WINNER: FRESH FAVORITE SUMMER SALADS SALAD RECIPE CONTEST
Mango Tango Spinach Salad
Number of Servings: 8
Ingredients:
- 2 mangos cubed
- 2 avocados cubed
- 4 tomatoes chunked
- 1/4 cup finely chopped green onions
- 4 cups chopped fresh spinach
- 1/4 cup finely chopped cucumbers
- 1 cup Raspberry Vinaigrette Dressing
- 1/2 cup Mozzarella Cheese shredded
- 1/4 cup sliced almonds
- 1/4 cup chopped fresh cilantro
Instructions:
In large serving bowl combine mangos, avocados, tomatoes, onion, spinach, cucumbers, and dressing, and lightly toss. Sprinkle cheese, almonds, and cilantro evenly over top of salad prior to serving. Immediately before serving gently toss once more and serve.
Prep Time: 20 minutes
Julie Veith
Wichita, KS
"A most fitting end to the last day of my summer vacation when I opened my e-mail and found I had won the Salad A Day Fresh Favorite Summer Salads Recipe Contest. Due to my husband's healthy-eating kick and our joint love of spinach and mangoes, I thought it would be fun and tasty to create a unique variety of an already favorite summer salad, and it was!"
FINALIST: FRESH FAVORITE SUMMER SALADS SALAD RECIPE CONTEST
Sedona Summer Salad with Crispy Chicken
Number of Servings: 4
Ingredients:
- 1 pound frozen breaded chicken breast tenders, thawed and cooked according to package instructions
- 2 cups torn leaf lettuce
- 1 cucumber, peeled and thinly sliced
- 1 yellow squash, thinly sliced
- 2 green bell peppers, cored and chopped
- 1 cup peeled baby carrots, sliced
- 1 cup cherry tomatoes, halved
- 1 15.25-oz. can whole kernel corn, drained
- 1 cup grated sharp cheddar cheese
- 1 bottle retail Italian Salad Dressing
Instructions:
While chicken tenders are cooking, toss remaining ingredients together in large serving bowl until well-blended. Slice cooked chicken tenders into bite-sized pieces and arrange on top of salad.
Prep Time: 30 minutes
Karen Kuebler
Dallas, TX
FINALIST: FRESH FAVORITE SUMMER SALADS SALAD RECIPE CONTEST
Tex-Mex Cobb Salad
Number of Servings: 4
Ingredients:
Chipotle BBQ Dressing
- 3/4 cup Ranch dressing
- 1/4 cup prepared hickory barbecue sauce
- 3 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon minced chipotle chile in adobo sauce
Salad
- 8 cups shredded romaine lettuce
- 4 strips cooked thick-cut bacon, cut in 1/2-inch pieces
- 1 avocado, peeled, diced
- 1 1/2 cups cooked corn kernels
- 15-ounce can black beans, rinsed and drained
- 1 1/2 cups diced cooked grilled chicken breast
- 1 1/2 cups grape tomatoes
- 1 cup pepper jack cheese, cubed
- 1/3 cup sliced red onion
- Tortilla chips (garnish)
Instructions:
In small bowl, combine Ranch Dressing, barbecue sauce, cilantro, lime juice and chipotle chile; mix well. Line a large platter with lettuce. Arrange remaining ingredients, in rows, across lettuce. Serve with dressing. Garnish with tortilla chips.
Priscilla Yee
Concord, CA
