Recipes

Sweet & Tangy Thai Cucumber Salad

½ cup sugar
½ cup hot water
1/8 cup OLIVE MILL Cranberry Pear Balsamic
1/8 cup OLIVE MILL 12 year White Balsamic
1 t. salt
1/8 t. celery seeds
1 large cucumber, peeled & thinly sliced
1 red onion, thinly sliced

Whisk sugar, hot water, vinegar, salt and celery seeds in a medium bowl until sugar is dissolved.  Stir in cucumber and onion.  Refrigerate for at least one hour for the flavors to blend and to mellow out the sharpness of the onion.

Chicken & Romaine Salad

1 ½ cups cubed red potatoes
Dressing:  ¼ cup finely chopped onion
¼ cup Dijon mustard
¼ cup OLIVE MILL White Cranberry Pear Balsamic
2 t. dried tarragon
1 garlic clove, minced
½ t. salt
½ t. pepper
1 cup OLIVE MILL Olive Oil, such as Organic
Salad:  2 pkg. hearts of romaine salad mix (10 oz. each)
4 cups cubed cooked chicken
1 cup chopped celery
Small romaine heart leaves, optional
16 bacon strips, cooked and crumbled

Place potatoes in a small saucepan; add water to cover.  Bring to a boil.  Reduce heat; cook; uncovered 10-15 min until tender.  Drain; cool completely.  In a small bowl; whisk onion, mustard, vinegar and seasonings.  Gradually whisk in oil until blended.  In a large bowl, combine salad mix, chicken, celery and potatoes.  Just before serving, add dressing; toss to coat.  If desired, serve chicken salad on small romaine leaves.  Top with bacon.