Salad the Twisted Olive Way!
Select your greens!
Arugula: Tender, dark green leaf. Delicate & fairly peppery
Belgian Endive: Use sparingly in salad; characteristic bitter chicory flavor.
Butter Lettuce: Boston and Bibb; mild tasting.
Iceburg: Perfectly round shape; crispy and crunchy, but high water content, robs lettuce of flavor
Looseleaf: Ruffled leaves are green at the base and magenta toward the top; mild, but not bland.
Radiccio: A type of Chicory; a decent punch of bitterness.
Romaine: Leaves are long and broad at the top; more crunch; essential for Caesar salad.
Spinach: Flat leaf spinach, sold in bundles is usually tender and moist.
Watercress: Small leaves and long, thick stalks; leaves are mildly spicy like arugula.
Oil and Vinegar Dressing Combos!
EVOO Balsamic Vinegar
Twisted Traditional Twisted Aged Balsamic, Glazed Onion Balsamic
Lemon Basil Glazed Onion Balsamic, Pomegranate Balsamic
Basil Strawberry White Balsamic, Raspberry Balsamic
Twisted Garlic Signature White Balsamic, Twisted Aged Balsamic
Tuscan Herb Signature White Balsamic, Twisted Aged Balsamic
Mexican Lime Raspberry Balsamic
Add Extras:
Sliced cherry tomatoes, jicama, avacado, walnuts, pecans, lo mein noodles, sunflower seeds, cucumber, roasted sweet potato, olives, onion
Add Cheese:
Crumbled feta, blue, gorgonzola, white cheddar, parmesam, aged cheddar
Add Protein:
Hard boiled eggs, chick peas, grilled chicken, steak, or shrimp
To Create Dressing:
Mix 1-part EVOO with 1-part Balsamic Vinegar; adjust by increasing the EVOO or Balsamic vinegar to taste.
Salt/Pepper and/or Herbs to taste. I add a little Red Wine Vinegar if the dressing is too sweet, or a little Dijon mustard!
Toss and enjoy!!