Recipes

Grethe’s Tomato & Cucumber Salad

1 cucumber 8-10 tomatoes ½ white onion chopped dill 1 tbsp salt 1 tbsp black pepper ¼ cup sugar 1 cup white vinegar ½ cup oil, added slowly Mix well all ingredients together. Let sit for 10 minutes in the fridge, so that the flavors meld.

Garlic Caesar Baked Chicken Salad

Marinated and grilled, this garlic Caesar baked chicken, served on a bed of crisp Romaine lettuce with croutons and shaved parmesan. 1 bottle (270 ml) Renée’s Roasted Garlic Caesar Wellness Dressing 2 x 6 oz boneless skinless chicken breasts 3 heads of Romaine lettuce 1 cup croutons ½ cup fresh shaved parmesan cheese 1 sprig

Fruit and Chicken Salad

Dressing: ½ cup mayonnaise ¼ cup sour cream 1 tsp liquid honey 1 tbsp finely minced fresh ginger root 2 tsp freshly squeezed lime juice finely grated peel of 1 lime Salad: 1 cantaloupe 1 large ripe mango 1 pint strawberries 1 cup seedless green grapes ½ cup thinly sliced celery 2 cups cubed cooked

Fresh Tomato and Feta Cheese Pasta Salad

12 ounces radiatore or penne pasta 2 cups diced red and yellow tomatoes or all red tomatoes 1-2 cloves garlic, minced 2-3 tablespoons extra-virgin olive oil 6 tablespoons Silver Palate Balsamic Country Salad Splash 4 ounces feta cheese, crumbled Salt and freshly ground black pepper to taste 1/4 cup fresh basil leaves, torn or chopped

Fresh Mozzarella with Tuscan Tomato Basil Vinaigrette

1 lb. fresh mozzarella, sliced into 1/3-inch slices 3 large red beefsteak tomatoes, sliced into 1/3-inch slices 12 fresh basil leaves Wild Thymes Tuscan Tomato Basil Vinaigrette Alternate mozzarella and tomato slices on each of 4 plates. Place basil leaves on top and drizzle with Wild Thymes Tuscan Tomato Basil Vinaigrette. Serves 4 Recipe from

Fresh Corn Salad

Fall Classic Waldorf Salad

4 cups chopped romaine lettuce 2 large apples, cored and chopped 2 stalks celery, chopped 1/3 cup chopped walnuts Newman’s Own Ranch Salad Dressing to taste In a large bowl, combine all ingredients, tossing well to coat. For delicate baby leaf salads: divide salad greens evenly on serving plates. Combine remaining ingredients and mound gently

Doreen’s Favorite Tossed Salad

Any greens can be used to make this salad. I like romaine hearts. Torn up greens of your choice Halved grape tomatoes Chopped green onions Few slices of raw mushrooms Generous amount of grated Parmesan Reggiano cheese Salt over the top and freshly ground black pepper Dressing: 2 parts rice vinegar 1 part extra virgin

Curried Wild Rice Walnut Salad

500 ml cooked Du Bois Wild Rice 125 ml sliced green onion 125 ml shredded carrot 25 ml finely chopped parsley 1 small Granny Smith apple, diced 50 ml coarsely chopped walnuts Curry Lemon Dressing: 50 ml salad oil 50 ml lemon juice 15 ml sugar 25 ml salad dressing or mayonnaise 1 clove garlic,

Cranberry Turkey Salad

10oz cooked turkey breast, cubed 4 cups romaine lettuce, torn into small pieces 1 large red apple, cored and cut into small pieces 1 orange peeled and segmented (or use a small can of mandarin oranges) ¼ cup dried cranberries 3 Tbsp walnuts, coarsely chopped 3 kiwi fruit, peeled and sliced In a medium bowl,