Wednesday, 12 September 2018

MOROCCAN FRUIT SALAD



Total Time : 15, Difficulty : 1, Servings : 4, Ingredients : 9

Total Prep Time: 15               Calories Per Serving: 280

Bananas and apple salad with a light citrus cinnamon vinaigrette.

INGREDIENTS

1 large Banana, sliced 
2 cups cooked whole wheat couscous or Moroccan couscous, cooled (about 1/2 cup dry) 
1/2 cup chopped Red Apple 
1/3 cup sliced Celery 
1/4 cup chopped walnuts, toasted 
1/2 cup plus 2 tablespoons orange juice 
3 tablespoons olive oil 
1 tablespoon lemon juice 
1/2 teaspoon salt 
1/8 teaspoon ground cinnamon

DIRECTIONS

COMBINE banana, couscous, apple, celery and nuts in large bowl. Set aside.
STIR together orange juice, oil, lemon juice, salt and cinnamon in small bowl. Pour over salad; toss to evenly coat.

Thursday, 6 September 2018

SEVILLE POTATO VERDE



Total Time (mins) : 20, Difficulty : 2, Servings : 6, Ingredients : 12

Total Prep Time: 20 minutes                 Calories Per Serving: 150

It’s market day in Seville – shoppers, basket in tow, make their way around the square for the first pick of the season’s bounty. Somewhere in the distance there’s the clapping and tapping flamenco dancers, adorned in their frilly dresses with flowers in their hair. This summery, Southern Spain-inspired “coleslaw” reminds us of that perfect outdoor café meal, light enough for an easy lunch, hearty enough for an entrée side to share.

INGREDIENTS

  • 1 package (14 oz.) Classic Coleslaw 
  • 1/4 cup lite sour cream 
  • 2 tablespoons orange juice 
  • 2 teaspoons basil pesto 
  • 2 teaspoons tomato paste 
  • 2 teaspoons white or red vinegar 
  • 1 tablespoon olive oil 
  • 1 teaspoon smoked paprika or ground cumin 
  • 1 pound small red potatoes, cooked until tender, drained, halved, cooled 
  • 1/4 cup fresh or thawed frozen peas 
  • 1/4 cup fresh or thawed frozen corn kernels 
  • 1/4 cup red bell pepper, chopped 
  • Salt and pepper, to taste (optional)

DIRECTIONS

  • IN a large bowl, mix sour cream, orange juice, pesto, tomato paste, vinegar, oil and paprika or cumin until well combined.
  • ADD the potatoes, peas, corn, red pepper and Classic Coleslaw to dressing mixture and toss. Season with salt and pepper if desired.
  • TRANSFER to shallow bowls or plates.

Saturday, 1 September 2018

GRILLED BANANA & GREENS SALAD



Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 10

Total Prep Time: 15 minutes             Calories Per Serving: 230

INGREDIENTS

  • 3 firm Bananas, peeled and cut into 1/2-inch slices 
  • 1/4 lb. Asparagus, woody ends trimmed 
  • Olive oil spray
  • 2 small heads or 1 large head Romaine, washed and chopped 
  • 1/3 cup walnut pieces 
  • 3 oz. blue cheese, crumbled 
  • 3 tablespoons olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon grated lemon peel 
  • Salt and pepper, to taste 
  • 1/2 cup Blackberries

DIRECTIONS

  • SPRAY banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.
  • CHOP romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.
  • COMBINE olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended. Season to taste with salt and pepper.
  • POUR dressing over salad and gently toss.
  • DIVIDE salad between six serving plates and top with blackberries.

Thursday, 30 August 2018

CAESAR’S BOUNTY



Total Time (minutes) : 15, Difficulty : 1, Servings : 4, Ingredients : 5

Total Prep Time: 15 minutes             Calories Per Serving: 220

INGREDIENTS

  • 1 pkg. Ultimate Caesar Salad Kit
  • 1 avocado, peeled and sliced
  • 12 Asparagus Spears, halved lengthwise
  • 1 cup sliced Strawberries
  • 1/2 cup Blueberries

DIRECTIONS

  • LAYER romaine from salad kit with avocado slices, asparagus, and strawberries on four serving plates.
  • DRIZZLE Caesar dressing and sprinkle cracked pepper and herb seasoning, Parmesan and Romano cheeses and croutons from salad kit. Add blueberries and serve immediately.

