More in Salads

Yield: 12 servings. Ingredients 12 American Lamb loin chops 1½ cups extra virgin olive oil ¼ cup flat leaf parsley, leaves only, finely chopped 1 Tbsp. rosemary sprigs, finely chopped ¼ cup oregano leaves, fresh, finely chopped 8 garlic cloves, chopped ......More

Mango Shrimp Salad Source: Source: FPI Print This Recipe Serves 10 people Ingredients & Directions 1.5 lbs. 1 C. 1 C. 1/4 C. 1/4 C. 5 5 Tbsp. 4 Tbsp. 3 1For Garnish: 1 3 Mirabel Shrimp, peeled and deveined Mango, diced Fresh or ......More

Fruit juices have become stars in cocktails, specialty beverages, salad dressings, desserts and more. We're providing several juice-based drink ideas...More

Butterball Turkey Medallion California Dreamin’ Salad Source: Source: Butterball Foodservice Print This Recipe Serving Size:  6-8 servings   Ingredients & Directions Salad: 21 oz 12-16 oz. 2/4 C. 4 1/2 C.Pomegranate Vinaigrette: Yields ......More

You won't find a cookbook that's more timely than Andrew Swallow's Mixt Salads: A Chef's Bold Creations (Ten Speed Press, $28). It shows operators how...More

Mango Tango Tilapia Salad Source: Source: FPI Print This Recipe Yield: 4 servings Ingredients & Directions 4 pieces 1 C. 1/2 C. 1/4 C. 1/4 C. 4 4 tbs. 4 tbs. 2 heads 1 bottleGarnish 1 1 FPI® UpperCrust® Tortilla Crusted Tilapia ......More

Garden Hearts® of Romaine Mexican Fiesta Salad Source: Source: Boggiatto Produce, Inc.Print This Recipe Yield: 8 servings Ingredients & Directions 8 1 1/2 Tbsp. 3/4 C. 1 1 1/2 lbs. 2 tsp. 1 tsp. 4 Tbsp. 1 14-oz. can 8 4 1 1/2 C. 1 C. 1 ......More

From: Chef de cuisine Chris Rendell, Double Crown Restaurant, New York City. Yield: 4 servings. 1 lb. Cervena venison, Denver leg cut, trimmed of any...More

Yield: 4-6 servings. Marinated Onions: 1 medium red onion cup rice vinegar cup honey cup water Salad: 2 oranges cup olive oil cup rice vinegar or white...More

From: Chef Ben de Vries, Luella, San Francisco. Yield: 12 servings. Lemon Vinaigrette: 2 Tbsp. champagne vinegar 1 Tbsp. freshly squeezed lemon juice...More

From: Chef/owner Peter Sandroni, La Merenda, Milwaukee, WI. Yield: 2 servings. 2 cups arugula cup Roth Kse Buttermilk Blue Affine cheese cup pine nuts,...More