Category: Salads

Spring Salad with Orange Honey Balsamic Dressing

For the Salad:

8-10oz. mixed greens

1/4 Cup dried cranberries

1/4 Cup green onions, chopped

1 Avocado, sliced

1 15 oz. can Mandarin Oranges

1/2 Cup sliced almonds (optional)

For the Dressing:

6 T. Zesty Moose Mandarin Orange Infused Olive Oil

2 T. Whole grain mustard

2 T. honey

2 T. Zesty Moose Chile Mole Balsamic Vinegar

1 T. lemon juice

pinch of salt

cracked black peppercorn to taste


in a bowl, combine the dressing ingredients and whisk together until blended. Tear salad greens into small pieces. Toss with green onions and cranberries. Plate salad and top with sliced avocado, and orange slices. Drizzle salad with dressing and top with sliced almonds.

Serves: 4-6

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Dill Seasoned Croutons


I’m always finding ways to spruce up a salad, and we usually grow our own lettuce which includes several different varieties. Unfortunately, this time of year we’re still buying it at the store, but I wanted to share our homemade crouton recipe with you. We’re using our Zesty Moose Willow of a dillo Dill Seasoning and our Chef’s Blend Olive Oil, which is very light and delicate; perfect for this application. Croutons are great as a salad topper and our version is a lot healthier, and it’s about one third of the price you would pay when buying them in the store. This is a great way to use up that day old bread!

Dill Seasoned Croutons

1 Loaf of day old sourdough or French bread (trim crust if desired)
Zesty Moose Willow of a dillo Dill Seasoning, to taste
Zesty Moose Chef’s Blend Extra Virgin Olive Oil



Cut the bread into ½ to 1 inch cubes. Place the bread pieces into a bowl and drizzle with the Zesty Moose Chef’s Blend Olive Oil over the pieces and mix until the oil has completely absorbed into the bread.


Next, generously season the bread pieces with the Zesty Moose Willow of a dillo Dill Seasoning.


Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.


Spread the cubes evenly and bake in a 350 degree oven for 5 minutes, give them a stir and bake for another 2 minutes.


Let cool and place in an airtight container. Garnish your favorite salad!


Yields 6 Servings

Total Time: 12 Minutes
Prep Time: 5 Minutes
Cook Time: 7 Minutes

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Taco Salad

We enjoy this year round but I actually forgot about it until I was working on some photos for our up and coming cookbook. Ever since, I have been craving it so I made it last week. This is one of our “Time Saver” recipes, and it sure came in handy as I had a busy schedule that day and forgot to take something out for dinner. It serves a lot and it is quite filling. You could substitute ground turkey as well. Get creative with the toppings; sour cream, guacamole, pico de gallo or even salsa would be great!

Taco Salad

1 lb. ground beef
1 medium head iceberg lettuce, cut or torn into strips
1 16 oz. can kidney beans, rinsed and drained
1 medium red onion, sliced
2 cups shredded cheddar cheese
sliced black olives to taste
tortilla chips, crushed
1 8 oz. bottle Thousand Island Dressing
2-3 Tbls The Zesty Moose Mexican Seasoning
2/3 cup water


In a skillet, cook beef over medium heat, drain fat. Add The Zesty Moose Seasoning and 2/3 Cup of water. Bring to boil and simmer until liquid is absorbed. In a large bowl, layer the beef, lettuce, beans, onions, cheese, olives and tortilla chips. Top with dressing or serve on the side.

Serves: 12

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