By Ellen Fruchtman, President An absolutely delicious (and healthier) twist on a classic. Creamy and savory with wonderful fresh herbs. You will never make it any other way! Get the recipe now. 8 eggs, hard-boiled1 green onion2 tbsp fresh dill (or basil), chopped 1/4 cup Greek yogurt, fat-free2 tbsp mayonnaise1 tbsp Dijon mustard1/2 tsp Kosher saltfresh ground pepper,...
by Angie Ash, EVP This versatile salad is bursting with flavor and texture, and healthy yet tasty ingredients. It’s my favorite to whip together for gatherings with family or friends, which I’m hoping we can actually do this summer! Easy Celebration Salad For the Dressing¾ cup sugar½ cup apple cider vinegar½ teaspoon salt½ teaspoon black pepper¼ cup extra virgin...
by Angie Ash, Executive Vice President Greek Orzo Salad If you’re looking for a bright and summery salad to bring to a 4th of July BBQ, this one will steal the show! 1 ½ cups uncooked orzo pasta2 6 oz cans marinated artichoke hearts1 tomato, seeded and chopped1 cucumber, seeded and chopped1 red onion, chopped1 cup crumbled feta cheese1...
By Michael Fruchtman, CFO Serves: 8 1 cup hazelnuts1/4 cup white wine vinegar2 tablespoons honey1 1/4 teaspoon kosher salt1 teaspoon Dijon mustard1/4 teaspoon freshly ground pepper1/2 cup olive oil1 large bunch red kale, ribs removed, torn into bite-sized pieces (about 10 cups)1 pound Brussels sprouts, trimmed and shredded in a food processor (about 6 cups)1 cup pomegranate seeds2...
by Angie Ash, EVP With blue cheese, watermelon, almonds, herbed chicken, and a balsamic glaze, this is the perfect salad to serve at a summer gathering! INGREDIENTS 1 cup balsamic vinegar 1 pound boneless skinless chicken breasts 3 teaspoons all-purpose seasoning 1 tablespoon olive oil 4 cups baby spinach or greens 2 cups cubed watermelon 1/2 cup blue cheese crumbles ...
by Kelsi Roth, Graphic Designer It’s finally warming up outside and that means it’s time for picnics and potlucks. This pasta salad is super simple to make and an easy crowd pleaser. Ingredients 16-ounce box Tri-Colored Rotini 16-ounce bottle Italian Style Dressing 6 tablespoons McCormick Salad Supreme Seasoning 1 cup Shredded Cheddar Cheese 1 cup Broccoli, Chopped ...
By Angie Ash, Executive Vice President Warmer weather means lightened up recipes. When you’re looking for a light and refreshing salad that whips up easily, try this one! Ingredients: 1/3 cup feta cheese 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon water 1 tablespoon dill 1 garlic clove salt and pepper 1 can chickpeas, drained 2 stalks celery, chopped 1/3 cup frozen peas 1/3 cup toasted sliced...
By Michael Fruchtman, CEO/CFO Ingredients: 1/4 cup hazelnuts, chopped ½ bunch of kale, thinly sliced 1 medium-large fennel bulb, leaves and stems trimmed off and thinly sliced salt and fresh ground pepper juice of 1 Meyer lemon 2 large blood oranges (or 3 medium) About 10 mint leaves, chopped 1 tablespoon extra virgin olive oil 1 teaspoon lime zest 1 avocado, chopped Serves: 4 Directions: Toss thinly sliced fennel with...
by Michael Fruchtman, CFO Ingredients: 1 pear, diced ½ cup walnuts 4-5 cups lettuce, chopped 2 tablespoons red wine vinegar 1 tablespoon garlic, crushed Pinch dried basil ½ tablespoon honey ½ teaspoon salt 1/8 teaspoon pepper 1/8 cup olive oil 3 ounces of crumbled blue or goat cheese Directions: Mix pear, pecans, and lettuce in salad bowl. In a separate bowl, stir together vinegar, garlic, basil, honey, salt, and pepper. ...
by Shannon Joyce, Account Coordinator 8 Servings The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans. Ingredients 2 cups dried black-eyed peas (about 12 oz.) 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 2 scallions, thinly sliced 1 garlic clove, finely chopped ½...