Thursday, 30 August 2018


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

Total Prep Time: 15 minutes             Calories Per Serving: 220


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


  • 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


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

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


  • 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


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


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.


  • 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


  • 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


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.


  • 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


  • 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


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.


  • 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


  • 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


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.


  • 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


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


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


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.


  • 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


  • 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


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.


  • 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


  • 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


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

Total Prep Time: 20 minutes                        Calories Per Serving: 160


  • 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


  • 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


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.

  • 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 
  • 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


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

Total Prep Time: 20 minutes              Calories Per Serving: 360


  • 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


  • 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.