- Rinse and drain kidney beans, green beans and wax beans. Transfer to large bowl; add bell pepper, onion and celery.
- In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Season to taste with salt and pepper.
Tip: Make-ahead! This salad can be prepared, covered and refrigerated for up to 5 days.
- In 11- x 7-inch glass or ceramic dish, combine olive oil, wine vinegar, parsley, sugar, garlic, oregano, and salt to taste; mix well using wooden spoon.
- Lay tomatoes over dressing in single layer or just slightly overlapping; cover with plastic wrap and let stand for 2 hours at room temperature, spooning dressing over tomatoes occasionally. Serve with slices of bread.
Tips:
- If you are unable to find beefsteak tomatoes, any large vine-ripened tomato will work well in this recipe.
- If possible, use homemade bread in this recipe to soak up all the delicious tomato juices.
- Go grain and gluten free by omitting the bread and serving on salad greens instead.
Recipe provided by Chef Mary Ann Esposito
Dressing: Whisk together olive oil, apple cider vinegar, orange juice, mustard, honey, garlic, salt and pepper.
Spiralized Salad:
- Using spiralizer, turn beet, carrots and zucchini into long strands, trimming with clean kitchen shears, if needed.
- Toss vegetable strands with dressing. Arrange spinach on large platter; top with vegetables. Garnish with sprouts and pumpkin seeds.
- In large, heavy-bottomed saucepan, heat olive oil over medium heat; sauté onion for about 5 minutes or until starting to brown. Stir in spinach; cover and simmer for 3 minutes.
- Stir in water, rice, tomato paste, pepper and dill. Reduce heat to low; cover and simmer for about 25 minutes or until rice is tender.
Tip: If fresh spinach is not available, substitute one pkg (10 oz) frozen chopped spinach, thawed and drained well.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- First prepare the vinaigrette by whisking together lime juice, olive oil, orange juice, cilantro, cumin and garlic. Reserve 4 tbsp vinaigrette; set aside.
- Brush carrots, onion and corn with olive oil; grill until tender-crisp. Let cool. Dice carrots and onion; remove corn from cob. Toss with beans and remaining vinaigrette. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, stirring occasionally.
- To serve, toss reserved vinaigrette with arugula; mound over bean mixture.
Tip: Vinaigrette can be covered and refrigerated for up to 8 hours; bring to room temperature before continuing with recipe.
Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant
Soy Dressing: Whisk together olive oil, rice wine vinegar, soy sauce, brown sugar, ginger, chili paste, tahini and garlic. Set aside.
Soba Noodle Salad: Cook soba noodles according to package directions, drain. Toss with dressing. Stir in tofu, edamame, cucumber, pepper and green onions. Garnish with sesame seeds.
Light White Wine Vinaigrette: Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.
Brussels Sprouts Salad: In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.
- Heat olive oil in saucepan set over medium heat. Stir in rice; cook for 2 minutes. Add scallions, broth and salt; stir to combine. Bring to boil, then reduce heat and simmer, covered, for 15 minutes or until most of the liquid is absorbed and rice is tender.
- Remove from heat. Let sit for 5 minutes or until remaining broth is absorbed.
Recipe provided by Chef Sharon Sanders
- Preheat oven to 350°F. In large bowl, whisk together olive oil, mustard, salt and pepper. Add carrots, potatoes, celery, sweet potatoes and Brussels sprouts. Toss to coat with olive oil mixture.
- Spread vegetables in single layer on lightly oiled baking sheet. Roast in 350ºF oven for 30 to 45 minutes or until vegetables are tender and slightly browned.
Tip: If vegetables don’t fit on one baking sheet, use two sheets if necessary.
