O Raspberry Champagne Vinegar

$11.99

Tart & floral. Ripe fruit. Juicy flavor.

Ruby red raspberries dance with a sparkle of Champagne vinegar to evoke the joys of a summer day. Always luscious and lively with a sunny disposition — think French nuance with a California twist.

A splash of raspberry wakes up the flavors of nearly everything. It’s perfect in simple lettuce or fruit salads. Add depth to your sauces and marinades, or deglaze a pan of roasted root vegetables. Drizzle over vanilla ice cream — you won’t regret it.

Ingredients

Nutrition Facts

Spinach Berry Salad

For a satisfying salad full of fresh flavors and bursting with bright colors, try this medley of tender baby spinach leaves, ripe berries, feta cheese crumbles, and toasted walnuts topped with a sparkling raspberry champagne vinaigrette. Thanks to the inclusion of crisp red onions and fresh earthy herbs, you can rest assured that it won’t be too sweet to savor. This stunning salad can stand-alone as a luscious light lunch or be served as a splendid side salad. Enjoy!

Ingredients

For the vinaigrette:

¼ cup + 1 tbsp O California Organic Extra Virgin Olive Oil
2 tsp O Raspberry Champagne Vinegar
1 tbsp fresh basil, chopped
2 tsp brown sugar or honey
½ tsp Dijon mustard
1 large garlic clove, chopped
½ cup fresh raspberries
Sea salt and freshly ground black pepper to taste

For the salad:

8 oz bag fresh baby spinach
½ cup fresh raspberries
½ cup fresh blueberries
¼ cup red onions, thinly sliced
⅓ cup feta cheese crumbles
⅓ cup whole walnuts, toasted

Instructions

For the vinaigrette:

Combine ¼ cup O California Organic Extra Virgin Olive Oil, 2 tsp O Raspberry Champagne Vinegar, and all remaining vinaigrette ingredients in a food processor and pulse until smooth. Taste-test and adjust seasonings as desired. If the consistency is too thick, add 1 more tbsp of O California Organic Extra Virgin Olive Oil to thin it out.

For the salad:

Wash and prepare all ingredients, then transfer to a medium-large salad bowl.

Drizzle with the vinaigrette and gently toss until ingredients are well coated. Serve immediately.

Transfer any leftover vinaigrette to an air-tight container and store in the fridge for up to a week.

Notes

Toasting walnuts enhances their flavor and takes their crunchy texture to the next level. To do so, heat your oven to 350° F, spread whole walnuts in a single layer on a baking sheet, and sprinkle with a pinch of salt. Roast until they begin to brown and smell toasty (about 5 – 10 minutes). Let cool, then toss them into the mix and munch away!

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O Raspberry Champagne Vinegar

$11.99

Tart & floral. Ripe fruit. Juicy flavor.

Ruby red raspberries dance with a sparkle of Champagne vinegar to evoke the joys of a summer day. Always luscious and lively with a sunny disposition — think French nuance with a California twist.

A splash of raspberry wakes up the flavors of nearly everything. It’s perfect in simple lettuce or fruit salads. Add depth to your sauces and marinades, or deglaze a pan of roasted root vegetables. Drizzle over vanilla ice cream — you won’t regret it.

Ingredients

Nutrition Facts

Spinach Berry Salad

For a satisfying salad full of fresh flavors and bursting with bright colors, try this medley of tender baby spinach leaves, ripe berries, feta cheese crumbles, and toasted walnuts topped with a sparkling raspberry champagne vinaigrette. Thanks to the inclusion of crisp red onions and fresh earthy herbs, you can rest assured that it won’t be too sweet to savor. This stunning salad can stand-alone as a luscious light lunch or be served as a splendid side salad. Enjoy!

