recipes

Blt Wedge Salad

A BLT wedge salad with a crisp iceberg lettuce wedge, crispy bacon, cherry tomatoes, and crumbled blue cheese, drizzled with creamy ranch dressing on a rustic wooden table. Garnished with fresh chives and black pepper, with a fork lifting a bite to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Blt Wedge Salad

Portions:4
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Ingrediënten

  • 8 oz. bacon cut into 1/4″ pieces
  • ½ c. sour cream
  • ¼ c. mayonnaise
  • ½ c. buttermilk
  • 1 tbsp. Ranch seasoning
  • 1 tbsp. minced chives plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 1 large head iceberg lettuce cored and cut into 4 wedges
  • 4 plum tomatoes diced

Instructies

  • In a large skillet over medium-high heat, cook bacon until crispy, 8.
  • Transfer bacon to a paper towel-lined plate and set aside.
  • Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper.
  • Shake well, then move to fridge until ready to serve.
  • Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.
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Recipe Category Pork / Salad

Pesto Caprese Noodle Salad

A bowl of pesto Caprese noodle salad with tender pasta, cherry tomatoes, fresh mozzarella balls, and basil leaves, coated in vibrant green pesto sauce on a rustic wooden table. Drizzled with balsamic glaze and garnished with grated Parmesan and black pepper, with a serving fork lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Pesto Caprese Noodle Salad

Portions:4
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Ingrediënten

  • 12 oz. No Yolks Extra Broad Noodles
  • ¼ c. walnuts
  • 2 c. fresh basil leaves packed
  • ¼ c. extra-virgin olive oil
  • 2 cloves garlic
  • ¼ c. freshly grated Parmesan
  • Juice of 1/2 lemon
  • kosher salt
  • Freshly ground black pepper
  • 1 pt. cherry tomatoes halved
  • 8 oz. Ciliegine small mozzarella balls, halved

Instructies

  • Cook “No Yolks Extra Broad Noodles” according to package directions, then drain.
  • Make pesto: In a dry skillet over medium heat, toast walnuts until golden, 3 to 4, swirling pan constantly.
  • In a blender, combine basil and olive oil.
  • Blend until combined, then add walnuts, garlic, Parmesan, and lemon juice and season with salt and pepper.
  • Pulse until completely incorporated.
  • In a large bowl, toss together noodles, pesto, tomatoes, and Ciliegine until well coated.
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Recipe Category Nuts / Pasta / Salad

Greek Salad Skewers

A plate of Greek salad skewers with cherry tomatoes, cucumber slices, Kalamata olives, feta cheese cubes, and fresh basil leaves, drizzled with Greek dressing on a rustic wooden table. Extra olives and crumbled feta are scattered around, with a cozy napkin and wooden plate enhancing the warm, inviting atmosphere.

Greek Salad Skewers

Portions:12
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Ingrediënten

  • 1 big block of feta about 12-oz., cut into cubes
  • ¼ c. extra-virgin olive oil
  • 1 tbsp. lemon juice
  • 1 clove garlic smashed
  • 1 tbsp. Chopped fresh dill
  • 1 tbsp. chopped fresh parsley
  • Flaky sea salt
  • Freshly ground black pepper
  • 12 pitted kalamata olives
  • 12 cherry tomatoes
  • 1 cucumber cut into 12 large cubes

Instructies

  • Marinate feta: In a small bowl, combine feta, olive oil, lemon juice, garlic, dill and parsley.
  • Season with salt and pepper, then toss until cheese is fully coated in the marinade.
  • Let sit for 15.
  • Assemble skewers by layering feta, olives, cherry tomatoes and cucumber onto medium skewers
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Recipe Category Cheese / Salad
Country European / Greece

Chicken Caprese Salad

A plate of chicken Caprese salad with grilled chicken breast slices, cherry tomatoes, fresh mozzarella, and basil leaves, drizzled with balsamic glaze on a rustic wooden table. Garnished with cracked black pepper and sea salt, with a serving fork lifting a piece of chicken. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Chicken Caprese Salad

