celery, diced

1 tbsp Mayonnaise

2 tsp Garlic Mustard


2 tsp Garden Herb Vinegar

Salt & Pepper to taste

Paprika for garnish



Boil the eggs and peel off the shells when done. Roughly chop the eggs and put into a medium sized bowl. Mix in the celery, mayonnaise, Garlic Mustard, Garden Herb Vinegar, salt and pepper. Stir and taste and add more salt of pepper if needed. Garnshi with paprika. Serve over toasted bread, croisssants, or a soft roll.

Salmon Niçoise Salad

Vinaigrette Ingredients:

3/4 cup Owner's Blend EVOO

1/3 cup Marc de Champagne Vinegar

1 tsp Dill Lemon Mustard






Salad Ingredients:

2 Salmon Fillets (8 oz each)

4 hard boiled Eggs, quartered

5 oz Swiss Chard, chopped

3 small ripe Tomatoes, sliced

1 small Red Onion, sliced

1/2 lb Green Beans

1/4 cup Provençal Olives

Salt & Pepper


Marinate the salmon in EVOO for an hour. Heat a large skillet on medium-high heat or place on a hot grill. Cook 2 to 3 minutes on each side until cooked through.

Bring a pot of water to a boil. At the same time, cook the eggs for 10 minutes and the green beans for 6 to 8 minutes. Rinse both with cold water to stop the cooking. Meanwhile, slice the tomatoes and red onion.

Arrange the swiss chard and top with salmon, eggs, tomatoes, red onion, green beans, and olives. Season with salt and pepper. Mix the ingredients for the vinaigrette and add on top.