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Japanese Ginger Salad Dressing
1 cup Old World Olive Co. Roasted Sesame Olive Oil
¼ cup Old World Olive Co. White Honey Ginger Balsamic
¼ cup soy sauce
1 lemon, juiced to taste
3 cloves garlic
Freshly ground black pepper to taste (optional)
In a small bowl, whisk together the balsamic, soy sauce, lemon juice, garlic and pepper to taste (optional). Once combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour and enjoy!
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Honey Ginger Lime Thai Salad
Salad:
2 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
½ cup thinly sliced green onions
½ cup roughly chopped fresh mint, cilantro or basil leaves
¼ cup chopped peanuts
Dressing:
2 tsp. minced garlic
1 tsp. hot sauce of your choice
3 Tbsp. OWOC White Honey Ginger Balsamic Vinegar
1-2 Tbsp. soy sauce
2 Tbsp. tahini or almond butter
2 Tbsp. OWOC Persian Lime EVOO
2 Tbsp. OWOC Roasted Sesame Oil
Mix salad ingredients in a large bowl.
Mix dressing ingredients in a bowl and whisk in the oils. Pour over salad and serve.
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Asian Orzo Salad
½ lb. broccoli florets
1 (8 oz.) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
2 cups grilled chicken, diced
3 scallions, finely chopped
1 medium red bell pepper, diced
Dressing:
1/3 cup OWOC White Honey Ginger Balsamic Vinegar
2 tsp. soy sauce
2 tsp. honey
1/3 cup OWOC Regional EVOO, your choice
4 Tbsp. OWOC Roasted Sesame Oil
Steam broccoli until slightly crisp. Plunge in ice water and drain well. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions and red bell pepper.
Place all dressing ingredients in a blender and blend until emulsified. Pour dressing over orzo mixture, tossing gently to coat. Cover and chill until ready to serve.
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