Cashew Quinoa w/DIVINO Ginger Balsamic Creme Glaze and . . ..

This isn’t a “recipe” but what I put together. Actually had this salad in Maine and they used a peanut-ginger dressing. It was so delicious I wanted to make it my own with DIVINO products.

Quinoa
Shredded Cabbage – I used purple cabbage . . .looks great.
Julienned Red Bell Pepper
Bermuda Onion – sliced
Cucumber – sliced
Carrot – sliced
Edamame
Snap Peas
Green Onion – sliced
Cilantro
Garnashed with unsalted cashew pieces

The dressing was all DIVINO products . . .
Ginger Organic Creme Glaze
Coconut Balsamic Vinegar
Red Pepper EVOO
Lime EVOO
1 TBSP of PB powder. I wisked this up to taste and it tasted AWESOME!

The 2nd time I made the dressing I used less Coconut Balsamic and more PB powder.

Blood Orange EVOO Shaved Brussel Sprout Salad @JZeats (Instagram)

Blood Orange EVOO Shaved Brussel Sprout Salad

1 cup or about 8-10 shaved brussel sprouts
1 watermelon radish (thinly sliced)
1 lemon (juice)
1 tbs Dijon mustard
2 tbs DIVINO blood orange infused olive oil
2 tbs DIVINO classic olive oil
2 tbs truffle marcona almonds (roughly chopped) – you can find these at Trader Joes or substitute for regular almonds
¼ cup sliced oranges

In a small mixing bowl, whisk Dijon mustard, DIVINO blood orange olive oil, classic olive oil, and lemon juice

-In a medium sized mixing bowl, add brussel sprouts, watermelon radish, and almonds
-Begin mixing in the blood orange vinaigrette
-Mix in oranges

Quinoa Salad (cold) w/White Balsamic Vinegar – Janet, West Chester, PA

A definate one to try!

1 c Quinoa
2 TBSP of Frozen Orange Juice
DIVINO White Balsamic Vinegar
2 Medium size Carrots sliced
2 Stalks of Celery sliced
1 Red Pepper chopped
Pomegrante seeds or Craisins chopped
Sliced Almonds

Cook the quinoa.  And then add in everything except the almonds.  Drizzle with DIVINO White Balsamic Vinegar to taste, toss then chill in frig.  Serve with the sliced almonds on top.  Doesn’t this sound delicious . . . .love quinoa!!

Jicama Infused Crotons – Blood Orange Olive Oil

So . . . I was watching a cooking show and they started talking about Jicama? I asked my girlfriend “what the heck is jicama??”

Well I was at Shady Maple out in Lancaster County one day and there it was. What a weird vegetable and what did that cooking show say to do with it . . none of which I could remember. So I decided to buy one and figure out what to do with it. First I used a potato peeler to take the “skin” off of it. I tasted it . .nice and crunchy but didn’t taste like much but it would be another vegetable to add to my salad.

So I chopped it into squares about the size of a croton and then in a shallow dish I poured in some Blood Orange Olive Oil – just a little bit. The jicama started to soak it up and I rolled them around for an even flavor . .. yum! So I now make my own infused “crotons” for my salad. They’re great . .they’re crunchy and tasty. Use them instead of bread crotons and what a surprise they are the first time you try this. YUM!!