Ingredients

For the vinaigrette:

¼ cup + 1 tbsp O California Organic Extra Virgin Olive Oil
2 tsp O Raspberry Champagne Vinegar
1 tbsp fresh basil, chopped
2 tsp brown sugar or honey
½ tsp Dijon mustard
1 large garlic clove, chopped
½ cup fresh raspberries
Sea salt and freshly ground black pepper to taste

For the salad:

8 oz bag fresh baby spinach
½ cup fresh raspberries
½ cup fresh blueberries
¼ cup red onions, thinly sliced
⅓ cup feta cheese crumbles
⅓ cup whole walnuts, toasted

Instructions

For the vinaigrette:

Combine ¼ cup O California Organic Extra Virgin Olive Oil, 2 tsp O Raspberry Champagne Vinegar, and all remaining vinaigrette ingredients in a food processor and pulse until smooth. Taste-test and adjust seasonings as desired. If the consistency is too thick, add 1 more tbsp of O California Organic Extra Virgin Olive Oil to thin it out.

For the salad:

Wash and prepare all ingredients, then transfer to a medium-large salad bowl.

Drizzle with the vinaigrette and gently toss until ingredients are well coated. Serve immediately.

Transfer any leftover vinaigrette to an air-tight container and store in the fridge for up to a week.

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MAIL TO

SHARE IT

Notes

Toasting walnuts enhances their flavor and takes their crunchy texture to the next level. To do so, heat your oven to 350° F, spread whole walnuts in a single layer on a baking sheet, and sprinkle with a pinch of salt. Roast until they begin to brown and smell toasty (about 5 – 10 minutes). Let cool, then toss them into the mix and munch away!

O Raspberry Champagne Vinegar

$11.99

Tart & floral. Ripe fruit. Juicy flavor.

Ruby red raspberries dance with a sparkle of Champagne vinegar to evoke the joys of a summer day. Always luscious and lively with a sunny disposition — think French nuance with a California twist.

A splash of raspberry wakes up the flavors of nearly everything. It’s perfect in simple lettuce or fruit salads. Add depth to your sauces and marinades, or deglaze a pan of roasted root vegetables. Drizzle over vanilla ice cream — you won’t regret it.

Ingredients

Nutrition Facts

Spinach Berry Salad

For a satisfying salad full of fresh flavors and bursting with bright colors, try this medley of tender baby spinach leaves, ripe berries, feta cheese crumbles, and toasted walnuts topped with a sparkling raspberry champagne vinaigrette. Thanks to the inclusion of crisp red onions and fresh earthy herbs, you can rest assured that it won’t be too sweet to savor. This stunning salad can stand-alone as a luscious light lunch or be served as a splendid side salad. Enjoy!

Ingredients

For the vinaigrette:

¼ cup + 1 tbsp O California Organic Extra Virgin Olive Oil
2 tsp O Raspberry Champagne Vinegar
1 tbsp fresh basil, chopped
2 tsp brown sugar or honey
½ tsp Dijon mustard
1 large garlic clove, chopped
½ cup fresh raspberries
Sea salt and freshly ground black pepper to taste

For the salad:

8 oz bag fresh baby spinach
½ cup fresh raspberries
½ cup fresh blueberries
¼ cup red onions, thinly sliced
⅓ cup feta cheese crumbles
⅓ cup whole walnuts, toasted

Instructions

For the vinaigrette:

Combine ¼ cup O California Organic Extra Virgin Olive Oil, 2 tsp O Raspberry Champagne Vinegar, and all remaining vinaigrette ingredients in a food processor and pulse until smooth. Taste-test and adjust seasonings as desired. If the consistency is too thick, add 1 more tbsp of O California Organic Extra Virgin Olive Oil to thin it out.

For the salad:

Wash and prepare all ingredients, then transfer to a medium-large salad bowl.

Drizzle with the vinaigrette and gently toss until ingredients are well coated. Serve immediately.

Transfer any leftover vinaigrette to an air-tight container and store in the fridge for up to a week.

Notes

Toasting walnuts enhances their flavor and takes their crunchy texture to the next level. To do so, heat your oven to 350° F, spread whole walnuts in a single layer on a baking sheet, and sprinkle with a pinch of salt. Roast until they begin to brown and smell toasty (about 5 – 10 minutes). Let cool, then toss them into the mix and munch away!

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