Recipes — salad

Ingredients: 1/4 cup Alexandra's Infused Hot Honey 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: In a small bowl, whisk together the Alexandra's Infused Hot Honey, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Taste the dressing and adjust the seasonings to your liking. Salad: 1 head of romaine lettuce, chopped 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup cucumber, diced 1/4 cup crumbled feta cheese Instructions: In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, and feta...

Ingredients 1 medium sized broccoli head 1/2 cup colorful cherry tomatoes 3 tbsp sliced almond 1/2 apple 1/2 cup baby spinach a few sprigs of parsley a few sprigs of rosemary 1 tbsp dried raisin 3 tbsp olive oil 4 tbsp Alexandra’s Pikliz Steps Cut the broccoli into florets and blanche in hot water Half colorful cherry tomatoes Toast sliced almond in pan or bake at 350 for 3-5 min until slight browning starts on both sides Thinly slice the apple Wash baby spinach and coriander and use a salad spinner to dry. Place a glass bowl in the center,...

Ingredients: 1 cup dried whole wheat pasta 1/3 cup canned corn kernel 1/2 purple onion 1/4 cup cooked pinto beans 2 mini cucumber 1 tomato grated plant-based cheese Salad dressing 1/3 cup olive oil 4 tbsp fresh orange juice 2 tbsp Alexandra’s Pikliz 1 clove of garlic, minced 2 tbsp balsamic vinegar 1 tbsp honey salt and pepper to taste Steps Boil pasta according to packaging instructions to al-dente texture Rinse pasta with cold water, and reserve on the side. Dice mini cucumber and tomato into chunks Finely chop the onion into bits Boil sweet corn kernel until fully cooked...

Ingredient 250g imitation crab  1 piece of celery stalk 1 small shallot 1 tbsp mayonnaise 1 tbsp of Alexandra’s Pikliz Garnish: radish, edible flowers and micro green Steps Dice celery into small pieces Dice shallots into small pieces Make the sauce by mixing Alexandra’s Pikliz and mayonnaise together Blanch crab stick if needed, and cut into smaller pieces. Mix it all together Serve on sliced radish, with fresh microgreen and edible flower on top to create the perfect Valentine’s Day salad! Picture and Recipe credit: Smileey.Lucy