Portions:4
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Ingrediënten

  • 2 cloves garlic
  • 2 c. basil leaves plus more for garnish
  • 2 tbsp. white wine vinegar
  • ⅓ c. plus 4 tablespoons extra-virgin olive oil divided
  • kosher salt
  • Freshly ground black pepper
  • 2 8- oz. chicken breasts
  • 3 c. shredded romaine
  • 8 oz. fresh small mozzarella balls drained
  • 12 oz. cherry tomatoes halved
  • Freshly grated Parmesan for garnish

Instructies

  • Make vinaigrette: Place garlic, basil, and vinegar in a blender.
  • With the motor running, slowing drizzle in 1/3 cup plus 2 tablespoons oil until fully incorporated.
  • Season with salt and pepper and set aside.
  • Brush 1 tablespoon oil over each chicken breast and season with salt and pepper.
  • Place a grill pan over medium-high heat and brush with remaining tablespoon oil.
  • Sear each breast 2 on each side.
  • Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10.
  • Transfer chicken to a cutting board and let rest, 5, then slice chicken on a bias into thin, long strips.
  • Add romaine into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips.
  • Drizzle with vinaigrette and garnish with fresh basil and Parmesan.
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Recipe Category Chicken / Salad

Pickle Pasta Salad

A bowl of pickle pasta salad with tender pasta, chopped dill pickles, shredded cheddar cheese, and a creamy dill dressing on a rustic wooden table. Garnished with fresh parsley and extra pickle slices, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Pickle Pasta Salad

Portions:8
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Ingrediënten

  • kosher salt
  • 1 lb. bowties
  • 1 c. mayonnaise
  • ½ c. sour cream
  • 3 tbsp. pickle juice
  • 1 tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • Freshly ground black pepper
  • 8 slices bacon cooked and crumbled
  • 1 c. shredded Cheddar
  • 1 ½ c. sliced mini dill pickles plus whole mini dill pickles for garnish
  • 3 tbsp. fresh dill

Instructies

  • In a large pot of salted boiling water, cook bowties until al dente.
  • Drain and return to pot.
  • Make dressing: In a small bowl, whisk together mayo, sour cream, pickle juice, Dijon, and garlic powder and season with salt and pepper.
  • Assemble pasta: In a large bowl, combine cooked bowties, cooked bacon, cheddar, dill pickles, and dill and toss with dressing.
  • Garnish with pickles and serve.
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Recipe Category Pasta / Pork / Salad

Grilled Honey Mustard Chicken Salad

A plate of grilled honey mustard chicken salad with juicy grilled chicken slices glazed in honey mustard sauce over fresh mixed greens, cherry tomatoes, cucumber slices, red onion, and shredded carrots on a rustic wooden table. Drizzled with extra honey mustard dressing and garnished with fresh parsley, with a serving fork lifting a piece of chicken. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Grilled Honey Mustard Chicken Salad

Portions:2
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Ingrediënten

  • ½ c. mayonnaise
  • 3 tbsp. yellow mustard
  • 2 tbsp. honey
  • 1 tbsp. vinegar
  • 1 ½ tsp. freshly ground black pepper divided
  • 3 c. “Tyson Grilled & Ready Chicken Breast Strips”
  • ¼ tsp. kosher salt
  • 5 c. salad greens
  • 4 slices cooked bacon chopped
  • ½ c. cherry tomatoes halved
  • ¼ c. red onion slivered
  • 2 boiled eggs sliced

Instructies

  • In a small bowl, add mayonnaise, mustard, honey, vinegar, and 1 teaspoon pepper and whisk until smooth and combined.
  • Prepare “Tyson Grilled & Ready Chicken Breast Strips” according to instructions.
  • Divide salad greens between two large bowls and top each with half the bacon, tomatoes, onion, eggs, and chicken.
  • Serve with honey mustard dressing.
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Recipe Category Chicken / Salad

Cilantro-Lime Shrimp Salad

A plate of cilantro-lime shrimp salad with grilled shrimp marinated in a zesty cilantro-lime dressing over fresh mixed greens, sliced avocado, cherry tomatoes, red onion, and black beans on a rustic wooden table. Garnished with fresh cilantro leaves and lime wedges, with a serving fork lifting a shrimp. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Cilantro-Lime Shrimp Salad

Portions:4
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Ingrediënten

FOR THE SALAD

  • 1 large or 2 medium heads fresh romaine chopped
  • 2 lb. boiled or steamed shrimp peeled and deveined
  • 2 avocados cut into large pieces
  • 2 c. sliced grape tomatoes
  • 2 tbsp. diced red onion

