Italian Vinaigrette

Ingredients: 

 

1/4 cup olive oil

1 cup water

1/2 cup red wine vinegar

2 Tbsp. red onion

2 cherry tomatoes

4 tsp. sugar

1 Tbsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Combine all ingredients in re-sealable container; mix well. Serve on prepared salad greens.

Creamy Garlic and Onion Salad Dressing

Ingredients: 

 

2 Tbsp. white vinegar

1/4 cup low-fat sour cream

3/4 cup low-fat mayonnaise

1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend

2 Tbsp. Mrs. Dash® Onion and Herb Seasoning Blend

1/2 tsp sugar

2 Tbsp. 2% milk

 

 

Instructions: 

 

Place all ingredients in a bowl and stir well. Cover and chill. Makes 1 1/4 cups (300mL).

Cobb Salad

Ingredients: 

 

1/3 cup olive oil

2 oz. blue cheese

4 Tbsp. red wine vinegar

4 pieces bacon

3 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend

6 cups iceburg lettuce

4 4 oz. boneless, skinless chicken breast halves

1/4 Tbsp. black pepper

1 tsp. mustard

1 tomato

 

 

Instructions: 

 

Preheat grill to medium high. Put 2 Tbsp. (30mL) Mrs. Dash® Garlic & Herb seasoning on a plate. Roll chicken breasts in the seasoning, coating thoroughly. Cook on grill 5 minutes, turn and cook for another 5 minutes or until juices run clear when skewer is inserted. Remove from grill, cool and cut into chunk. To make the salad dressing, whisk together the olive oil, vinegar, and mustard. Add remaining 1 Tbsp. (15mL) Mrs. Dash® Garlic & Herb seasoning and black pepper and mix well, set aside. On a large platter, arrange lettuce to cover the entire surface. Then, place cooled and cut-up chicken, chopped tomato, and crumbled blue cheese and crumbled bacon in strips across the platter, so that you have a strip of each salad ingredient on top of the lettuce. Drizzle the salad dressing over the salad and serve.

Pecan Pear Salad

Ingredients: 

 

1/3 cup olive oil

1 cup fresh raspberries

6 Tbsp. raspberry juice

1/3 cup blue cheese crumbles

2 tsp. Mrs. Dash® Lemon Pepper Seasoning Blend

3 pears

2 tsp. lemon juice

2/3 cup pecan halves

3 Tbsp. apple cider vinegar

10 cups salad greens

 

 

Instructions: 

 

Press raspberries through a sieve, reserving juice. Discard seeds. In a jar with a tight fitting lid, combine oil, vinegar, SugarTwin®, Mrs. Dash® Lemon Pepper Seasoning Blend and reserved raspberry juice; shake well. Toss pear slices with lemon juice, drain. In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing.

Taco Salad

Ingredients: 

 

1 bunch romaine lettuce

1 tsp. olive oil

1 cup onion

1 15.5 oz. can kidney beans

3 Tbsp. Mrs. Dash® Steakhouse Marinade

2 large tomatoes

1 lb. ground beef

1/2 cup fat-free cheddar cheese

 

 

Instructions: 

 

Add oil to large saucepan and heat. Add 1/2 cup (120mL) onions, and cook until soft. Add beef, increase heat and continue to cook for 5 minutes, stirring occasionally, until the meat is no longer pink, and the juices are clear. When beef has cooled, add Mrs. Dash® Steakhouse Marinade. In a clear bowl layer half of lettuce, then ground beef mixture, then layer 1/4 cup (60mL) cheese. Layer remaining lettuce and beans. Top with diced tomatoes, remaining 1/2 cup (120mL) onions and remaining cheddar cheese.