Black Currant Salad Refresher

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A newcomer to the American Market, not only is the black currant full of antioxidants and loaded with vitamin C, but it is one of the most delicious fruits you have ever tasted. This unbelievable dressing is fresh, light, fruity and refreshing, and adds flavor and zest to all types of green salads, chicken, turkey and duck salads, rice and couscous dishes and grilled or steamed vegetables; it makes a wonderful marinade for fish, seafood, poultry, meats, game, tofu and vegetables. 11 oz

100% natural

kosher

trans fat free

gluten free

cholesterol free

low salt

Our Price: $6.50
Sale Price: $3.00
You save $3.50!

Availability:: Usually Ships in 3 to 5 Business Days

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Description

Nutritional Information

Recipes

the O list "A few things we think are just great"
O Magazine January 2009

Voted a Fat Belly Food by Prevention Magazine, for foods that fight disease and shrink your tummy. 1 of 38 grocery store picks that target ab fat, boost health, and taste amazing.

June, 2008

Grapefruit and Avocado Salad with Black Currant Dressing

serves 6
INGREDIENTS
1/4 cup Wild Thymes Black Currant Salad Refresher 2 tablespoons chopped shallots 2 tablespoons minced ginger 2 large Ruby Red grapefruits 1 latge head butter lettuce, leaves separated 1 large avocado, halved, pitted, sliced
DIRECTIONS
Whisk fist 3 ingredients in small bowl to blend. Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter. Tope with grapefruit and avocado. Drizzle with Black Currant Salad Refresher.

Golden Raisin and Lentil Salad

serves 8
INGREDIENTS
1 1/2 cups water 1 cup lentils 1/2 cup golden raisins 1/4 cup chopped red bell pepper 1/4 cup sliced green onions 1/2 cup toasted, chopped pecans 1/3 cup Wild Thymes Mediterranean Balsamic, Raspberry Pear Vinaigrette or any Salad Refresher
DIRECTIONS
Combine water and lentils in a large microwave-safe bowl. Cover and cook on high for 5 minutes. Let stand for 5 minutes. Rinse with cold water and drain well; transfer to a medium-sized slad bowl with raisins, bell pepper and green onions. Drizzle dressing over lentils. Toss to coat well. Cover and refrigerate for at least 2 hours, stirring occasionally. Stir in pecans just before serving.

Grilled Vegetable Salad

serves 2

INGREDIENTS

1 zucchini, halved lengthwise
1 ear corn, husked
1 bunch asparagus (about 16 pencil-thin spears), ends trimmed
1 block (4 oz) firm tofu, cut into 2 1/2-inch slices
4 scallions
Olive oil cooking spray
1 cup mixed greens
1 romaine heart, chopped
1/4 avocado, cut into bite-size chunks
1 vine-ripened tomato, cut into bite-size chunks
Wild Thymes Vinaigrette or Wild Thymes Salad Refresher

DIRECTIONS

Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-size pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.

Ingredients

Black currant juice (from concentrate), cider vinegar, canola/olive oil, sugar, apples, currants, oranges, dried orange peel, sea salt, black pepper

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