FOR THE CILANTRO-LIME VINAIGRETTE

  • ¼ c. extra-virgin olive oil
  • ¼ c. lime juice
  • 1 clove garlic minced (or ½ teaspoon garlic powder)
  • 1 tbsp. chopped fresh cilantro
  • 1 tsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, add chopped romaine.
  • Top with shrimp, avocado, tomatoes, and red onion.
  • Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper.
  • Pour dressing over salad and toss.
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Recipe Category Fish / Seafood / Fruit / Salad

Classic Potato Salad

A bowl of classic potato salad with tender potato chunks, creamy mayonnaise-based dressing, diced celery, red onion, and chopped hard-boiled eggs on a rustic wooden table. Garnished with fresh parsley and a sprinkle of paprika, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Classic Potato Salad

Portions:6
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Ingrediënten

  • 3 lb. yukon gold potatoes chopped into 1” pieces
  • kosher salt
  • 1 ½ c. mayonnaise
  • 1 small red onion finely chopped
  • 1 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • ¼ c. chopped pickles
  • ½ tsp. paprika
  • 4 hard boiled eggs chopped
  • ¼ c. finely chopped chives
  • Freshly ground black pepper
  • Butterhead lettuce for serving

Instructies

  • In a large pot, cover potatoes with water and season generously with salt.
  • Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15.
  • Drain and let cool slightly.
  • In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
  • Stir until well combined.
  • Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper.
  • Refrigerate until ready to serve.
  • Serve cold or at room temperature over butterhead lettuce in a large serving bowl.
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Recipe Category Eggs / Salad / Vegetables
Diets Vegetarian

Strawberry Cheesecake Salad

A bowl of strawberry cheesecake salad with fresh sliced strawberries folded into a creamy cheesecake mixture, mini marshmallows, and crushed graham crackers on a rustic wooden table. Drizzled with honey and garnished with a sprig of mint, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Strawberry Cheesecake Salad

Portions:10
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Ingrediënten

  • 16 oz. cream cheese softened
  • 1 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • 16 oz. cool whip
  • 16 oz. Strawberries sliced
  • 2 ripe bananas sliced
  • 12 oz. raspberries
  • 3 tbsp. crushed graham crackers

Instructies

  • In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy.
  • Beat in Cool Whip until combined.
  • Fold in strawberries, bananas, and raspberries.
  • Transfer to serving bowl and sprinkle top with graham cracker crumbs.
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Recipe Category Fruit / Salad

Strawberry Cobb Salad

A plate of strawberry Cobb salad with mixed greens, sliced strawberries, grilled chicken, crispy bacon, hard-boiled eggs, avocado, cherry tomatoes, and crumbled blue cheese on a rustic wooden table. Drizzled with balsamic vinaigrette and garnished with fresh parsley, with a serving fork lifting a bite. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Strawberry Cobb Salad

Portions:4
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Ingrediënten

FOR THE GREEN GODDESS DRESSING

  • 1 c. store-bought ranch dressing
  • ½ bunch flat-leaf parsley
  • 3 tbsp. thinly sliced chives
  • 8 large basil leaves

FOR THE SALAD

  • 2 tbsp. extra-virgin olive oil
  • 2 6- oz. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 romaine hearts shredded
  • 12 strawberries hulled and thinly sliced
  • 1 avocado pitted, peeled and thinly sliced
  • ⅛ red onion thinly sliced
  • 4 oz. crumbled goat cheese
  • 2 oz. thinly sliced prosciutto
  • 1 hard-boiled egg quartered

Instructies

  • Make the dressing: Place all ingredients in a blender and blend until smooth.
  • Set aside.
  • Preheat oven to 350˚.
  • In a skillet over medium-high heat, heat oil.
  • Season each chicken breast with salt and pepper and place in the skillet.
  • Sear chicken, 3 to 4 per side.
  • Transfer skillet to oven and continue to cook, 8.
  • Remove from heat and transfer chicken to a cutting board.
  • Cool 7 to 10 before slicing.
  • To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine.
  • Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg.
  • Season entire salad with salt and pepper.
  • Serve entire salad, family style, alongside remaining dressing.
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Recipe Category Chicken / Fruit / Salad
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