SALADS

Salad a Day Contest Winner -- Recipe: Shrimp, Avocado, Bacon Salad with Chipotle Ranch Dressing

1 C. prepared ranch dressing
Juice of 1 lime
2 Tbsp. finely chopped cilantro & cilantro leaves for

Salad a Day Contest Winner -- Recipe: Southwestern Chicken Tortilla Salad

1 head Romaine lettuce, chopped    
2 C. coleslaw mix (shredded cabbage, red cabbage and carrots)

Salad a Day Contest Winner -- Recipe: Andouille Chicken Gumbo Salad

8 C. spring mix greens
2/3 C. diced tomatoes with green chilies, mild, drained
1/4 C. plus 4

Thai Peanut Salad

Thai Peanut Pasta Salad

Salt (to taste)
1 lb. Gluten free pasta (or your favorite pasta)
1 English seedless cucumber, thinly sliced

Cajun Chicken Salad

Serves: 4-6

2 Boneless chicken breasts
½ C. Black olives
¼ C. Red bell pepper
1 Lg. Onion, cut crosswise into rings
1 Lg.

2015 Dressing of the Year Winner - Spinach Salad

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

Roasted Sweet Potato Salad

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

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
5 oz. Spinach

Recipe: Caribbean Corn and Black Bean Salad

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

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”)

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