Recipes — Salads

A combination of fresh ingredients for a light, healthy lunch! Perfect to serve as a side dish for dinner and to guests! Ingredients Salad Garden Green Lettuce Quinoa (cooked) Sweet Apples Red Pepper Red Onion Toasted Almonds Aged Cheddar Vinaigrette Three Farmers Camelina Oil Cider Vinegar Balsamic Vinegar Salt and cracked pepper Directions Julienne or dice your vegetables, apples and cheddar. Toss all ingredients together. Coat with a generous amount of Three Farmers Camelina Oil. Drizzle with the vinegars to add sweetness and acidity. Season with Salt and Pepper.

Chef Nicole Forster of "Savoury" is a culinary triple threat: a personal chef, catering specialist and cooking instructor. She's devised this delicious zucchini slaw and tells us "It's most definitely a hit! People seem to really like it and I think that it showcases the flavoured oils well". We hope you try this fantastic recipe soon and, if you do, be sure to let us know how you like it! Ingredients 2-3 large green zucchini, cut into match-sticks or julienned (or, to have some added dimension of colour, you can substitute one of the green for 1 yellow zucchini) 1...

Recipe from Doug McNish This recipe provides an easy way to marinate kale for a simple salad that can be enjoyed as an appetizer or main course. The trick is to cut it thin enough so that the high quality oil, lemon and salt can penetrate and soften the greens. I find that the mildly nutty flavour of the Camelina Oil compliments the slightly bitter kale. Makes 2 main course portions ¼ cup sundried tomatoes, soaked (see Tips, below) 1 head of green curly kale thinly sliced 3 tbsp Camelina Oil 2 tbsp fresh lemon juice ¼ tsp fine sea...