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: Beefy Steak Salad with Grilled Italian Cheese Croutons

1 C. Italian dressing [Beefy Steak Salad with Grilled Italian Cheese Croutons]
1 Lb. Boneless sirloin steak

Recipe: Zippy light potato toss

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

Recipe: Zesty Watermelon Salad

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

Recipe: Vegetarian Ranch Taco Salad

Taco Dressing
1 Tbs. Dry Ranch salad dressing mix
1 Tbs. Dry taco seasoning mix

Recipe: Tuscan White Bean Italian Salad

3 Cans (19-oz). Cannellini (white kidney beans), rinsed and drained

½ C. Diced red onion

Recipe: Tropical Fruit Salad

2 C. Fresh pineapple, cubed
1 Fresh avocado, cubed
1 Fresh mango, cubed
½ C.

Recipe: Thai Spicy Chicken Salad

4 Chicken Breasts (boneless, skinless)
1 Cup Chili Garlic Sauce
1 Large carrot, cut into 3”

Recipe: Terra Cotta Grilled Chicken Salad

1 C. Grilled chicken breast, sliced into 1/2-inch strips
3/4 C. Mild chili pepper, thinly sliced


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