Monday, 27 August 2018

BORDER SALAD OLE



Total Time (minutes) : 20, Difficulty : 1, Servings : 4, Ingredients : 9

Total Prep Time: 20 min.              Calories Per Serving: 338

INGREDIENTS

  • 4 cups Just Lettuce or Classic Iceberg Salad
  • 3 cups fresh Tropical Pineapple, cut into chunks
  • 3/4 pound cooked chicken breast, sliced
  • 1 can (15 oz.) kidney beans, drained
  • 2 tomatoes, cut into wedges
  • 1/2 avocado, peeled, sliced
  • 1/4 cup sliced black olives
  • 1/4 cup chopped Green Onions
  • 2 cups bottled salsa

DIRECTIONS

ARRANGE lettuce, pineapple chunks, chicken, beans, tomatoes, avocado, olives and onions on each salad plate. Garnish with tortilla chips, if desired. Serve with salsa. 

Friday, 24 August 2018

ARUGULA FETA WATERMELON SALUTE!



Total Time (mins) : 40, Difficulty : 1, Servings : 4, Ingredients : 6

Total Prep Time: 40 minutes              Calories Per Serving: 300

Taking that first (two-handed) bite of the season’s watermelon, its sweet and sticky pink juice running down our chin, we’re instantly reminded of the Fourth of July and fireworks, beaches and BBQs. Here, we showcase our picnic prowess by making melon the star—literally. Just dust off that star-shaped cookie cutter normally reserved for holiday treats to punch out shapes for a playful, balanced salad with blueberries, peppery arugula and a touch of sharp feta.

INGREDIENTS

  • 3 lbs. seedless watermelon, cut into 3/4-inch slices
  • 3 cups Arugula or Butter Bliss
  • 1 cup Blueberries, divided
  • 1/2 cup crumbled feta cheese, divided
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Freshly ground pepper
  • Salt to taste

DIRECTIONS

  • TO PREPARE DRESSING: In a large bowl whisk together olive oil and lemon juice. Season with salt and pepper; set aside.
  • TO PREPARE SALAD: Lay watermelon slices on a cutting board. Using a star-shaped cookie cutter, cut out stars; place on a rack to drain. Add Arugula or Butter Bliss lettuce, 3/4 of the blueberries and feta cheese to bowl with olive oil and lemon dressing and toss. Divide amongst 4 salad plates and arrange watermelon stars over the salad.
  • ARRANGE the rest of the blueberries and feta cheese on top for a holiday fun Fourth of July presentation. Finish with black pepper, if desired; serve immediately.

Family Friendly Tip: If you do not have a star-shaped cookie-cutter, a simple circle will work well too.

Wednesday, 22 August 2018

BLACK BEAN AVOCADO LETTUCE BOWLS



Total Time (mins) : 20, Difficulty : 1, Servings : 4, Ingredients : 10

Total Prep Time: 20 minutes                Calories Per Serving: 170

Who needs bowls when you have iceberg lettuce? The sturdy, curved leaves of this crispy head lettuce naturally lend themselves to cradling—proving an ideal vessel for delicious fillings—while their cool, mild flavor perfectly complement this dish’s dynamic, Southwestern-inspired flavor.

INGREDIENTS

  • 1 pkg. (8 oz.) Shredded Lettuce
  • 1 can (14.5 oz.) black beans, drained
  • 1 avocado, halved, pitted, scooped and cut into 1/2-inch pieces
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup (2 oz.) shredded Cheddar cheese
  • 1/4 cup sliced black olives
  • 2 teaspoons taco spices or chili powder
  • Olive oil, to taste
  • Lime juice, to taste
  • Salt and freshly ground pepper, to taste
  • 8 Iceberg Lettuce Leaves

DIRECTIONS

  • COMBINE shredded lettuce, black beans, avocado, cherry tomatoes, cheese, olives and taco spices in large bowl; toss. Season with olive oil, lime juice, salt and pepper, to taste.
  • TO serve, overlap 2 lettuce leaves to create a bowl. Repeat with remaining leaves to form 4 total bowls. Spoon salad mixture into lettuce bowls.

