This super easy recipe is great for salads, fish dishes, and for eating with sides dishes like potatos or veggies. It was created by Chef Seamus Mullen, as presented at the 2019 Menus of Change Leadership Summit.

Really good on a spinach salad

This can also be used as a salad dressing on iceberg lettuce :ohyeaah

Do you know what goes great seeped in extra virgin olive oil from Spain? We're thinking basil! The minty, aromatic touch of this herb pairs perfectly with the subtle flavors of extra virgin olive oil from Spain. With this recipe, you can combine them into one perfect dressing that's great for all types of salads or with any meat, both raw and cooked. But above all, it's delicious in dressing, and it's very easy to prepare. Try it out!

Ginger gives flavor to both sweet and salty dishes and can be used fresh, by grating the root, or dried. Extra virgin olive oil from Spain helps bring out the its unique, clean and fresh flavor with both bringing along numerous health benefits as well. This combination pairs well with meat and fish, but also with cakes and cookies. For your first time cooking with ginger and EVOO from Spain, we recommend an arugula salad topped with this ginger dressing.

A refreshing dressing that goes well with almost any type of salad, especially if you toss in some juicy chicken breast! Use fresh squeezed lemon or substitute your favorite vinegar (I often use rice vinegar too). This time I made the salad with tomatoes, avocado, and cucumber with a few spring onions tossed in. Mix in your favorite herbs as an option!