Salad Recipes Packed with Flavor

January 2, 2009 12:28:42 PM PST
Making a salad that everyone will enjoy is easy if you use the right ingredients. Oil & Vinegar is a store at the Old Orchard Shopping Center. As the name implies, oil and vinegar are the main products you will find, but Oil & Vinegar also offers a selection of imported olive oils, vinegars, pesto, sauces, honey, dressing, mustard, salt, pepper and exotic herb mixes. Hakan Gokhan from Oil & Vinegar shared some of his recipes. Easy Greek Style Salad

4-6 cups of mixed greens
3 vine ripe tomatoes cut into wedges
1 cup Moorish olives or kalamata olives
1/3 cup crumbled feta
3 tablespoons of Extra Virgin olive oil
1 tablespoon of Cabernet vinegar
Multi Culti seasoning to taste

Put the mixed greens, tomatoes, olives and feta in a salad bowl. Add the Extra Virgin olive oil, cabernet vinegar and multi culti seasoning, toss and serve.

We used a South African olive oil because of its bold olive-flavor paired with a Spanish Cabernet vinegar full of the cabernet grape flavor.

Cranberry Walnut Salad

4-6 cups of mixed greens
5 ounces mild goat cheese, sliced or cubed
¼ cup of chopped walnuts
½ cup of dried cranberries
3 tablespoons of roasted walnut oil
1 ½ tablespoons of cranberry plum vinegar

Put the mixed greens, half of the goat cheese and half the dried cranberries in a salad bowl. Put the walnut oil and cranberry plum vinegar in a dressing shaker, shake well and pour onto the mixed greens and toss. Top the salad with remaining goat cheese, dried cranberries and walnuts.

Simple Romaine Salad

This salad is a twist on a traditional Caesar Salad with all the great flavor and no raw egg or anchovies.

4-6 cups of romaine lettuce
1 cup of croutons
Shaved or grated parmesan


4 tablespoons of extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard
¼ teaspoon of flavors and flowers sea salt

Put the romaine and croutons in a salad bowl. Put all dressing ingredients in a dressing shaker, shake well and pour onto salad and toss. Top the salad with grated or shaved parmesan.

We used a fruity, medium bodied Tuscan extra virgin olive oil to complement the sweetness of the white balsamic and the savory of the parmesan cheese.