Tuesday, 21 August 2018

QUINCE VINAIGRETTE SALAD WITH MANCHEGO AND MARCONA ALMONDS



Total Time (mins) : 20, Difficulty : 2, Servings : 4, Ingredients : 11

Total Prep Time: 20 minutes                Calories Per Serving: 250

The quince looks like a dimpled golden pear, so during the short growing season in Spain you might be tempted to pick one off the tree and take a bite—but that would lead to some serious puckering. The fruit is coarsely textured and quite sour, but when cooked, the tart tannins mellow and the resulting paste or sauce has a delightful berry-meets-apple flavor. The vinaigrette for this lovely salad, which is topped with Marcona almonds, Manchego cheese and sweet dried cherries, is made with quince paste, a popular Spanish delicacy, which is often served as a companion to cheese. Look for quince paste near the artisan cheeses at most larger markets and cheese shops.

INGREDIENTS

  • 1/4 cup quince paste (fig preserves may be substituted)
  • 1/4 cup sherry vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 pkg. (15 oz.) Classic Romaine Salad
  • 3/4 cup Red Onion, peeled and thinly sliced
  • 2 small red pears, cored and thinly sliced
  • 3/4 cup dried cherries
  • 3/4 cup Marcona almonds or blanched almonds, roughly chopped
  • 1/2 cup Manchego cheese, coarsely grated
  • Salt and pepper, to taste

DIRECTIONS

  • COMBINE quince paste, sherry vinegar, minced shallot and Dijon mustard in blender. Cover; blend at medium speed.
  • SLOWLY add olive oil in thin stream, until blended. Season to taste with salt and pepper.
  • TOSS salad with quince vinaigrette to taste. Top with sliced onion, pear, cherries, Marcona almonds and Manchego cheese. Season with salt and pepper, if desired. Refrigerate any remaining dressing.

Thursday, 16 August 2018

FRUIT SALAD PARFAITS



Total Time (Minutes) : 10, Difficulty : 1, Servings : 4, Ingredients : 13

Total Prep Time: 10 minutes              Calories Per Serving: 220

With a bold and zesty finish, this blend spices up any snack, salad or meal! Try layering with fresh fruit and drizzle with Poppy Seed Dressing.

INGREDIENTS

  • 1 pkg. (6 oz.) Baby Spinach
  • 4 cups assorted fruit, cut into bite-size pieces (i.e. Banana, orange, Apple, kiwi fruit,  Blackberries, Strawberries etc.)
  • Poppy Seed Dressing (recipe below)
  • Toasted walnuts

DIRECTIONS

  • ALTERNATE layers of spinach and fruit in four goblets or glass bowls. Drizzle with Poppy Seed Dressing. Garnish with toasted walnuts.

Poppy-Seed-Dressing: 

1 cup plain low-fat yogurt, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 2 teaspoons poppy seed. Whisk together all ingredients until blended. Makes about 1 cup.

Monday, 13 August 2018

SWEET POTATO, GARDEN VEGETABLE AND FIELD GREENS SALAD WITH MAPLE VINAIGRETTE



Total Time (minutes) : 35, Difficulty : 2, Servings : 6, Ingredients : 11

Total Prep Time: 35 minutes                       Calories Per Serving: 240

While you could certainly enjoy this salad at any time of year, it really does have a cornucopia of ingredients that make it perfect for a harvest-season celebration. Our Field Greens blend provides a foundation for beautiful orange cubes of baked sweet potato, toasty pecans, dried cranberries and creamy Brie cheese. A maple syrup and cider vinegar dressing really puts this salad over the top and makes it special enough for any harvest table or even a holiday meal alongside a roasted turkey.

INGREDIENTS

  • 1 medium Sweet Potato, baked
  • Salt and ground black pepper, to taste
  • 1 pkg. (7 oz.) Field Greens
  • 3/4 cup pecan halves, toasted
  • 1/2 cup dried cranberries
  • 6 tablespoons Maple Vinaigrette (recipe below)
  • 3 oz. Brie cheese, diced

DIRECTIONS

  • PEEL and cube sweet potato; season with salt and pepper, to taste.
  • COMBINE salad blend, garden vegetables from pouch, pecans and cranberries in large bowl. Toss with 6 tablespoons Maple Vinaigrette. Arrange on serving platter.
TOP with sweet potato and brie cheese; season with pepper, to taste.
Maple-Vinaigrette: Whisk together 1/3 cup apple cider vinegar, 3 tablespoons maple syrup, 2 tablespoons canola oil, 1 shallot, finely chopped, 1/4 teaspoon ground ginger, pinch of crushed red pepper and pinch of salt until blended. Makes about 1/2 cup.

