MOZZARELLA TOMATO SALAD

Shred lettuce and put a layer on each individual 8-inch plate. Slice medium tomatoes and distribute on lettuce using 5 or 6 slices of tomato on each plate (cherry tomatoes work well also, just cut in half). Slice mozzarella cheese 1/8 inch thick and place on top of tomatoes. Place basil leaves on the cheese and drizzle with olive oil and Opal Basil Vinegar that has been mixed together in a small dish in the proportion you like.

MARINATED LAMB

Put butterflied leg of lamb or lamb chops in a large bowl. In a smaller bowl mix 1 cup olive oil, 1 cup Opal Basil Vinegar, 6 whole cloves, 12 whole peppercorns, 3 cloves garlic – minced and 1 Tablespoon freshly chopped cinnamon or sweet green basil leaves. Mix thoroughly and pour marinade over lamb. Cover and refrigerate for 24 hours. Turn several times. Remove lamb from marinade and place in a low roasting pan. Bake at 350 degrees F for 18 minutes per pound if it is a roast or grill chops 4 to 8 minutes per side.

ORANGE SALAD

Peel and slice oranges. Arrange on a platter. Lightly sprinkle with garlic powder and drizzle with Opal Basil Vinegar. Serve with spaghetti and Italian bread.

GREEN SALAD WITH CHICKEN & CREAMY VINAIGRETTE

8 cups mixed greens
3 Tablespoons Salad Sprinkles
4 cups mixed fresh vegetables (carrots, celery, green onion, mushrooms, peppers, radishes, olives, etc.)
3/4 cup cheese (grated or cubed – blue, cheddar, feta, mozzarella, parmesan, etc.)
salt and pepper to taste

In a large salad bowl combine fresh ingredients. Season with Salad Sprinkles and salt and pepper. Toss lightly with vinaigrette (below) and sprinkle with desired cheese. Cut up grilled chicken and add to salad.

Creamy Vinaigrette
1/4 cup Opal Basil Vinegar
1 cup olive oil
1 egg OR 1/4 cup Egg-beaters
2 to 3 Tablespoons yogurt

Put vinegar in blender. As blender is running, slowly add oil in a steady stream. Blend well. Add egg and mix well. Add yogurt and more vinegar if you want a more intense flavor. Pour on salad and toss.

ITALIAN VINAIGRETTE

2 Tablespoons red wine vinegar or Opal Basil Vinegar
1 teaspoon freshly chopped basil
6 Tablespoons vegetable oil
1 clove garlic
1/2 teaspoon freshly chopped marjoram
1 teaspoon freshly chopped oregano
pinch of salt and pepper

Combine all ingredients and mix well. Let mixture sit for 15 minutes to blend before using.