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  

 

Mediterranean Egg Salad

Servings: 5

Ingredients

  • 3 tablespoons Wildtree Natural Grapeseed Oil
  • 1 tablespoon Wildtree Mediterranean Dry Rub
  • 2 teaspoons lemon juice
  • 5 hard boiled eggs, peeled and chopped
  • ½ cup green olives, chopped
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon basil, chopped (optional)

Nutritional Info

  • Calories: 160
  • Fat: 14g
  • Saturated Fat: 2.5g
  • Carbohydrates:  2g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 185mg
  • Sodium: 240mg

Method of Preparation

In a mixing bowl, combine the mango, red bell pepper, scallion, Sweet & Savory Pineapple Sauce, and cilantro. Set aside. Season salmon with Chipotle Lime Rub. Heat Natural Grapeseed Oil in a 10-inch skillet over medium heat. Add the salmon and cook on each side for about 4 minutes or until completely cooked through: 140°F. Serve with prepared mango salsa. 

Wildtree Product(s):
Mediterranean Dry Rub