Friday, 10 August 2018

JARLSBERG WINTER SALAD



Total Time (minutes) : 20, Difficulty : 1, Servings : 4, Ingredients : 8

Total Prep Time: 20 minutes                 Calories Per Serving: 270

This salad combines the sweetness of pineapple with Jarlsberg cheese and a citrus vinaigrette.

INGREDIENTS

  • 1-1/2 cups fresh Tropical Pineapple, chopped
  • 2 oranges, peeled and sectioned
  • 1 tablespoon grated orange peel
  • 1/4 cup orange juice
  • 2 tablespoons balsamic or white wine vinegar
  • 1 tablespoon vegetable oil
  • 1 package (10 oz.) Italian or other Salad Variety
  • 1/2 cup shredded Jarlsberg cheese or crumbled blue cheese
  • 1/2 cup chopped walnuts or pecans, toasted

DIRECTIONS

  • COMBINE pineapple, oranges, orange peel, orange juice, vinegar and oil in large bowl. Let stand for 5 minutes.
  • ADD salad blend; toss well. Sprinkle with cheese and nuts.

Monday, 6 August 2018

WALDORF SALAD WITH APPLES, GRAPES IN VINAIGRETTE



Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 10

Total Prep Time: 20 minutes                        Calories Per Serving: 160

INGREDIENTS

  • 1/4 cup apple cider vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon-style mustard
  • Salt and ground black pepper, to taste
  • 3 medium Granny Smith Apples, thinly sliced
  • 1-1/4 cups Red Grapes, halved
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup Celery, thinly sliced
  • 6 Butter Lettuce leaves

DIRECTIONS

  • COMBINE vinegar, oil, honey and mustard in small bowl. Season with salt and pepper, to taste. Whisk to blend.
  • STIR together apples, grapes, walnuts and celery in medium bowl. Pour dressing over, until coated as desired.
  • DIVIDE evenly on Butter Lettuce leaves and serve.

Saturday, 4 August 2018

MIXED BERRY SALAD WITH BALSAMIC VINAIGRETTE



Total Time (Minutes) : 20, Difficulty : 1, Servings : 4, Ingredients : 9

Total Prep Time: 20                    Calories Per Serving: 15

When the market is full of berries, don’t let yourself get in a fruit rut by just using them in desserts, breakfast and smoothies. Although who doesn’t love a smoothie? Let the abundance of these tasty gems spill over into your salad-making repertoire, starting with this Mixed Berry Salad with Balsamic Vinaigrette, which matches the fruit with tender spring greens, toasted almonds and creamy cheese for that perfect balance of sweet and salty. If you’re feeling bold, you may even want to go with a more assertive blue cheese, such as Stilton or Gorgonzola.

INGREDIENTS
  • 1 tablespoon balsamic vinegar 
  • 1 teaspoon honey 
  • 3 tablespoons extra virgin olive oil 
  • Salt and freshly ground black pepper 
  • 1 pkg. (5 oz.) Spring Mix 
  • 1/2 cup sliced Fresh Strawberries 
  • 1/2 cup Fresh Raspberries 
  • 1/2 cup Fresh Blueberries 
  • 1/4 cup shaved parmesan cheese 
  • 1/4 cup toasted sliced almonds 
DIRECTIONS
  • MIX vinegar and honey in small bowl. Whisk in olive oil and season with salt and pepper. 
  • COMBINE salad blend and berries in large bowl. Add vinaigrette; gently toss to coat.
  • ARRANGE salad on individual plates. Sprinkle with cheese and almonds.

