Cascadian wild raspberry white balsamic vinegar brings juicy and tart raspberries together with luscious white balsamic in this bright, versatile infused balsamic vinegar. Use it in a spinach salad, or over fresh cut fruit. Try it as a glaze on salmon, or a marinade for turkey, duck, or chicken. It’s fantastic as a mixer for cocktails and much, much more.
Cascadian Wild Raspberry White Balsamic Vinegar
$7.50 – $35.95
Description
Cascadian Wild Raspberry White Balsamic Vinegar
Cascadian wild raspberry white balsamic vinegar brings juicy and tart Raspberries together with luscious white balsamic in this bright, versatile infused balsamic vinegar. Use it in a Spinach salad, or over fresh cut fruit. Try it as a glaze on Salmon, or a marinade for Poultry. It’s fantastic as a mixer for cocktails and much, much more.
RECIPE
Apple Walnut Cous Cous Salad
Serves: 4-6 servings
Ingredients
- 2 cups uncooked Israeli pearl couscous
- 1 granny smith apple diced
- ½ red onion diced
- ¼ cup chopped flat leaf parsley
- ¼ cup Orchard Ripe Red Apple Balsamic Vinegar
- ½ cup Meyer Lemon EVOO
- 1 clove crushed garlic
- 2 teaspoons, divided Canandaigua Centenntial Rub
- ½ cup chopped walnuts
Instructions
- Cook couscous according to package directions, adding 1 tsp. of Canandaigua Centenntial Rub to cooking liquid. Set aside to cool.
- While couscous is cooking, whisk together Orchard Ripe Red Apple Balsamic Vinegar, Meyer Lemon EVOO, 1 tsp. Canandaigua Centenntial Rub and garlic.
- Once couscous has cooled, toss with vinaigrette and stir in apple, red onion and parsley.
- Top with chopped walnuts. Serve chilled or at room temperature.
Additional information
| Size | 750ml, 200ml, 375ml, 60ml |
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