Chopped Caprese Salad

Servings: 4

Ingredients

  • 2 ounces pancetta, diced
  • 1 avocado, diced
  • 1 cup small mozzarella balls, cut in half
  • 1 cup cherry tomatoes, cut in half
  • 12 basil leaves
  • 2 tablespoons Wildtree Strawberry Balsamic Vinegar (or your favorite flavor)

Nutritional Info

  • Calories: 230
  • Fat: 19g
  • Saturated Fat: 7g
  • Carbohydrates: 8g
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: 35mg
  • Sodium: 410mg

Method of Preparation

Heat a 10-inch skillet over medium-high heat. Cook pancetta, stirring frequently, for 5 minutes or until crispy. Remove the pancetta from the pan and drain on paper towels. Stack basil leaves together and roll tightly. Slice the rolled leaves thinly and lightly toss to loosen up the resulting pieces. Toss all ingredients together and serve chilled.

Wildtree Product(s):
Apple Balsamic Vinegar   Orange Balsamic Vinegar   Raspberry Balsamic Vinegar  Strawberry Balsamic Vinegar  

 

Rosemary Parsnip Fries

Servings: 6

Ingredients

  • 2 pounds parsnips, peeled and sliced into 3 x 1/2 inch pieces
  • 2 tablespoons Wildtree Natural Grapeseed Oil
  • 2 teaspoons Wildtree Lemon Rosemary Blend
  • 1/4 cup olive oil mayonnaise
  • 2 teaspoons horseradish
  • 2 teaspoons chopped rosemary

Nutritional Info

  • Calories: 190
  • Fat: 8g
  • Saturated Fat: .5g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 5mg
  • Sodium: 180mg

Method of Preparation

Preheat oven to 450°F. Toss the parsnips with Natural Grapeseed Oil and Lemon Rosemary Blend on a sheet pan. Roast for 10 minutes. Turn parsnips and roast 10 minutes longer until they are tender and lightly browned. Mix together mayonnaise, horseradish, and rosemary. Serve as a dipping sauce with the parsnip fries.  

Wildtree Product(s):
Lemon Rosemary Blend   Natural Grapeseed Oil   Natural Grapeseed Oil (large Plastic)