16 oz grape tomatoes or cherry tomatoes
6-8 oz fresh mozzarella
2 tbsp fresh basil chopped
1 tbsp Bella Nonnas Basil Infused Olive Oil
a pinch of salt and pepper
1 tbsp Bella Nonnas 18 Year Old Traditional Balsamic Vinegar
Slice grape tomatoes into halves and cut avocados into small pieces. Drain liquid from fresh mozzarella and pat dry. Cut fresh mozzarella into halves (optional). Slice fresh basil into thin strips.
Bring grape tomatoes, avocados, fresh mozzarella and fresh basil into a large bowl. Add sweet basil extra virgin olive oil, salt and pepper. Toss to combine.
Bring everything into a serving plate or bowl. Drizzle with balsamic vinegar.
Serve and enjoy!
1 head of Broccoli (cut into flowerets)
1/2 cup of Cashews
1/4-1/2 Finely Chopped Red Onion
¼ cup of cranberries or raisins (optional)
Place in large bowl and set aside
3/4 cup of Mayonnaise
1/4 cup of Bella Nonnas 18 Year Old Traditional Balsamic Vinegar
1/6 cup of sugar
Whisk dressing ingredients together until the sugar is fully dissolved.
Toss all of the ingredients together and let sit for a few hours.
Toss salad again and serve.
Cooking Time : 5-10 min, let rest for several hours to blend flavors wellServings : 3-4
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Bella Nonnas Ultra Premium EVOO
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole
1 cup croutons
Place all ingredients, except lettuce, into the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan
Cooking Time : 1-2 min Servings : 6-8
Ingredients: 4 tablespoons Bella Nonnas Maple Balsamic Vinegar 2 Tablespoon Bella Nonnas Barrel-aged Red Wine Vinegar 1 teaspoon good quality Dijon style mustard 4 tablespoons Bella Nonnas Blood Orange Olive Oil 2 tablespoon finely minced shallots 1/2 teaspoon salt freshly ground black pepper to taste 4 slices center-cut bacon, cooked to a crisp and finely crumbled 2 quarts young spinach leaves, stems removed, washed orange wedges (peeled, seeded, cut and stripped) Cooking Instructions: Place spinach in a serving bowl. Place the balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute,...