Thursday, 2 August 2018

WARM THAI-STYLE SCALLOP & MANGO SALAD WITH CHICORY



Total Time (minutes) : 20, Difficulty : 1, Servings : 3, Ingredients : 8

Total Prep Time: 20 minutes              Calories Per Serving: 360

INGREDIENTS

  • 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined
  • 6 tablespoons Oriental chicken salad dressing, divided
  • 5 cups Organic Baby Lettuces
  • 1 cup chicory, chopped
  • 1 Mango or Papaya , peeled, seeded, and chopped
  • 1 medium cucumber, peeled, seeded and cut into half-slices
  • 1 Yellow, Green or Red Bell Peppers , cut into julienne strips
  • 1/4 cup cilantro leaves

DIRECTIONS

  • COOK scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque (if using shrimp, cook until shrimp turn pink).
  • REMOVE from heat.Toss together salad blend, chicory, mango, cucumber, bell pepper and cilantro leaves with 4 tablespoons salad dressing.
  • SPOON mixture onto three serving plates.
  • ARRANGE scallops over each salad; drizzle remaining 1 tablespoon dressing over scallops.

Monday, 30 July 2018

CITRUS GREEN SALAD



Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 9

Total Prep Time: 25 minutes                   Calories Per Serving: 220

Sweetness from the citrus and a slight crunch from the onion and nuts makes a pleased palate.

INGREDIENTS

  • 1-1/2 cups Tropical Pineapple, cut into chunks
  • 1 pkg. (10 oz.) Field Greens
  • 1 orange, peeled, halved and sliced 
  • 1/2 cup halved and sliced Red Onion 
  • 1 cup chopped nuts, toasted 
  • 1/2 cup crumbled feta cheese 
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons balsamic or red wine vinegar

DIRECTIONS

  • COMBINE pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.
  • STIR together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.

Saturday, 28 July 2018

APPLE AND WALNUT SALAD



Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 9

Total Prep Time: 10 min.                  Calories Per Serving: 200

INGREDIENTS

  • 1 pkg. (6 oz.) Butter Bliss Salad or other salad variety
  • 1 Red Apple, Diced
  • 1 Green Apple or Pear, thinly sliced
  • 1/4 cup crumbled blue cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup olive or walnut oil
  • 4 teaspoons balsamic or red wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard

DIRECTIONS

  • TOSS salad, apples, blue cheese and walnuts in bowl.
  • STIR together oil, vinegar, shallot and mustard until blended in bowl.
  • POUR dressing over salad; toss to coat.

Tuesday, 24 July 2018

GRILLED BANANA AND PEACH SALAD WITH ARUGULA



Total Time (minutes) : 25, Difficulty : 2, Servings : 6, Ingredients : 15

Total Prep Time: 20 minutes                Calories Per Serving: 220

INGREDIENTS

  • 4 peaches, halved 
  • 2 firm Bananas, peeled and sliced lengthwise 
  • 4 thin slices Red Onion 
  • 1 teaspoon chili powder 
  • 1 teaspoon grated lime peel 
  • 1 avocado, peeled and sliced 
  • 1 pkg. (5 oz.) Arugula 
  • 1-1/2 cups cooked red quinoa 
  • Almond Milk-Date Dressing (recipe below) 
  • 1 tablespoon sliced almonds 
  • 2 teaspoons flax seeds

DIRECTIONS

  • HEAT grill to high heat. Sprinkle peaches, bananas and onion slices with chili powder and grated lime peel. Grill on both sides until charred and softened, about 5 minutes. Slice peach halves and set aside.
  • ARRANGE arugula and avocado onto six serving plates. Add peach and banana slices, quinoa and dressing. Sprinkle with almond slices and flax seeds.

Almond Milk-Date Dressing: In a food processor or an emulsifier blender, puree 1/2 cup Unsweetened Original Almond Milk, 1/4 cup sliced almonds, 2-inch peeled knob fresh ginger, 1 pitted date and 2 tablespoons rice vinegar.

Thursday, 12 July 2018

BANANA & BLUE BREAKFAST SMOOTHIE



Total Time (minutes) : 10, Difficulty : 1, Servings : 2, Ingredients : 6

Total Prep Time : 10 min.                     Calories Per Serving : 200

INGREDIENTS

1/2 cup old-fashioned rolled oats
1 Banana
1 cup Blueberries
1 cup Unsweetened Original Almond Milk
1 teaspoon honey
1/2 teaspoon ground cinnamon

DIRECTIONS

ADD oats to blender. Cover; blend until a powder consistency. 

ADD banana and blueberries, blend until smooth. Pour in almond milk, honey and cinnamon, continue blending until smooth. 

