Tanimura & Antle Feta and Almond Salad with Balsamic Vinaigrette Working with the seasons to provide quality produce year-round, the third generation of Tanimura & Antle farms in locations from Salinas, California, to Yuma, Arizona.

1/2cup balsamic vinegar 1 cup olive oil

3 tablespoons chopped fresh basil

4 garlic cloves, chopped
1 8-ounce package
sliced almonds
1/4cup sugar

1 teaspoon cinnamon

1 head Tanimura & Antle iceberg lettuce

11/2 cups sliced red and
yellow bell peppers
1 cup sliced red onion
6 ounces French feta
cheese, crumbled

1. Combine vinegar, olive oil, basil and garlic;
mix well.
2. Cook almonds, sugar and cinnamon in a
nonstick pan over medium heat, stirring, until
almonds are lightly browned and sugar dissolves.
Be careful not to burn. Let almonds cool.
3. Cut lettuce into 6 wedges and arrange on
plates. Drizzle dressing over lettuce. Garnish
with almonds, bell peppers, onion and feta.
Makes 6 servings.

Balsamic—
The Fine Wine of Vinegar

Fine balsamic vinegar is described in terms usually reserved for wine: complex, balanced, fruity, full-bodied, jammy, tart, aromatic and well structured. True balsamic vinegar is dense, with a rich brown color, and tastes sweet and tart. The impostors that depend on caramel for color can easily be spotted with one sniff or sip. Aged balsamic is too precious to be diluted in cooking. It is used as a powerful accent drizzled over fish, fruit, meat, cheese or ice cream.

Kirkland Signature private-reserve balsamic vinegar is crafted in the traditional Italian solera aging process, blending new grape juice into older vintages every year. Over time the vinegar develops complex flavors and color from wood barrels—and a smoothness with no sharp edges—that can come only from aging for as long as 15 years.