2 c canned black eyed peas, drained
1 c fresh or frozen corn, thawed
1 c celery, small dice
1 c red pepper, diced
4 green onions, chopped
¼ c fresh parsley, chopped
Dulcet Balsamic Dressing & Dipping Sauce

• Place all ingredients in a large bowl.
• Toss generously with Dulcet Balsamic Dressing & Dipping Sauce.

Serves 6-8
Serves a crowd and brings good luck on New Years Day!

The recipe for this colorful salad was shared with us. It's best if made ahead of time, so vegetables have some time to marinate. Frozen or dried Black Eyed Peas can be used instead of canned. For a different take, try black beans instead of the black eyed peas.  

1 lb ripe tomatoes, sliced
1 lb fresh mozzarella, sliced *
1 bunch fresh basil, julienne slice
fresh black pepper
Dulcet Balsamic Dressing & Dipping Sauce

• Arrange the tomatoes slices alternately with the cheese slices on a serving platter.
• Drizzle with Dulcet Balsamic Dressing & Dipping Sauce.
• Top with basil and fresh black pepper.

Serve with your favorite crusty loaf of bread.

Serves 4

Our favorite mozzarella is *Buffala Mozzarella found in specialty grocers. Fresh mozzarella made from cow's milk works well too. 

2 lbs of mixed heirloom tomatoes & cherry tomatoes
¼ c crumbled bleu cheese
Fresh Black pepper
Dulcet Balsamic Dressing & Dipping Sauce

• Arrange the sliced, quartered and halved tomatoes on a platter.
• Drizzle with a generous amount of Dulcet Balsamic Dressing & Dipping Sauce.
• Top with crumbled bleu cheese and freshly ground black pepper.

Serve with your favorite crusty loaf bread.

Serves 4-6

2-8 oz steaks, use your favorite cut
½ c Dulcet Balsamic Dressing & Dipping Sauce
1 T minced fresh garlic
1 T fresh rosemary, chopped
sea salt & fresh ground black pepper

• Combine the Dulcet Balsamic Dressing & Dipping Sauce with the garlic & rosemary.
  
• Place the steaks in a non reactive dish or large zip lock bag.
• Pour the marinade over the steaks.
• Marinate for 12-24 hours, turning once.
• Remove the steak from the marinade.
• Season the steaks generously with salt and freshly ground pepper.
• Grill steaks to desired doneness.

Serves 2

This marinade also works well with rack of lamb or lamb chops.

1 large bunch fresh spinach, washed well
½ c Chevre, crumbled
¼ c Slivered almonds, toasted
½ pint fresh strawberries, sliced
Dulcet Balsamic Dressing & Dipping Sauce
fresh black pepper

• Toss spinach generously with Dulcet Balsamic Dressing & Dipping Sauce.
• Top with remaining ingredients, season with freshly ground black pepper.

Serves 2

6 oz spring greens
¼ c sundried tomatoes packaged in olive oil, julienne slice
¼ c toasted hazelnuts*
⅓ c bleu cheese, crumbled
Dulcet Balsamic Dressing & Dipping Sauce
fresh black pepper

• Toss greens with Dulcet Balsamic Dressing & Dipping Sauce.
• Top with remaining ingredients and fresh black pepper.

Serves 2

*To toast hazelnuts, place nuts on a baking sheet in a 350 degree oven for 10-15 minutes, tossing occasionally, until skins blister. Remove from oven and place in a clean kitchen towel. Rub the nuts inside the towel together vigorously to remove the skins. Carefully remove nuts from towel, carefully discard skins.  

1 med onion, sliced
1 ½ lbs potatoes, large dice
2 cloves garlic, crushed
1 t fresh rosemary, chopped
3 T olive oil
2 T Dulcet Balsamic Dressing & Dipping Sauce
sea salt & fresh black pepper

• Toss the onion, potatoes, garlic and rosemary with the olive oil.
• Place in a heavy roasted pan.
• Roast in 450 degree oven for 15 minutes.
• Remove from oven and toss with the 2 T Dulcet Balsamic Dressing & Dipping Sauce
• Place back in oven and roast an additional 15 minutes or until nicely browned, stirring occasionally to prevent burning.
• Remove from oven and season with sea salt and freshly ground black pepper.

Serves 2-4

1 lb rotini pasta
1 roasted red pepper, cut into 1" strips
1 pint cherry tomatoes, cut in half
4 oz. prosciutto, cut into strips
½ c red onion, diced
½ lb mozzarella, cut into cubes
Dulcet Balsamic Dressing & Dipping Sauce
fresh black pepper
¼ c grated parmesan

• Cook rotini pasta according to package directions, or until al dente.
• Toss all of the ingredients together, seasoning with fresh black pepper, then top with parmesan cheese.

Serves 4