Saturday, 7 July 2018

SPINACH-AVOCADO HUMMUS



Total Time : 10, Difficulty : 1, Servings : 8, Ingredients : 11

Total Prep Time: 10 minutes                      Calories Per Serving: 80

INGREDIENTS

  • 1/2 head Cauliflower 
  • 1/4 cup hulled pumpkin seeds 
  • 2 tablespoons tahini paste 
  • 1 teaspoon cumin seeds 
  • 1 garlic clove 
  • 2 cups Baby Spinach 
  • 1/2 avocado 
  • 1/4 cup orange juice 
  • 3 tablespoons lime juice 
  • 2 tablespoons grated lime peel 
  • 1 tablespoon chia seeds 
  • Salt to taste

DIRECTIONS

  • PULL off leaves around cauliflower and break it into small florets. Place into food processor or an emulsifier blender and pulse until it becomes coarse texture of “rice”, remove and set aside.
  • COMBINE pumpkin seeds, tahini paste, cumin and garlic clove in food processor or blender. Cover; blend until smooth. Add cauliflower, baby spinach and avocado to pumpkin seed mixture. Process until smooth.
  • SEASON hummus with orange juice, lime juice and grated lime peel and salt to taste. Sprinkle with chia seeds before serving with sliced apple, fresh vegetables or crackers.

Wednesday, 27 June 2018

BLACK BEAN AND GREEN TACO SALAD



Total Time (mins) : 20, Difficulty : 1, Servings : 4, Ingredients : 7

Total Prep Time : 20 minutes,  Calories Per Serving : 340

Fiesta time! Add a little salsa to your spread by turning a traditional taco salad inside out. Skip the fried shell and crack crispy tortilla chips over the top instead. Perfect for young ones and party-goers alike, this no-fuss, Southwestern-inspired salad with beans and greens, lime and sour cream makes for a well-balanced meal or fun, colorful starter. Now, where’s that piñata…

INGREDIENTS

  • 1 package (9 oz.) Just Lettuce 
  • 1 (15 oz.) can black beans, rinsed, drained 
  • 4 medium tomatoes, chopped 
  • 2 cups baked tortilla chips, broken 
  • 2 Green Onions, cut into 1/2-inch slices 
  • 1 teaspoon whole cumin seed, toasted 
  • 1 cup (4 oz.) shredded Colby & Monterey Jack cheese

DIRECTIONS

  • TO prepare dressing: In a large bowl, mix together salsa and sour cream. Add in lime juice; season lightly with salt and pepper.
  • TO prepare salad: Add Just Lettuce, black beans, tomatoes, green onions and cumin; toss gently. Add dressing and cheese; toss gently.

Monday, 18 June 2018

AMERICAN HARVEST SALAD


Total Time (minutes) : 10,   Difficulty : 1,   Servings : 4,   Ingredients : 6

INGREDIENTS

  • 1 pkg.  (12 oz.) American Salad or other Salad blend 
  • 1 large golden or red delicious apple, cored and chopped 
  • 1/2 cup thinly sliced Celery 
  • 1/2 cup coarsely chopped walnuts, toasted 
  • 1/2 cup Seedless or Golden Raisins 
  • 1/2 cup bottled honey-Dijon or honey mustard dressing 

DIRECTIONS

TOSS salad, apple, celery, walnuts and raisins in large bowl. Pour dressing over salad; toss to evenly coat and serve

Tuesday, 12 June 2018

VERY VEGGIE ASIAN SALAD


INGREDIENTS

  1. 1 pkg. (12 oz.) Very Veggie Salad
  2. 1 can (11 oz.) Mandarin Oranges, drained
  3. 1/2 cup bean sprouts
  4. 3 tablespoons toasted sliced almonds
  5. 1 tablespoon toasted sesame seed
  6. 2 tablespoons chopped chives or Green Onion
  7. Sweet and Sour Ginger Dressing (recipe below)
  8. 1 cup wonton strips or crisps, optional

DIRECTIONS

  1. COMBINE salad, mandarin oranges, bean sprouts, almonds, sesame seed and chives, in large bowl.
  2. TOSS with Sweet and Sour Ginger Dressing, to taste.Top with wonton strips. Refrigerate any remaining dressing.

