BBQ Pork Salad with Summer Fruits
4 cooked pork chops, sliced
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons slivered, toasted almonds
salt and black pepper
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3/8 cup salad oil
For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Candied Walnut Gorgonzola Salad
1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Chopped California Cobb
1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 medium tomatoes, chopped
1 ripe avocado, peeled, sliced and tossed with
1 Tbsp. lemon juice
12 slices Oscar Mayer Fully Cooked Bacon, cut into 1-inch pieces
1/2 cup Kraft Shredded Mild Cheddar Cheese
2 hard-cooked eggs, chopped
1/2 cup Kraft Roka Blue Cheese Dressing
Toss all ingredients except dressing in large salad bowl. Spoon onto plates; drizzle with dressing.
Cobb Salad Your Way
1-1/2 cups torn mixed salad greens
1/2 cup chopped cooked chicken
1/3 cup canned corn, drained
1 small tomato, chopped
1/4 cup shredded carrot
1/2 medium green pepper, cut into strips
2 Tbsp. Kraft Light Ranch Dressing
Place salad greens on serving platter; top with chicken, corn, tomato, carrot and green pepper. Serve with dressing.
Easy Arugula Salad
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.
Fresh Green Bean-Pasta Salad
1 cup penne pasta, uncooked
1/2 lb. fresh green beans, cut into 1-inch pieces
1 medium tomato, chopped
1/4 cup Kraft Zesty Italian Dressing
1/4 cup Kraft Grated Parmesan Cheese
Cook pasta as directed on package, adding beans to the pasta cooking water for the last 2 min. of the pasta cooking time. Drain; rinse with cold water. Place in medium serving bowl. Add remaining ingredients; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
Grilled Pesto Chicken over Greens
1 cup Kraft Italian Pesto Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 bag (10 oz.) mixed salad greens
1 medium red pepper, cut into strips
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/2 cup Kraft Shredded Parmesan Cheese
Pour 1/2 cup of the dressing over chicken in shallow dish; cover. Refrigerate 15 minutes to marinate. Preheat greased grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 5 to 7 minutes on each side or until cooked through; cut into strips. Toss greens with the chicken, peppers and olives in large bowl. Drizzle with remaining 1/2 cup dressing; sprinkle with cheese.
Hot 'n' Spicy Buffalo Chicken Salad
1/4 cup crumbled blue cheese
1/2 cup Ranch-style salad dressing
3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes. Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.
Mediterranean Panzanella Salad
1/2 cup Kraft Ranch Dressing
1/2 tsp. curry powder
6 oz. Polly-O Fresh Mozzarella Cheese, drained, chopped
1 cup sliced peeled cucumbers
1/2 cup small pitted ripe olives
1/4 cup chopped red onions
3 medium radishes, sliced
1 bag (10 oz.) torn mixed salad greens
1 pita bread, toasted, cut into bite-size pieces
Mix dressing and curry powder until well blended. Combine cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly. Add greens and pita pieces just before serving; toss to coat.
Pasta Salad Primavera Poupon
4 cups sliced seasonal fresh vegetables (zucchini, yellow squash, onions, carrots, eggplant)
6 Tbsp. Grey Poupon Savory Honey Mustard, divided
3 Tbsp. olive oil
2 Tbsp. cider vinegar
1 Tbsp. chopped, fresh basil leaves
8 oz. penne pasta, cooked, drained and rinsed with cold water
Brush vegetables with 4 Tbsp. mustard. Grill or broil until tender. Blend remaining 2 Tbsp. mustard, oil, vinegar and basil. Toss pasta, vegetables and mustard mixture until well coated.
Pasta Salad with Pesto
1 (19 ounce) package Bob Evans Italian Grilling Sausage
1 pound uncooked penne pasta
1 tablespoon butter or margarine
2 garlic cloves, peeled
2 cups fresh basil leaves
1/2 cup fresh parsley leaves
2 tablespoons pine nuts
1/2 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
2 cups seeded and diced Roma tomatoes
1 small green bell pepper, chopped
1 cup whole ripe olives
1 cup cubed mozzarella cheese
Red leaf lettuce for garnish (optional)
Cook sausage in large skillet or on grill until browned; let cool. Cut in half lengthwise; cut each half into 1/4 inch slices and set aside. Cook penne according to package directions; drain. Toss in large bowl with butter to prevent sticking.
To prepare pesto sauce, place garlic cloves in food processor with metal blade or in blender; process until smooth. Add basil and parsley; process until finely chopped. Add pine nuts; process until finely chopped. With motor running, slowly add olive oil in fine, steady stream. Add Parmesan cheese and black pepper; process until well blended, scraping down side as needed.
To assemble salad, toss sausage, tomatoes, bell pepper, olives and mozzarella cheese with penne. Gradually stir in pesto until salad is moist but not saturated. Serve salad on lettuce-lined platter, if desired. Refrigerate leftovers.
Peach Chicken Salad
3 medium fresh peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.
Quick Sun-Dried Tomato Pasta Salad
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup broccoli florets
2/3 cup chopped or sliced green peppers
2/3 cup thinly sliced carrots
1 can (2-1/4 oz.) pitted ripe olives, drained
3/4 cup Kraft Sun-Dried Tomato Dressing
Cook pasta as directed on package; drain. Rinse with cold water; drain well. Place in large bowl. Add vegetables, olives and dressing; toss to coat. Serve immediately. Or, cover and refrigerate until ready to serve.
Roquefort Pear Salad
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Summer Fresh Spinach Salad
2 pkg. (9 oz. each) baby spinach leaves
6 small ripe peaches, thinly sliced
1 red onion, halved, thinly sliced
1 cup Planters Pecan Pieces, toasted
1 cup Kraft Shredded Parmesan Cheese
1 bottle (8 oz.) Kraft Light Raspberry Vinaigrette Dressing
Toss all ingredients lightly in large serving bowl. Serve immediately.
Sunshine Chicken Salad
8 cups torn salad greens
1 mango, sliced
1 lb. grilled boneless skinless chicken breasts, cooled, sliced
1 cup seedless green grapes, cut in half
1/2 cup Kraft Light Raspberry Vinaigrette Dressing
Cover platter with greens. Top with remaining ingredients.