Shake things up and infuse some vinegar with rokz infusion kits to make outstanding dressings for summer salads.
Citrus Blue Balsamic Vinegar
Vinaigrette Recipe
Roasted Beet and Brussel Sprout Salad with Fresh Goat Cheese
Cranberry Golden Balsamic Vinegar
Vinaigrette Recipe
Spinach Salad with Cranberries and Feta
Ginger Cardamom Vinegar
Vinaigrette Recipe
Mandarin Chicken Salad
Citrus Blue Balsamic Vinegar
Using the rokz Citrus Blue Infusion kit, add 12 oz. of a good quality aged Basalmic Vinegar to the bottle and shake well. Let it infuse for 4-5 days.
Vinaigrette Recipe
4 oz. Citrus Blue Vinegar
1 oz. Extra Virgin Olive Oil
1/8 tsp cinnamon
1/4 tsp sea salt
1 tsp lemon juice
fresh Pepper to taste
Combine all ingredients in a mason jar, put the lid on tight and shake.
Roasted Beet and Brussel Sprout Salad with Fresh Goat Cheese
Trim and Cut in half 1 pound fresh Brussel Sprouts, toss with 1 Tbls Citrus Blue Vinaigrette roast in the oven.
Roast 1 pound fresh beets.
Cut Beets into 1 1/2 size chunks
Combine Beets and 3 oz of Citrus Blue Vinaigrette. Mix well, so all the beets are coated.
In a separate bowl toss Brussel Sprouts with 1 oz. Extra Virgin Olive Oil and 1 oz. of Citrus Blue Vinegar. (note: use the vinegar here not the salad dressing.)
Be sure to use separate bowls or beets will “bleed” all over the Brussel Sprouts.
Just before serving, combine the two, and add another 2 oz. of the vinaigrette. Lightly toss and top with Fresh Chevre or other soft goat cheese. Add fresh ground pepper and more vinaigrette if needed. Serve warm or cold, and it tastes great served with fresh baby spinach.
For advice on how to roast beets, check out this resource.
For advice on how to roast Brussel sprouts, visit this website.
Cranberry Golden Balsamic Vinegar
Using the rokz Cranberry Infusion kit, add 12 ounces of Golden Balsamic to the bottle and shake well. Let it infuse for 4 days. When the Balsamic Vinegar and cranberries combine you end up with a brilliant red vinegar ready for all kinds of gourmet salads.
Vinaigrette Recipe
4 oz infused Vinegar
1 oz Extra Virgin Olive Oil
1 tsp granulated white sugar
¼ tsp sea salt
fresh ground pepper to taste.
Combine all ingredients in a mason jar, put the lid on tight and shake.
Spinach Salad with Cranberries and Feta, 2 servings
1/2 cup Brown Sugar toasted Pecans – see how to make these here
1/2 cup caramelized Red Onion – instructions here
1/2 cup Dried Cranberries
4 oz Feta Cheese
Layer fresh baby spinach on your plate, top with the above 4 ingredients, drizzle on your Cranberry Vinaigrette, salt and pepper to your taste. Remember feta cheese is
Ginger Cardamom Vinegar
Using the rokz Ginger Cardamom Infusion kit, add 12 oz. apple cider vinegar to the bottle and shake well. Let it infuse for 4 days. For a milder flavor, you can use rice wine vinegar, but we prefer the tang of the cider.
Vinaigrette Recipe:
4 oz. Ginger Cardamom Vinegar
1 Tbsp Rice Wine Vinegar
1 Tbsp Canola oil
2 Tbsp Toasted Sesame Oil
1 Tbsp Soy Sauce
1 tsp granulated sugar
Red Chili flakes to taste (optional)
Combine all ingredients in a mason jar, put the lid on tight and shake.
Mandarin and Romaine Chicken Salad
Marinate 2 boneless skinless chicken breasts in 2 Tbsp Ginger Cardamom Vinegar, 1 Tbsp soy sauce, 1 Tbsp brown sugar, and the juice of one lime or 2 Tbsp lime juice.
Grill on BBQ until it reaches 165 degrees internally. Set aside, slice when cool and store in a container in the refrigerator until you make your salad.
Start with romaine lettuce on the bottom, add your toppings, and drizzle on your vinaigrette. We used the following: Red onion, mandarin oranges, crispy chow mein noodles, toasted sliced almonds, mung bean sprouts, scallions, and fresh lime and Ginger Cardamom grilled chicken.
This is a pretty well-known salad but what makes it stand out is this vinaigrette. It adds the perfect spice combination to make it taste super delectable.