Verbena Lemon White Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
SUMMER PASTA SALAD
PASTA: 
16 oz bowtie pasta
1 cucumber, chopped
1/2 cup chopped green bell pepper
2 medium sized tomatoes, chopped
1/2 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
1/4 cup lemon juice, fresh squeezed
DRESSING:
1/4 cup Verbena White Lemon balsamic vinegar
1/4 cup Verbena Tunisian Chemali olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dijon mustard
1/4 cup lemon juice, fresh squeezed
Directions:
Boil bowtie pasta according to package directions, cooking until al dente and then rinsing in cold water and straining.
In large bowl, combine cucumber, bell pepper, tomatoes, parsley, and feta.
In small bowl, whisk together all dressing ingredients then pour over top of veggies.
Add pasta to veggies and dressing, stir to combine, then refrigerate until ready to serve.
 
 
 
 
BALSAMIC SPRITZER
8oz Pelligrino or Perrier Sparkling Mineral Water
2 Tbsp Verbena White Lemon Balsamic Vinegar 
Crushed Ice
Sliced Lemon
Ground Cumin
Directions:
Fill glass with crushed ice, Sparkling mineral water, Sicilian lemon white balsamic and cumin. Stir gently.
Garnish with the sliced lemon and serve.