Here at Blue Skye Mercantile, we love to play around in the kitchen and come up with new and delicious recipes that make our tastebuds sing. And, our newest fun way of bringing you those recipes each month is…..
Check River Valley Women Magazine each month for a printed copy of our recipes, or check here on Facebook for an online version. We’ll also have recipe cards at the store for you to take home – and the delicious olive oils, balsamic vinegars, seasonings and sauces you need to make these recipes for yourself at home. Let the cooking commence!
This month, our featured recipe is a bright and delicious summer salad. We tried a lot of different combinations in developing this recipe, but ultimately chose the Lemon Olive Oil and Prickly Pear Balsamic because they played so well with each other, and with the other ingredients in the salad. Stop in to Blue Skye Mercantile for the ingredients to make and enjoy this salad for yourself!
Apple Feta Spinach Salad
3 – 4 cups baby spinach, rinsed
1 apple, diced
1 handful dried cranberries
3 tablespoons chopped almonds
1/2 cup feta cheese, crumbled
1/4 cup Prickly Pear Balsamic Vinegar
1/4 cup Meyer Lemon Olive Oil
Pinch of salt and pepper, to taste
Combine spinach, apple, cranberries, almonds and feta cheese in a large bowl. For the dressing, whisk together the Prickly Pear Balsamic, Meyer Lemon Olive Oil, salt and pepper. Drizzle the dressing on the salad to your taste, and save the leftover dressing (if there’s any left) for another day!