VERY BERRY FRUIT SALAD
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VERY BERRY FRUIT SALAD
TOMATO AND AVOCADO SALAD
SPINACH SALAD WITH ASPARAGUS
ROASTED BEET SALAD
QUICK ORZO SALAD
Even if you’ve reached your kale or Brussels sprouts saturation point, this salad is worth trying based on its texture alone (think raw shredded sprouts mixed with ribbons of raw kale). The vegetables are tossed with a sharp, mustardy dressing to help temper their bitterness before they’re sprinkled with whole almonds and Pecorino. The result is a salty, tangy dish that will remind you why these vegetables became so popular in the first place.
This salad is not for the timid—it’s punchy and bright; an ideal match for a spicy Mexican meal. Using these exact vegetables is not the point. Just choose whatever’s in season and can stand up to being charred. In fact, don’t worry too much about about perfecting any single component of this recipe (that’s not what it’s all about). In the end, the genius coffee dressing will bring everything together.
GRILLED EGGPLANT CAPRESE SALAD
FIG AND WALNUT SALAD
FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION