Directions: Bring one cup of vegetable stock to a boil in a medium sauce pan, add olive oil, and half cup of red or white quinoa. Bring back up to a boil, turn heat to low, cover pan and simmer for twelve minutes. Remove from heat and let sit for five minutes. Transfer the cooked […]
Directions: Cook the pasta al dente and cool completely. At service, place all ingredients into a large bowl and toss thoroughly with Girard’s Mango Curry Vinaigrette. Adjust seasoning as needed. For a full image of our salads please visit our Facebook or Instagram page.
Directions: In a large pot, cook the pasta al dente for 8 to 10 minutes. Cool down the pasta and transfer to a mixing bowl. Blanch the green beans in lightly salted boiling water. Cool down by shocking the beans in ice water after draining the boiling water; then add all the herbs, vegetables and […]
Directions: In a mixing bowl combine the melon, arugula and mint with the Girard’s Fuji Apple Cider Vinaigrette and toss gently. Arrange melon mixture on a serving platter or on small plates. Spread the prosciutto evenly over the melon mixture and sprinkle with Parmigian Reggiano. This elegant salad brings the traditional combination of Italian Flavors […]
Directions: In a mixing bowl gently toss everything except the Queso Fresco with Girard’s Lemon Dijon with White Balsamic Vinaigrette. Transfer to a serving platter or individual plates with lettuce on the bottom and top with the Queso Fresco. This salad is a change of pace exploring Peruvian cuisine, one of the most heavily researched […]
Directions: In a large bowl, mix couscous and lentils with all the other dry ingredients and toss with Girard’s Mint Lime Cilantro Vinaigrette. Transfer to a serving platter or individual serving plate. This make a great vegetarian entree or side dish. The addition of chicken or other meat makes a meat eaters dinner. This is […]
Directions: Wash and boil the baby red potatoes until fork tender around 8-10 minutes. Drain and let cool enough to slice. While still warm, transfer to a mixing bowl. Add all the ingredients, toss well and transfer to a serving platter or bowl.
Directions: When the apples are cut, soak them in the pineapple juice to aciculate the retard browning. Make sure to drain the apples well. Keep a little of both the toasted walnuts and golden raisins to garnish the salad. At service toss all the ingredients in a mixing bowl with the Girard’s Cranberry Poppyseed Vinaigrette. […]
Directions: Using a mandolin cut the squash in paper thin slices length wise and put in a large shallow bowl. With a vegetable peeler, shave the asiago cheese into narrow thin slices. Gently toss the squash slices with the La Maison Herb dressing adjust seasoning, salt and pepper to taste. Transfer to a serving platter, […]
Directions: Cool the pasta al dente and cool completely. At service, place all ingredients in a large bowl and toss thoroughly with Girard’s La Scala Vinaigrette and Pesto sauce. Adjust seasoning. This salad will serve 10 people as a side dish.