1 large red apple, cut into julienne strips 1 large pear, cut into julienne strips 1 medium celery stalk, cut into thin slices (about ½ cup) 4 oz Havarti cheese, cut into julienne strips 3 tbsp olive oil 2 tbsp frozen apple juice concentrate, thawed 3 tbsp coarsely chopped honey-roasted peanuts In a medium salad
Read More8 oz Orzo rice (rice-shaped pasta; about 1 ¼ cups) 2 tbsp sherry wine vinegar 1 tbsp fresh lemon juice ½ cup extra-virgin olive oil 1 ¼ lbs assorted Heirloom Tomatoes, cut into ½ inch pieces ¾ cup chopped green onions ½ cup sliced pitted oil-cured olives ¼ cup thinly sliced fresh basil ¼ cup
Read More3/4 lb. shrimp, cooked, peeled and de-veined 1/2 cup celery, cut on a bias 1/2 cup yellow and red bell peppers, diced 6 tablespoons mayonnaise 2 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce Romaine lettuce Mix mayonnaise and dipping sauce in a bowl and set a side. In another bowl add the shrimp,
Read More1 head Lettuce 2 Tomatoes 15 chopped Black Olives 1 small Onion 1 lb Ground Beef 1 package Taco Seasoning 1 cup Shredded Cheddar Cheese 1 cup Catalina Dressing ½ cup Garden Fresh Gourmet Salsa 16 oz bag Garden Fresh Salsa Tortilla Prep: Chop lettuce, tomatoes, onion; crunch chips into a bowl. Brown the ground
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