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Ingredients: 24 oz. Boulder Organic Autumn Squash Soup Herb Dressing ½ C. Greek or Whole Milk Yogurt 1 tsp Dijon Mustard 2 tsp Fresh Lemon Juice 2 Tbsp Fresh Chopped Herbs ½ tsp Kosher Salt Salad 1 C. Watercress 1 Fennel Bulb, thinly sliced 1 Red Apple, cut into matchsticks 1 Head of Endive, chopped ½ C. Chopped Parsley ½ C. Fennel Fronds Directions: Prepare the dressing by whisking together the ingredients in a small … Continue reading →
Ingredients: 24 oz. Boulder Organic Roasted Tomato Basil Soup Dressing 3 Tbsp. Extra-Virgin Olive Oil 1 Tbsp. White-Wine Vinegar 2 tsp. Minced Shallot ¼ C. Crumbled Blue Cheese Salt and Pepper, to taste Salad 4 C. Baby Arugula 2 C. Watercress 1 C. Sliced Radishes 2 Tbsp. Chopped Fresh Herbs, such as parsley and oregano ¼ C. Marcona Almonds Directions: In the bottom of a large bowl, combine the olive oil, vinegar and shallot and … Continue reading →