Tuesday, December 28, 2010

Salad Ideas

Did overindulge a bit in the last week? I know I did. All of the candy, cookies, and other baked goods have me craving some good healthy food. At times like this salad seems like a good idea; but tomatoes that aren't mushy are hard to come by during New England winters. Luckily our recipes page has a large selection of salad recipes. Here are two that I'm thinking of trying this week. Which one looks & sounds better you?

Beet Salad with Balsamic Fig Salad Dressing


  • 1 1/2 pounds fresh beets
  • 3 tablespoons Stonewall Kitchen Olive Oil
  • 1 teaspoon salt
  • 1 large red onion, cut into thin rings
  • Stonewall Kitchen Balsamic Fig Salad Dressing
  • 3 ounces stilton cheese, crumbled
  • 1 head Boston Bib Lettuce, washed and dried
  • toasted walnuts, chopped (optional)


  1. Preheat oven to 400 degrees F.
  2. Wash beets thoroughly, then coat in 3 tablespoons olive oil, sprinkle with salt and wrap each in aluminum foil.
  3. Put aluminum wrapped beets on a baking sheet. Roast until they are fork-tender (approximately 45-60 minutes).
  4. Unwrap beets. When cool enough to handle, remove their skin. Cut into quarters.
  5. Place lettuce on serving dishes. Top with roasted beets, crumbled blue cheese, and toasted walnuts. Drizzle Stonewall Kitchen Balsamic Fig Dress over each salad.

Apple Cranberry Salad with Balsamic Fig Dressing


  • 8 cups gently torn red leaf lettuce
  • 1/3 cup dried cranberries
  • ¾ cup Granny Smith apples, cored and diced
  • 1/3 cup pecans, toasted and chopped
  • ½ cup Stonewall Kitchen Balsamic Fig Dressing
  • 1/3 cup goat cheese, crumbled (optional)


  1. Combine all ingredients, toss and serve immediately.
  2. Hint: Sprinkle a small amount of orange juice over apple slices to prevent browning.
  3. Optional: Marinate 1 ½ pound skinless boneless chicken breasts in ½ cup Stonewall Kitchen Balsamic Fig Salad Dressing 2-4 hours. Grill chicken breasts, cool and slice. Serve chicken over salad greens.

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