Saturday, 9 June 2018

SUNFLOWER CRUNCH TARTINE


Total Time (mins) : 20, Difficulty : 1, Servings : 6, Ingredients : 9

INGREDIENTS

  • 2 cups fresh shelled peas or frozen peas, defrosted
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon sea salt, plus more for seasoning
  • 12 pieces, 3-1/2 inch round artisanal flatbread or crackers
  • 8 mint leaves, finely chopped
  • 1 pkg. DOLE® Chopped Sunflower Crunch Salad Kit
DIRECTIONS

  • COMBINE peas, tahini, olive oil, lemon juice, lemon peel, garlic and salt in a blender or food processor. Cover; blend until smooth.
  • SPREAD hummus on the flatbread or crackers. Sprinkle mint over the hummus.
  • TOSS salad blend with dressing from salad kit. Divide salad among the flatbreads. Sprinkle salad with sunflower seeds and applewood smoked bacon from the salad kit.

Saturday, 2 June 2018

Heart Salad


INGREDIENTS

  • 1 avocado, peeled, seeded and diced 
  • 1 tablespoon lime juice 
  • 1-1/2 cups diced fresh Tropical Pineapple 
  • 1 cup Spring Mix 
  • 2 teaspoons toasted pine nuts 
  • 2 tablespoons Sesame Ginger Vinaigrette (see recipe below) 
  • 1/4 cup Raspberries and/or Blueberries

DIRECTIONS

  • TOSS avocado with lime juice
  • LAYER avocado using a 4-inch heart cookie cutter as a guide on the serving plate. Place a 3-inch heart shaped cookie cutter on top and create a second pineapple layer.
  • TOSS spring mix and pine nuts with Sesame Ginger Vinaigrette and arrange on the pineapple. Scatter berries around the plate and serve immediately.

Wednesday, 30 May 2018

PEANUT BUTTER PINEAPPLE BURRITOS


INGREDIENTS

  • 1/2 cup peanut butter 
  • 2 cups Tropical Pineapple, diced
  • 2 medium Bananas, chopped 
  • 1 cup chopped Kiwi (about 2 large) 
  • 1 cup chopped Strawberries 
  • 1/2 cup flaked coconut 
  • 12 (8 inch) whole wheat flour tortillas


DIRECTIONS

  • SPREAD 2 teaspoons peanut butter on each tortilla.
  • TOP each tortilla with 2 tablespoons each pineapple, bananas, kiwi and strawberries. Sprinkle with coconut. Roll up tortillas.

Saturday, 26 May 2018

SPICY GREEN GAZPACHO


Total Time (mins) = 20, Difficulty = 2, Servings = 6, Ingredients = 13

INGREDIENTS
  • 1 English cucumber, peeled 
  • 3 slices white bread, crusts removed 
  • 2 stalks Celery, roughly chopped 
  • 1 bell green pepper, roughly chopped 
  • 1 or 2 green poblano chilies, seeded and roughly chopped 
  • 2 tablespoons fresh dill 
  • 1 teaspoon chopped garlic 
  • 3/4 cup walnuts 
  • 1 pkg. (5 oz.) Arugula 
  • 1 cup water 
  • 4 tablespoons sherry vinegar 
  • 3 tablespoons fat-free plain Greek yogurt 
  • 1 teaspoon honey 
  • 1/2 teaspoon salt 
  • Olive oil for drizzling 
  • 1 tablespoon thinly sliced mint, optional
DIRECTIONS
  • FINELY dice 1/4 of the cucumber and set aside.
  • PUREE remaining cucumber with bread, celery, green peppers, poblano peppers, dill and garlic. Transfer mixture to a large bowl. Puree walnuts, arugula and water into a paste. Add sherry vinegar, yogurt and honey. Combine walnut mixture with cucumber mixture and season with salt.
  • DIVIDE soup between 6 bowls. Serve with a sprinkling of reserved diced cucumber, a drizzle of olive oil and mint. Serve chilled.

Monday, 21 May 2018

GARDEN RAINBOW



Total Time (minutes) = 20, Difficulty = 1, Servings = 4, Ingredients = 13

INGREDIENTS

1 pkg. (6 oz.) Butter Bliss
1 beet thinly sliced
1/4  fennel bulb, thinly sliced
4 Asparagus Spears, cut in half lengthwise
4 baby carrots, peeled and halved lengthwise
4 Brussels Sprouts, thinly sliced
1 yellow squash, thinly sliced
1 red pepper, cored, seeded and thinly sliced
1 cup cooked mung beans or canned adzuki beans, drained
Grapefruit Dressing (recipe below)

DIRECTIONS

COMPOSE salad on four medium plates, beginning with the greens and then arranging the vegetables and mung beans on top.
DRIZZLE Grapefruit Dressing over the top of the salad and serve immediately.

