Salads

Asian Sesame Salad

1 lb Asian Noodles (can also use regular spaghetti noodles)
2 tablespoons The Enchanted Olive Toasted Sesame Oil
2 tablespoons The Enchanted Olive Honey Ginger in White Balsamic Vinegar
2 tablespoons The Enchanted Olive Champagne Vinegar
3 tablespoons Soy Sauce (I used coconut aminos)
1/2 cup Scallions, finely chopped
2 Tangerines, peeled
1 Carrot, thinly sliced
1 Red Bell Pepper, thinly
3 tablespoons Cilantro
1/4 cup Peanuts, crushed
1 teaspoon Chili Paste

Prepare noodles as described on packaging. Rinse under cold water and place in refrigerator to cool. Combine Toasted Sesame Oil, Honey Ginger White in Balsamic, Chili Paste, Soy sauce, Prosecco White Wine Vinegar. Whisk together to make a creamy sauce. Fold sauce into noodles and top with Cilantro, Carrots, Scallions, Red Bell Pepper, Tangerines, Peanuts.

Pasta Salad

1 (12 ounce) package penne pasta (Can use any pasta or Gluten Free Pasta)
1/2 red bell peppers, chopped
1/2 pint grape tomatoes
1 can of sliced black olives
1/4 cup The Enchanted Olive Tuscan Herbs Olive Oil
1 tablespoon The Enchanted Olive Greek Seasoning
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon garlic
1/3 cup chopped basil leaves
1/3 cup chopped parsley
3 tablespoons The Enchanted Olive Greek Seasoning Balsamic Vinegar
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain. Toss bell pepper, tomatoes, sliced olives, olive oil, balsamic vinegar, salt, pepper, and Greek Seasoning. Mix cooked pasta, basil and parmesan cheese and toss with other ingredients. Serve immediately or chill and serve later.

Spinach and Orzo Salad

1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
½ pound crumbled feta cheese
½ red onion, finely chopped
¾ cup pine nuts
½ teaspoon dried basil
¼ teaspoon ground The Enchanted Olive 4 Pepper Mix Peppercorns
½ cup The Enchanted Olive White Balsamic Vinegar
¼ cup The Enchanted Olive Basil Lemongrass Olive Oil

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Tomato Basil and Feta Salad

1 Small Cucumber - quartered lengthwise and chopped
6 Roma Tomatoes, diced
3 Green Onions, chopped
3 Tablespoons The Enchanted Olive Italian Herb with Garlic EVOO
2 Tablespoons The Enchanted Olive 25 Star Balsamic Vinegar
3 Tablespoons Crumbled Feta Cheese 
Sea Salt and freshly Ground Pepper to taste

In a large bowl, toss together the tomatoes, cucumbers, green onions and Italian Herb with Garlic EVOO. Marinate for about 2 hours in the refrigerator.
After 2 hours, toss in the feta cheese and balsamic vinegar. Season with salt and pepper to taste. Let stand for about 30 minutes and serve.

Peach Spinach Chicken Salad

2 Skinless, Boneless Chicken Breasts
1/2 cup The Enchanted Olive Peach in White Balsamic Vinegar
1/4 Cup The Enchanted Olive Arbosana EVOO
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
3 Cups Baby Spinach
1/2 Wedge of Red Onion, thinly sliced
1/2 Cup Raspberries
2 White Peaches
1/4 Cup Toasted Almonds with skin
2 Tablespoons The Enchanted Olive Peach in White Balsamic Vinegar
6 Tablespoons The Enchanted Olive Arbosana EVOO

Preheat oven to 375 degrees. In a bowl, whisk together the 1/2 cup Peach Melba Balsamic, 1/2 cup Arbosana EVOO, salt and pepper. Place chicken inside a sealed bag and marinate for 1 hour. Line a baking sheet with foil and spray with nonstick spray. After 1 hour, drain marinade and place chicken on the foil lined pan. Bake for 20 minutes. Brush with marinade and bake for another 20 minutes or until the juices run clear. Bring a small pot to boil. Make a small cross incision at the bottom of the peaches (This is called scoring which helps in peeling the skin away from the peach). Also, get a small bowl of ice water and set aside. Immerse the peaches in the boiling water for 2 minutes. Remove the peaches and immerse them in ice water. Once cool to the touch, remove the skin. Cut peaches in half to remove the pit and slice into wedges. Place greens in a bowl and layer with sliced chicken, onions, raspberries and almonds. Mix together remaining Peach in White Balsamic vinegar and Arbosana EVOO along with a generous pinch of salt and pepper until well emulsified. Drizzle over salad and serve. 

3 Bean Salad with Parsley Dressing

For the Salad
2 (15 ounce) can chickpeas, drained and rinsed
1 (12-15 ounces) can Lentils
1 (12-15 ounces) Black Beans
1 ½ cups cucumbers, diced and seeded
1 cup radishes, diced or 1 cup plum tomatoes, finely diced

For the Dressing 
¼ cup The Enchanted Olive Italian Herb with Garlic Olive Oil 
¼ cup fresh lemon juice
¼ cup parsley
¼ cup dill weed
3-4 Tablespoons plain low-fat yogurt (can also use sour cream)
1 teaspoon lemon zest, grated and packed (can also use lemon granules)
1 teaspoon salt
1 pinch cayenne (optional)

In a food processor or blender (you can also use a hand mixer), blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and cayenne (if using). In a large serving bowl, combine the chickpeas, lentils, black beans, cucumbers radishes and tomatoes. Add the dressing and toss to coat. Let the salad sit for 5 minutes before serving.