Salad Dressing Recipes, Aged Balsamic & Fig Salad Dressing Recipes

Mixed Salad with Thanksgiving Turkey, Local Cheddar Cheese, Eastern Shore Spiced Almonds, Dried Cranberries and Salter's Aged Balsamic and Fig Dressing

4 Portions

Ingredients

8 Slices Roasted turkey Breast
1 Bag of Mesculin Greens
¼ Cup Dried Cranberries
¼ Cup Eastern Shore Spiced Almonds crushed
4oz Goat Cheese
1 Granny Smith Apple
1 Onion
4oz AP Flour
2 teasp Paprika
8oz Salter's Aged Balsamic & Fig Salad Dressing
Salt and Pepper to taste.

Method of Preparation

1 Mix the salad greens with the Aged Balsamic and Fig dressing and sprinkle over the crushed almonds the dried cranberries, sliced granny smith apple and goat Cheese. Roll the thin slices of Thanksgiving turkey arrange on the salad and garnish with frizzled onions.
(Peel and cut 1 onion in half, slice thinly and mix with flour and paprika. Deep fry at 375F until golden and crispy. Sprinkle over the salad.)

NB This recipe is a great appetizer or Entrée before and after Thanks giving. The goat cheese may be substituted for the cheddar cheese if desired.

Happy Cooking and Happy Holidays.

		Mixed Salad with Thanksgiving Turkey, Local Cheddar Cheese, Eastern Shore Spiced Almonds, Dried Cranberries and Salter's Aged Balsamic and Fig Dressing 4 Portions Ingredients 8 Slices Roasted turkey Breast 1 Bag of Mesculin Greens ¼ Cup Dried Cranberries ¼ Cup Eastern Shore Spiced Almonds crushed 4oz Goat Cheese 1 Granny Smith Apple 1 Onion 4oz AP Flour 2 teasp Paprika 8oz Salter's Aged Balsamic & Fig Salad Dressing Salt and Pepper to taste. Method of Preparation 1 Mix the salad greens with the Aged Balsamic and Fig dressing and sprinkle over the crushed almonds the dried cranberries, sliced granny smith apple and goat Cheese. Roll the thin slices of Thanksgiving turkey arrange on the salad and garnish with frizzled onions. (Peel and cut 1 onion in half, slice thinly and mix with flour and paprika. Deep fry at 375F until golden and crispy. Sprinkle over the salad.) NB This recipe is a great appetizer or Entrée before and after Thanks giving. The goat cheese may be substituted for the cheddar cheese if desired. Happy Cooking and Happy Holidays.

		Tenderloin of Pork with Fusili Pasta, Fresh Asparagus And Blue-Cheese-Balsamic Vinegar Sauce 6 portions Ingredients 2 Whole Pork Tenderloins (any excess fat and sinew removed) 2 Tbsp Olive Oil 2 Cups Chicken Broth 1 bottle Salter's Aged Balsamic & Fig Salad Dressing 2/3 Cup Crumbled Blue Cheese 6 Cups Cooked Fusili Pasta 4 Tbsp Chopped chives 2 Bunches Fresh Asparagus Method Of Preparation 1 Trim the pork tenderloin removing any excess fat and sinew. Cut each tenderloin into three equal pieces , then season with salt and pepper. 2 Heat a frying pan, pour in the olive oil and sear the pieces of pork on all sides (approximately 2-3 minutes). 3 Pour on the chicken broth; add the Balsamic and Fig Dressing and the crumbled blue cheese. 4 Bring to a simmer then bake in a pre heated oven 375F f for 12-15 minutes until the pork is cooked (Medium is recommended). 5 Remove the pork from the sauce, add the cooked pasta and heat through. Sprinkle in the chopped chives, slice the pork tenderloin and arrange on top of the pasta. Serve freshly steamed asparagus to accompany. NB One may add more freshly crumbled blue cheese if desired.

		Tenderloin of Beef on Sautéed Wild Mushrooms with Salter's Aged Balsamic and Fig Dressing Serves 4 Ingredients 4each 8oz Beef Tenderloin Steaks 8oz Mixed Mushrooms (shitake, oyster and button mushrooms) 2 Each Shallots (Sliced thinly) 1 Clove Chopped Garlic 2 Tbsp Chicken Broth 1 Cup Salter's Aged Balsamic & Fig Salad Dressing 1 Tbsp Chopped Parsley Method of Preparation 1 Season the steaks with kosher salt and cracked black pepper. 2 Sear in a hot pan, then cook in a pre heated oven 375f for 5-7 minutes. 3 Remove the steak from the pan and add the butter followed by the quartered mushrooms (no stalk on the mushrooms). Sauté for 3-4 minutes then add the sliced shallots and the chopped garlic. 4 Remove from the heat and add the chicken broth followed by the balsamic dressing. 5 Bring to a simmer and add the chopped parsley. Spoon the mushroom sauce onto a plate and place on the tender loin or slice. Serve with baby new potatoes and cooked broccoli. Enjoy. NB The steak can be substituted for a piece of grilled or sautéed salmon. For a vegetarian option serve the wild mushroom sauce over fresh asparagus and sprinkle with parmesan cheese.