Salads

Recipe of the Month: Ranch Potato Salad

6 to 8 large Idaho potatoes
8 slices bacon, cooked and crumbled
1 small red onion, chopped

Hawaiian Chicken Salad

Ingredients

2 1/2 cups diced cooked chicken
1 cup (20 ounces) Pineapple tidbits,

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: 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
8

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: Tropical Fruit Salad

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

Sweet Caroline’s Fall Festival Salad

1 Pkg. (7-oz.) Iceberg/Romaine lettuce mix

1 Macintosh apple

1 Bartlett pear

Stir-Together Seafood Salad

12 oz. medium (36 to 40 count) shrimp, cooked, peeled, deveined, and tails removed (see note)

8 oz. lump crab meat

Pages

Subscribe to Salads