Balsamic Broccoli Salad

This is a delicious raw salad! If you want to make it meatless, simply substitute dried cranberries for the bacon, or leave the bacon out.


  • 2 Heads of fresh Broccoli
  • ¾ cup Golden Raisins
  • 1 package (1/2 pound) quality Bacon (sliced into bite size pieces and fried. Or, you can also use pre-cooked bacon pieces/bits such as Hormel)
  • ½ red onion – diced
  • ¾ cup Slivered Almonds – unsalted
  • ¾ cup Mayo (homemade is best)
  • 6 tbls of Fresh Harvest Traditional 18 yo Balsamic
  • 1 tsp sugar



1)       Wash and dry Broccoli. Carefully cut the broccoli into very small florets. You should end up with attractive small, bite size pieces.

2)       Add Broccoli, Bacon, Raisins, Onion and ½ cup of the Almonds to a bowl and mix well.

3)       In a separate bowl mix together the Mayo, Fresh Harvest Balsamic and Sugar until well blended.  If it needs more Balsamic, add it now.

4)       Pour Balsamic Mayo mixture over the Broccoli mixture and gently toss until well mixed.

5)       Add the remaining Almonds to the top as garnish.

6)       Serve immediately or chill for later. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Ultimate Brussels Salad

Brussels sprout salad with craisens and pistachios

Fix this amazing salad for your guests and don’t tell them it’s Brussels sprouts – they’ll love it and will be guessing why it tastes so wonderful. This blend offers sweet, dried cranberries and salty Pistachios and more. It’s a hit! 

For the dressing:

For the salad:

  • 1 lb. (16 oz.) fresh Brussels Sprouts
  • ½ cup dried cranberries
  • ½ cup chopped Pistachios
  • ¾ cup freshly grated Parmesan or Romano cheese, plus some shaved slices for garnish
(Check out the Tea and Spice Exchange in Bentonville, AR for some amazing herbs and spices. Their Sumac is terrific too. And they ship from their site.)

Directions: In a medium bowl whisk together Fresh Harvest EVOO and Premium White balsamic, salt, mustard, shallot, sumac and fresh lemon juice until well blended. Allow to sit covered in refrigerator for around 30 minutes.

Optional: If you have a small blender or bullet, blend these ingredients well – makes for a better dressing! Then let chill in the fridge while you make the salad.

Wash the Brussels Spouts. The big SECRET here is to let them hydrate for at least 20 minutes in a bowl of cold water. Let them soak while the dressing is chilling. Dry and cut. Hold the stem ends and cut them crosswise into thin slices. Place them into a large bowl. Toss the sliced Brussels with the chilled vinaigrette. Then toss in the dried cranberries, chopped Pistachios and cheese.

This is a super healthy, raw salad that can be a meal. Hydrating the sprouts removes bitterness. Awesome! Keeps 3-4 days in fridge. 


Fresh Harvest Premium Olive Oil and Balsamic

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti Miso Dressing

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti Miso Dressing

If you can get really good quality Ahi Tuna, then try this recipe!

Ahi Tuna Marinade


  • 6 cups organic mixed spring greens
  • 1 medium English cucumber cut into 1′” dice
  • 1 large avocado


Spicy Baklouti Miso Dressing


For serving

  • 4 cups cooked quinoa cooled to room temperature
  • Pickled ginger (optional)
  • 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish (optional)



Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature. Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.

Serves up to 4 people as a light meal or 6 as a small salad.

