SALADS

Thai Peanut Salad

Thai Peanut Pasta Salad

Salt (to taste)
1 lb. Gluten free pasta (or your favorite pasta)

2015 Dressing of the Year Winner - Spinach Salad

8 oz. Fresh baby spinach
8 to 10 each Red onion rings, thinly sliced

Roasted Sweet Potato Salad

3 C. Sweet potatoes, peeled and diced
3/4 C. Honey Mustard Dressing

Mixed Greens with Apples, Red Onion and Toasted Walnuts – 2014 Dressing of the Year

2/3 C. Marzetti® Simply Dressed® Cherry Balsamic Vinaigrette
1/2 C. Walnuts

Recipe: Caribbean Corn and Black Bean Salad

1 28 oz. bag Frozen Corn, thawed
1 Red Bell Pepper, seeded and diced

Recipe: Farfalle Pasta Salad with Salami

14 oz Farfalle Paste, cooked to Al Dente (about 7oz dry pasta)
1.5 oz Artichoke hearts, diced (1/4”)

Recipe: Baby Greens with Roasted Pears, Feta and Walnuts

4 firm, ripe pears (Bosc or Bartlett) peeled, cored and cut into 8 slices
1 teaspoon olive oil

Recipe: Zippy light potato toss

4 C. Cubed cooked potatoes
1 1/2 C. Cut green beans, cooked and drained

Recipe: Zesty Watermelon Salad

½ C. Italian dressing
¼ C Sugar
1 Jalapeño pepper, finely chopped (optional)

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