For the salad: 2 c. arugula 2 celery sticks (approx. 1 c.) thinly sliced on the diagonal 4 radishes (approx. ½ c.) thinly sliced 1 apple, cored and thinly sliced ¼ c. gouda, grated ½ c. toasted walnuts, roughly chopped For the dressing: 3 T. Greensboro Olive Traders...
¼ c. plain yogurt ¼ c. Greensboro Olive Traders Persian Lime Flavored EVOO ¼ c. fresh lime juice ¼ c. Greensboro Olive Traders White Balsamic Vinegar (or Greensboro Olive Traders Peach, Lemon, Coconut, Pineapple, Modena 25 Star White Balsamic) Salt and Pepper...
1 c. mayonnaise 3 T. Modena 25 Star Dark Balsamic Vinegar 2T. Greensboro Olive Traders Meyer Lemon Flavored EVOO (or Greensboro Olive Traders Basil, Rosemary, Herbs de Provence EVOO) 1 t. Worcestershire sauce ½ T. Honey Salt and Pepper Fresh lemon juice to taste...