Fresh Harvest Premium Olive Oil and Balsamic

Brussels Sprout Salad with Sumac Vinaigrette

Brussel Spout SaladBy Sheila Reese


  • 1 lb. Sliced Brussels sprouts
  • ¼ cup coarsely chopped pistachios
  • ¼ cup Dried cranberries
  • ¼ cup Freshly Grated Parmesan


  • 2 teaspoons coarse, ground Dijon mustard
  • ¼ cup Fresh Harvest Champagne Wine Vinegar
  • ¼ cup Fresh Harvest Sicilian Lemon Balsamic Vinegar
  • ½ teaspoon Kosher Salt or Fleur de Sel
  • 1 Tablespoon Minced Shallots
  • 2 teaspoons Sumac
  • ½ cup Fresh Harvest Extra Premium Olive Oil


In a bowl, whisk together brown mustard, Fresh Harvest Champagne Wine Vinegar, Fresh Harvest Sicilian Lemon White Balsamic Vinegar, salt, shallots, and sumac. Whisk in olive oil. Store covered in refrigerator for at least 30 minutes.  (All dressing may not be necessary).

Wash Brussels sprouts thoroughly. Holding in a bowl of cool tap water, 10-15 minutes helps hydrate.  Using sharp knife, hold stem end and cut cross wise into slices.  Toss sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated Parmesan.  Any leftovers can be refrigerated and stored in a covered container. 

Born to Cook Inspired


Bulgur Salad (with Mediterranean Vegetables & Lemony-Dill Vinaigrette)

Bulgur Salad  with Mediterranean Vegetables & Lemony-Dill Vinaigrette

By Rachel Bradley


  • 2 cups Bulgur
  • 1/2 cup Fresh Harvest Dill Olive Oil
  • 1/4 cup Fresh Harvest A-Premium White Balsamic
  • Juice and zest of one large lemon
  • 1 cup cherry tomatoes, halved
  • 1 can or cup of garbanzo beans, drained
  • 1 large English cucumber finely diced
  • 1 red or yellow bell pepper finely diced
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 1/2 red onion finely minced
  • 1 clove garlic finely minced
  • 1 teaspoon ground cumin
  • 1/2 cup crumbled feta (optional)
  • sea salt and pepper to taste


Soak the Bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes.  Drain and rinse with cold water until completely cooled and drained.  Fluff and set aside.

Combine all the other ingredients (except the feta) and mix well.

Marinate these ingredients for up to an hour in the refrigerator.

In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Add salt/pepper to taste and serve.

Serves 4 as a main course or 6 as a side

Mango Salsa with Jalapeño Balsamic

Mango Salsa with Jalapeño Balsamic

By Troy Johnson

This is a super easy recipe. Fun to make. Fun to eat! And you can add or replace different ingredients to make seasonal variations.


  • 1 ripe Mango (peeled, pitted & diced into small cubes)
  • 1 med Jalapeño Pepper (de-seeded and finely chopped)
  • 1 small cucumber (diced into small cubes)
  • 1 small Red Bell Pepper (de-seeded and finely chopped)
  • 4-5 Tbsps. Fresh Cilantro (finely chopped)
  • 4-5 Green Onions (chopped finely)
  • 4 Tbsps. Fresh Harvest Jalapeño Balsamic

Mix together all ingredients and toss with Jalapeño Balsamic.  Serve immediately. Keeps well for several days in fridge.


Insalata Caprese (Tomato Mozzarella Salad)


The classic Italian salad with the quintessential Italian vinaigrette.
This one is a winner! If you want a show stopper Caprese, this is it.


  • 4 large fresh tomatoes (or 12-14 cherry tomatoes)
  • 3 tablespoons Fresh Harvest Mild/Medium Extra virgin olive oil  (You can also substitute one of our infused oils, such as Tuscan Herb, etc)
  • Dash of Salt and fresh ground pepper
  • 3 tablespoons of Fresh Harvest Traditional Balsamic vinegar (or a flavored Balsamic as well)
  • 14 leaves of Fresh Basil (sliced)
  • 1 package of Fresh mozzarella cheese; packed in water


  1. Slice tomatoes. Arrange around perimeter of plate.
  2. Slice mozzarella into silver dollars and place on each tomato, or half moon slices and place between tomatoes. Top with a sprig of basil.
  3.  Mix olive oil and balsamic vinegar in a cruet or with a whisk in a measuring cup. Pour over tomatoes.  Add salt and pepper to taste.