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  • All Year
  • 20 min
  • Serves 6

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Pomegranate Quince Balsamic Vinegar

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Herbes de Provence Olive Oil

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Saratoga Market Salad

After a visit to Saratoga Market in late September, early October, where you can find all of these wonderful fresh vegetables, return home to make a beautiful lunch or side dish!

Ingredients

  • 1 cabbage, dark leaves removed (save for soup!), center light leaves cut into thin strips
  • 5 French Breakfast Radishes, cut into thin rounds
  • 2 stalks of celery, cut into fine strips, leaves cut into julienne strips
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1 apple of your choice, cut into a small dice
  • 3 T Pomegranate Quince White Balsamic
  • 4 T Herbs de Provence Olive Oil
  • Sicilian Sea Salt, to taste
  • 4 T goat's milk feta cheese

Directions

  • 1. Add all of the vegetables, seeds and apple into a bowl.
  • 2. Prepare the vinaigrette in a separate bowl: whisk the vinegar and salt together until the salt is dissolved. Drizzle in the extra virgin olive oil.
  • 3. Pour the vinaigrette over the salad ingredients and toss. Plate in a large bowl and finish with crumbled feta.

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Saratoga Market Salad

  • All Year
  • 20 min
  • Serves 6

After a visit to Saratoga Market in late September, early October, where you can find all of these wonderful fresh vegetables, return home to make a beautiful lunch or side dish!

Ingredients

  • 1 cabbage, dark leaves removed (save for soup!), center light leaves cut into thin strips
  • 5 French Breakfast Radishes, cut into thin rounds
  • 2 stalks of celery, cut into fine strips, leaves cut into julienne strips
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1 apple of your choice, cut into a small dice
  • 3 T Pomegranate Quince White Balsamic
  • 4 T Herbs de Provence Olive Oil
  • Sicilian Sea Salt, to taste
  • 4 T goat's milk feta cheese

Directions

  • 1. Add all of the vegetables, seeds and apple into a bowl.
  • 2. Prepare the vinaigrette in a separate bowl: whisk the vinegar and salt together until the salt is dissolved. Drizzle in the extra virgin olive oil.
  • 3. Pour the vinaigrette over the salad ingredients and toss. Plate in a large bowl and finish with crumbled feta.