Ingredients

• ½ cup balsamic vinegar

• ½ tablespoon honey

• 4 cups Baby Arugula

• 3 cups Seedless watermelon, cubed

• ½ cup Pickled Red Onions

• ¼ cup Feta cheese, crumbled

• Pine nuts, to taste

• Olimila Reserve EVOO, to taste

• Kosher salt, to taste

Instructions

• Drizzle arugula with a little bit of olive oil and season with Kosher salt. Top with cubed watermelon, pickled red onions, feta cheese, and pine nuts. Drizzle generously with The Godfather Balsamic Vinegar. Devour immediately.

Ingredients:

1 pint Cherry tomatoes, halved

1/4 Red onion, chopped

1 tbsp Olimila's Fig Balsamic Vinegar

1 tbsp Olimila's Blood Orange extra virgin olive oil

1/4 c Chopped fresh cilantro

2 Avocados, diced

Pinch Olimila Himalayan Pink Salt and ground pepper

Directions:Combine tomatoes, onion, vinegar, olive oil and cilantro in a bowl and toss. Add avocado and toss gently. Season to taste with sea salt and pepper.

Ingredients

organic mixed baby greens

sliced cherry tomatoes

toasted almonds

avocado

sliced red onion

croutons

Olimila's Magicial Unicorn Tears Blend

finely chopped shallots

dijon mustard

Olimila Himalayan Pink Salt and pepper to taste

Directions

Toss the greens, tomatoes, almonds, avocado, onion, and croutons in a bowl. Shake Olimila's Magicial Unicorn Tears Blend very well and add to the salad. Enjoy!

Ingredients

4 tablespoons Olimila's Godmother White Balsamic

3/4 cup Olimila's Tuscan Herb EVOO

1 tablespoon dry white wine

1 small shallot, chopped

1/2 teaspoon grated lemon zest

1 head organic romaine lettuce, chopped

1 small can black olives, thin slice

5-7 pepperoncini peppers, chopped (optional)

1 cucumber, diced

1 red onion, finely diced

Olimila's Himalayan Pink Salt and pepper

Directions

In a small bowl, whisk together the vinegar, shallot, wine, and lemon zest. Slowly add the olive oil.

Combine the rest of the ingredients in a large bowl and toss with dressing. Salt and pepper to taste.

Ingredients

1/4 teaspoon Olimila's Himalayan Pink Salt

1 teaspoon garlic, finely chopped

2 tablespoons shallots, finely chopped

1/3 cup lime or lemon juice

1 cup Olimila's Lusty Meyer Lemon EVOO

freshly ground black pepper

Directions

In a small bowl, whisk the salt, garlic, and shallots into the lime juice until the salt is dissolved.

Slowly whisk in the Lemon EVOO until emulsified.

Season with salt and pepper and stir in additional lime juice or EVOO to taste.

Yield: makes 1 1/3 cups

Ingredients

2 tablespoons Olimila's Fig Balsamic Vinegar

1 tablespoon finely chopped shallots

1 tablespoon Olimila's Reserve Blend EVOO

1/4 tablespoon chopped fresh thyme

1/4 teaspoon salt

1 1/3 cups cubed peeled butternut squash

1 cup cubed peeled sweet potato

1/2 cups green beans

1/2 cup wax beans

4 cup trimmed arugula

1/4 cup vertically sliced sweet onion

1/4 teaspoon Olimila Himalayan Pink Salt

1/8 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°.

To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer.

Bake for 15 minutes.

Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl and toss well.

Ingredients

1 cup organic baby spinach

1 tablespoon dried cranberries

1 orange or 1 small can of mandarin oranges

1 tablespoon finely sliced red onion

1-2 tablespoons feta cheese

Olimila's Himalayan Pink Salt and pepper

4 tablespoons Olimila's Fig Balsamic Vinegar

1 cup Olimila's Blood Orange Extra Virgin Olive Oil

1 tablespoon dijon mustard

Directions

Whisk together the Tangerine Balsamic Vinegar and mustard. Add Blood Orange EVOO in a slow, steady stream until thickened. Add salt and pepper to taste. Combine spinach, cranberries, orange segments, & red onion, in a large bowl. Toss with dressing.

Ingredients

Oraganic mixed baby greens

Toasted walnuts

Dried cranberries

Organic honeycrisp apple slices

Olimila's Tuscan Herb EVOO

Olimila's White Balsamic Vinegar

finely chopped shallots

honey mustard

Olimila's Himalayan Pink Salt and pepper to taste

Directions

Toss the greens, walnuts, cranberries, and apple slices in a bowl. Whisk the dressing ingredients together and add to the salad.

Ingredients

10-12 cups organic mixed salad greens, washed and dried

1 pomegranate, seeds extracted

3/4 cups walnuts, toasted and coarsely chopped

1 small shallot, minced

2 tablespoons OTO Pomegranate Balsamic Vinegar

2 tablespoons fresh lemon juice

1/2 cup Olimila Organic Koroneiki EVOO

Himalayan Pink Salt and freshly ground pepper

Directions

To prepare the vinaigrette, place the minced shallot, vinegar, and lemon juice in a small bowl. Slowly whisk in the EVOO, then season to taste with salt and pepper.

Place salad greens in a large bowl and toss with the vinaigrette. Add half the pomegranate seeds and walnuts, then toss again. Sprinkle the remaining seeds and walnuts over the salad.