SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA’S MEDITERRANEAN SALAD with SWEET BALSAMIC VINAIGRETTE

A wonderful salad combination
that marries well with
Sweet Balsamic Vinaigrette...

Serves: (6)

Prep: 10 Mins.

This is a wonderful salad that most everyone loves with nearly any type of main dish...

2 cups spinach, torn

2 cups romaine, torn

1 rib of celery, sliced on the diagonal

1 tomato, seeded and juiced, then chopped

¼ green pepper, chopped

1 small cucumber, quartered lengthwise, and chopped

¼ red onion, julienned

12 pitted whole kalamata olives, quartered

½ cup goat cheese crumbles

3 tablespoons of prepared Sweet Balsamic Vinaigrette

METHOD

Combine all the ingredients, except the goat cheese in a medium bowl.  

Toss with a 3 tablespoons of Sweet Balsamic Vinaigrette (I try not to over-dress my salads). 

Sweet Balsamic Vinaigrette
Recipe 

Top with goat cheese crumbles (this is to retain the vibrant white color of the goat cheese crumbles), and serve family style. ~ Enjoy!

SANDRA’S SWEET BALSAMIC VINAIGRETTE

Another favorite vinaigrette I prepare
just prior to serving
over special green salads...

Servings: (6)

Prep: 5 Mins.

INGREDIENTS

1/4 cup balsamic vinegar

1 garlic clove, grated

2 tablespoons honey

1/2 teaspoon fine-grain kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

METHOD

Whisk all ingredients, except olive oil, in a small bowl to combine.  

Drizzle olive oil in a slow and steady stream while whisking until emulsified.  

Serve vinaigrette over your favorite combination of salad greens and veggies. ~ Enjoy!

Feel free to try this vinaigrette with the following:

Sandra's Mediterranean Salad Recipe

SANDRA’S WORLD-CLASS ITALIAN SALAD

My husband and I adore
this impeccable salad ~
I created this after being inspired 
by a version I had at a local eatery...

Servings: (4)
Prep: 5 Min.

Posted by Sandra

INGREDIENTS

***Vinaigrette:

1-1/2 tablespoons balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dijon

***Salad:

6 cups mixed dark salad greens and herbs

1/8 of a red onion, julienned

8 pitted kalamata olives, quartered lengthwise

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained

¼ cup crumbled feta cheese

METHOD

For the vinaigrette, whisk together the balsamic vinegar, honey, and dijon, until the honey is incorporated.  Gently drizzle the olive oil in a steady stream while whisking, until vinaigrette is emulsified.

For the salad, in a medium bowl, toss together the mixed greens and herbs, red onion, and kalamata olives.  Drizzle salad with vinaigrette, and toss.  Serve prepared salad among 4 plates, place the quartered artichokes around parameter of each, and sprinkle with feta crumbles. – Enjoy!

SANDRA'S STRAWBERRY SPINACH SALAD with CACAO NIBS and GINGER BALSAMIC VINAIGRETTE

This is a tremendous salad as
all the flavors of these ingredients 
make for a spectacular sensation...

Servings: (4)
Prep: 5 Mins.
+ 30 Mins. for Vinaigrette
flavors to meld

Posted by Sandra

INGREDIENTS

***Salad:

8 ozs. baby spinach
1 cup strawberries, sliced
½ cup glazed pecans, chopped
2 tablespoons organic cacao nibs
2 ozs. parmigiano-reggiano cheese, shaved

***Vinaigrette: (Yields about 1/3 cup (best served cold)

2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
½ teaspoon finely chopped organic crystallized ginger
pinch of organic fine Pink Himalayan salt
pinch of organic white pepper
pinch of organic dried basil
pinch of organic dried oregano
¼ cup organic extra virgin olive oil

METHOD

In a glass pint jar (with a lid and ring), add all the vinaigrette ingredients.  Place lid and ring on top of jar and tightly secure, then vigorously shake for 1 minute, and place jar in refrigerator for 30 minutes for flavors to meld.

Once vinaigrette flavors meld, toss the spinach with the sliced strawberries, and a light drizzle of vinaigrette (do not over-dress please), then distribute equally amongst 4 salad plates; topping each with parmesan reggiano cheese shavings, glazed pecans, and cacao nibs. - Enjoy!

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Tip:  When storing remaining jarred vinaigrette in the refrigerator, shake well before using later on.

SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.