Wednesday, 16 May 2018

CHARRED SUMMER SALAD



Total Time (minutes) = 40, Difficulty = 1, Servings = 6, Ingredients = 12

INGREDIENTS

  • 2 cups Cauliflower, cut into florets
  • 2 cups Broccoli, cut into florets
  • 2 Carrots, sliced diagonally
  • 2 cups cubed Watermelon
  • 2 cups cubed fresh Tropical Pineapple
  • 2 peaches, quartered
  • 4 Strawberries
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 2 heads Romaine Lettuce, cut in quarters lengthwise Grilled Banana-Cilantro Pesto (recipe below)
  • 1/8 cup crumbled feta cheese

DIRECTIONS

  • HEAT grill to high heat. Randomly slide cauliflower, broccoli, carrots, watermelon, pineapple, peaches and strawberries onto skewers. Lightly brush with olive oil and sprinkle with curry powder.
  • GRILL skewers 5 to 7 minutes or until charred and softened. Move skewers to an area of the grill to stay warm. Grill romaine lettuce 4 minutes or until charred.
  • CHOP romaine and transfer to serving platter and season to taste with salt and pepper.
  • REMOVE vegetables from skewers and arrange over romaine; spoon on Grilled Banana-Cilantro Pesto (recipe below) and sprinkle with feta. Serve either warm or room temperature.

Thursday, 10 May 2018

STRAWBERRY SALAD WITH GREENS AND PINE NUTS



Total Time (minutes) = 15,  Difficulty = 1,  Servings = 4,  Ingredients = 6

INGREDIENTS

  1. 1 tablespoon balsamic vinegar
  2. 3 tablespoons extra-virgin olive oil
  3. 1 tablespoon chopped fresh basil leaves, or 1 teaspoon dried basil, crushed
  4. Salt and ground black pepper
  5. 1 pkg. (9 oz.) Leafy Romaine
  6. 2 cups sliced Strawberries
  7. 1/4 cup pine nuts, toasted
DIRECTIONS


  • WHISK vinegar and olive oil in small bowl. Add basil, and season with salt and pepper. Combine salad and strawberries in large bowl.
  • ADD vinaigrette; gently toss to evenly coat. Divide salad between 4 plates. Sprinkle each salad with pine nuts.

Saturday, 5 May 2018

PINE-BERRY SPICE PUNCH


Total Time (minutes) = 10,  Difficulty = 1,   Servings = 8,  Ingredients = 7

INGREDIENTS

  • 4 cups Strawberries, hulled, plus additional for garnish 
  • 2 cups fresh Tropical Pineapple, peeled and cubed, plus additional for garnish 
  • 3 cups sparkling water 
  • 1/4 cup honey 
  • 1/4 cup sweet chili sauce 
  • Juice of 1 lime 
  • Ice cubes, as needed

DIRECTIONS

  • COMBINE strawberries, pineapple, sparkling water, honey, sweet chili sauce, and lime juice into blender. Cover; blend until smooth.
  • FILL four glasses with ice, and pour mixture into glasses. Garnish with sliced strawberries and pineapple, if desired.

Tuesday, 1 May 2018

GRILLED BANANA & GREENS SALAD RECIPES


INGREDIENTS

  • 3 firm Bananas, peeled and cut into 1/2-inch slices 
  • 1/4 lb. Asparagus, woody ends trimmed 
  • Olive oil spray
  • 2 small heads or 1 large head Romaine, washed and chopped 
  • 1/3 cup walnut pieces 
  • 3 oz. blue cheese, crumbled 
  • 3 tablespoons olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon grated lemon peel 
  • Salt and pepper, to taste 
  • 1/2 cup Blackberries 


DIRECTIONS

  1. SPRAY banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.
  2. CHOP romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.
  3. COMBINE olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended. Season to taste with salt and pepper.
  4. POUR dressing over salad and gently toss.
  5. DIVIDE salad between six serving plates and top with blackberries.