Greek Salad serves 4-6

Whenever we are invited to dinner parties, the invitation is often followed by “Oh, and can you bring the salad?” This Greek salad is one of our favorites to bring. Though it appears very impressive, this salad is easier to make than it looks.

1 pint cherry tomatoes (or grape tomatoes)
1-2 finely chopped shallots (or onions)
1/2 cup Kalamata olives (pitted if available)
4 oz. Feta cheese
1 Tbsp dried oregano
2-3 sundried tomatoes (optional)
2 Tbsp Jessie’s Balsamic Vinaigrette

Cut tomatoes in half and place in mixing bowl. Add olives and shallots. Crumble in Feta cheese. Slice sundried tomatoes and add. Sprinkle on Oregano, mix in Jessie’s Balsamic Vinaigrette and serve!

Note: This recipe can be made ahead of time and kept cold in the fridge for up to 6-8 hours.

Greek Salad

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Tomato Sandwiches serves 4

“Harriet the Spy” is not the only one who loves tomato sandwiches, especially when they are made with Jessie’s Balsamic Vinaigrette!

2 ripe tomatoes (thinly sliced)

8 slices of your favorite bread (toasted if you like)

Mayonnaise to taste (optional)
Approximately 4 Tbsp of Jessie’s Balsamic Vinaigrette
Salt and pepper to taste

  1. Toast bread to your desired level (if toasting)
  2. Spread one side of bread with mayonnaise
  3. Place a layer of thinly sliced tomato
  4. Drizzle approx. 1 Tbsp of Jessie’s Balsamic Vinaigrette onto the tomatoes.
  5. Add a pinch of salt and pepper (if desired). Place second slice of toast on top.
  6. Cut in half, and enjoy!

P.S. Also delicious with slices of avocado added onto each sandwich.

Tomato Sandwich

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Avocado Wells serves 4

There’s something very magical that happens when avocados are combined with our Vinaigrettes- we can’t quite describe the phenomenon, but recommend you try it for yourself. This beautiful dish is great for parties and easy to prepare! We love it best with ripe Haas avocados. We know they are ripe when they just give to the touch.

2 ripe Haas avocados
4 Tbsp Nathalie’s Red Wine & Balsamic Vinaigrette

  1. Cut the avocados in half, and remove the pits
  2. Pour approximately 1 tbsp of Nathalie’s Red Wine and Balsamic Vinaigrette into the well
  3. Serve! The avocado shell serves as the bowl, no plates required!

P.S. We love to add a little scoop of our “Carrottes Rapées” on top for a colorful, delicious appetizer, side dish or snack. See the next recipe for “Carottes Rapées”!

Avocado Wells

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Carrottes Rapées serves 6-8

Fresh and simple to make, it is easy to understand why carottes râpées has become a basic staple at our house. It is a perfect dish to bring to a pot luck lunch or dinner! You won’t believe how easy it is to prepare. (Can be easily multiplied for larger gatherings).

8 medium sized carrots (approximately 1 ½ lbs)
2 finely chopped shallots (optional)
2 TBSP finely chopped Italian or regular parsley (optional).
¼ cup Well Dressed Greens Nathalie’s Red Wine and Balsamic Vinaigrette

  1. Peel and grate carrots and place in medium sized serving bowl.
  2. Add finely chopped shallots and parsley, if using.
  3. Add Nathalie’s Red Wine & Balsamic Vinaigrette
  4. Mix contents of bowl and enjoy!

P.S. This recipe has a special place in our hearts as it is the dish we chose to serve as a sampler at our very first Vermont Farmer’s Market Stand. We ran out quickly! Kids loved it! Their parents loved it!

Carrottes Rapees (Carrot Salad)

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Steamed Asparagus serves 4

Every year my family looks forward to late spring/early summer, when farmer’s markets are spilling over with freshly harvested asparagus. For a delightful vegetable side dish, try steaming the asparagus ahead of time, cooling them to room temperature, then when you’re ready to serve, drizzle Helyett’s Traditional French Vinaigrette onto asparagus and it’s done!

1 lb. of Asparagus

Wash asparagus.
Place asparagus in a steamer and steam until desired consistency (approximately 10 minutes). Place asparagus on serving platter and allow to cool to room temperature, or refrigerate for later use. Just prior to serving, drizzle approximately 1-2 Tbsps. of Helyett’s Traditional French Vinaigrette onto asparagus.

Note: Whether steamed, grilled or broiled, the flavor of fresh asparagus comes alive when accompanied with Helyett’s Traditional French Vinaigrette.

Steamed Asparagus

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Cold Lentil Salad serves 10

Lentils are a wonderfully healthy plant based source of protein, fiber, vitamins and minerals. Here’s one of our family’s favorite ways to prepare these healthy legumes. Meat eaters and vegetarians alike are sure to love it as a main course!

2 cups (approximately 1 lb.) of French or Green Lentils
1 small red onion, finely diced
1/4 cup chopped parsley
1 red pepper, finely diced (optional)
1/2 cup Helyett’s Traditional French Vinaigrette

Rinse lentils. Place in pot with enough water to cover. Bring to a boil and simmer until lentils are cooked, adding water if necessary to keep lentils covered (approximately 20 minutes).
Drain lentils, place into a mixing bowl and allow to cool to room temperature. Add onion, parsley and red pepper.
Pour on Helyett’s Traditional French Vinaigrette>. Stir and serve! (Also delicious cold: make ahead of time and place in refrigerator for up to 3 days). Try this recipe with a slice of hearty bread.

Cold Lentil Salad

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