Sweet, savory and delicious Drizzle Strawberry Balsamic Dressing on top of fresh fruit. We take the sweetly daring collaboration of perfectly aged balsamic vinegar and luscious fresh strawberries to create Stonewall Kitchen Strawberry Balsamic Dressing, in recognition of the traditional Italian dessert of fresh strawberries drizzled with aged balsamic vinegar. Splendid. 11oz
Balsamic Fig Dressing
Balsamic Fig Dressing Sofi Gold Medal Winner for Outstanding Salad Dressing! Intense balsamic flavor softened with rich fig The mellow tang of rich balsamic vinegar blends wonderfully with sweet, mysterious and delicious ripe figs for a perfectly robust dressing. Experiment and use it as a marinade for a fabulous meal; add to a baby spinach salad garnished with poached pears, dried cranberries, blue cheese and toasted pecans, and be a really good host . Stonewall Kitchen Balsamic Fig Dressing won the gold medal at the SOFI Awards of the NASFT in 2008.. 11oz.
Cranberry Ginger Dressing
The tart flavor of cranberries and the spiciness of ginger complement salads of fresh greens and sliced apples or pears perfectly. Wonderful with traditional salads, this dressing also is the ideal thing to mix into a carrot salad or coleslaw. Marinate chicken or salmon in this dressing and grill for sensational Asian flavor.! Gluten Free 11 oz.
Champagne Shallot Walnut Dressing
Sophisticated and delicious Enchanting taste worthy of your next dinner party. The sophisticated taste of Champagne vinegar, shallots and walnut oil join together for an enchanting take on dressing in Stonewall's Champagne Shallot Walnut Dressing. Turn any salad into a masterpiece, enhance roasted vegetables or toss with pasta for a unique side dish. 11oz
Creamy Asiago Dressing
Rich, creamy and filled with flavor Creamy Asiago Dressing makes a flavorful addition to - well, anything. Glorious pungent cheese is what makes Stonewall Kitchen Asiago Dressing jump with flavor; you may just want to use it on everything! The flavors of horseradish and sweet onions are an extension of Stonewall's creativity waiting for you to add to your own culinary canvas. 11 oz.
Italian Dipping Oil
Italian Dipping Oil An Afternoon in Florence The perfect blend for dipping in. All the Italian flavors you savor mixed into Stonewall Kitchen Italian Dipping Oil. Your taste buds will be fulfilled with the enlivening flavors of Thyme, Rosemary, Oregano, Sage, Fennel, and Basil. Go ahead dip your bread right in. Perfect for sauteing or creating a nice homemade salad dressing.8oz.
Cranberry Ginger Salad with Grilled Pears and Chicken Recipe
Ingredients
1/4 cup pecans
3 Bosc pears, peeled, cored and cut into quarters
1 whole boneless, skinless chicken breast
2 tablespoons olive oil
Salt and pepper
8 cups mixed baby greens
1/4 cup red onion, thinly sliced
1/2 cup blue cheese, crumbled
1/2 cup Stonewall Kitchen Cranberry Ginger Salad Dressing
Directions
Preheat oven to 350 F. Spread pecans on a baking sheet. Bake until toasted, about 5 minutes.
Prepare grill (medium heat) or preheat broiler. Spray pears lightly with cooking spray or brush with oil. Grill or broil pear slices until brown in spots and tender, about 2 minutes per side.
Trim and pound to uniform thickness the boneless, skinless chicken breast. Brush chicken with olive oil and season with salt and pepper. Grill over medium heat until cooked through and the juices run clear. Cool chicken and tear into bite size pieces.
Place greens in a serving bowl. Top with pecans, pears, chicken, red onion and crumbled blue cheese. Top with dressing and serve.
6 Russet potatoes
2 cups sliced vegetables such as Bell Peppers, Zucchini, Summer Squash, Mushrooms or tomatoes
1-tablespoon olive oil
Salt and pepper
1/4- 1/2 cup Stonewall Kitchen Asiago Cheese Dressing
Directions
Preheat oven to 400 degrees F.
Pierce holes in the potatoes. Place on an oven rack or baking sheet. Bake until tender when tested with a fork, 45-60 minutes.
Place sliced vegetables on a baking sheet lined with foil. Drizzle oil over vegetables and season with salt and pepper. Spread vegetables out making sure they are not overcrowded. Bake 20-30 minutes until roasted, but still tender crisp and starting to brown.
Split potatoes and top with roasted vegetables and Asiago Cheese Dressing.
