1.

BBQ CHICKEN SALAD

INGREDIENTS
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
¾ cup canned corn kernels, drained
¾ cup canned black beans, drained and rinsed
¼ cup diced red onion
¼ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
¼ cup Ranch dressing
¼ cup BBQ sauce
¼ cup tortilla strips
INSTRUCTIONS:
1.Heat olive oil in a medium skillet over medium high heat.
2.Season chicken breasts with salt and pepper, to taste. Add to skillet and cook,
flipping once, until cooked through, about 3-4 minutes per side. Let cool before
dicing into bite-size pieces.
3.To assemble the salad, place romaine lettuce in a large bowl; top with chicken,
tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of
the salad and gently toss to combine.
4.Serve immediately, topped with tortilla strips.

2.HARVEST COBB SALAD

INGREDIENTS
4 slices bacon, diced
2 large eggs
6 cups chopped romaine lettuce
1 apple, diced
1 pear, diced
½ cup Fisher Nuts Pecan Halves
⅓ cup dried cranberries
⅓ cup crumbled goat cheese
FOR THE POPPY SEED DRESSING
⅓ cup mayonnaise
¼ cup milk
2 tablespoons sugar
1 tablespoon apple cider vinegar
1 tablespoon poppy seeds
INSTRUCTIONS
To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple
cider vinegar and poppy seeds in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and
crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil
and cook for 1 minute. Cover eggs with a tight-fitting lid
and remove from heat; set aside for 8-10 minutes. Drain well and let cool before
peeling and dicing.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged
rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.

Serve immediately with poppy seed dressing.

3.BACON AND AVOCADO MACARONI SALAD

INGREDIENTS
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
FOR THE LEMON THYME DRESSING
¾ cup mayonnaise
¼ cup freshly squeezed lemon juice
1 ½ tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
INSTRUCTIONS
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme
in the bowl of a food processor; season with salt and
pepper, to taste. With the motor running, add the olive oil in a slow stream until
emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package

instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and
crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and
pepper to taste.

Serve immediately, garnished with thyme.

4.ASIAN-STYLE COBB SALAD

INGREDIENTS
5 cups chopped romaine lettuce
1 (11-ounce) can mandarin oranges in light syrup, drained
⅓ cup shredded chicken
⅓ cup grated carrots
1 avocado, halved, seeded, peeled and diced
2 hard-boiled eggs, diced
¼ cup sliced green onions
FOR THE SESAME VINAIGRETTE
¼ cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce

INSTRUCTIONS
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil,
sugar, ginger and soy sauce in a small bowl; set aside.
To assemble the salad, place baby greens in a large bowl; top with arranged rows of
mandarin oranges, chicken, carrots, avocado, eggs and green onions.
Serve immediately with sesame vinaigrette.

5.GREEK SALAD
INGREDIENTS
5 cups chopped romaine lettuce
1 small red onion, thinly sliced
1 English cucumber, thinly sliced
½ cup cherry tomatoes, halved
¼ cup sliced Kalamata olives
¼ cup crumbled goat cheese
Freshly ground black pepper, to taste
FOR THE LEMON VINAIGRETTE
¼ cup olive oil
¼ cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 ½ tablespoons Imperial Sugar Extra Fine Granulated Sugar

INSTRUCTIONS
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest
and juice and sugar in a small bowl; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with red onion,
cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top
of the salad and gently toss to combine.
Serve immediately.

6.TACO SALAD
INGREDIENTS
1 tablespoon olive oil
4 ounces Mexican chorizo, casing removed
5 cups chopped romaine lettuce
½ cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained
½ cup canned black beans, drained and rinsed
1 roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
¼ cup shredded cheddar cheese, for garnish
¼ cup tortilla strips, for garnish
FOR THE LIME VINAIGRETTE
¼ cup olive oil
¼ cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste

INSTRUCTIONS
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest
and juice, and sugar in a small bowl; set aside.
Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until
dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let
cool.
To assemble the salad, place romaine lettuce in a large bowl; top with chorizo,
corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and
gently toss to combine. Stir in avocado.
Serve immediately, garnished with cheese and tortilla strips, if desired.

7.SHRIMP COBB SALAD WITH CILANTRO LIME VINAIGRETTE

INGREDIENTS
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon Emeril’s Essence Creole Seasoning
4 slices bacon, diced
2 large eggs
5 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup canned corn kernels, drained
½ cup crumbled goat cheese
FOR THE CILANTRO LIME VINAIGRETTE
1 cup loosely packed cilantro, stems removed
Juice of 1 lime
1 jalapeño, optional
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons apple cider vinegar

INSTRUCTIONS
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and
garlic in the bowl of a food processor; season with salt and pepper, to taste. With
the motor running, add olive oil and vinegar in a slow stream until emulsified; set
aside.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence,
and gently toss to combine. Place into oven and roast just until pink, firm and
cooked through, about 4-5 minutes; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and
crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil
and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat;
set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged
rows of shrimp, bacon, eggs, avocado, corn and goat cheese.

Serve immediately with cilantro lime vinaigrette.

8.CAPRESE AVOCADO SALAD

INGREDIENTS
½ cup balsamic vinegar
2 tablespoons brown sugar, packed
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
6 ounces ovaline fresh mozzarella
1 cup cherry tomatoes, halved
1 avocado, halved, seeded, peeled and diced
¼ cup basil leaves, chiffonade

INSTRUCTIONS
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small
saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8
minutes; set aside and let cool.
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook,
flipping once, until cooked through, about 3-4 minutes per side. Let cool before
dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken,
mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the
salad and gently toss to combine.
Serve immediately.

9.BLT CHOPPED SALAD

INGREDIENTS
4 slices bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
½ cup corn kernels
¼ cup crumbled goat cheese
FOR THE LIME VINAIGRETTE
¼ cup olive oil
¼ cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste

INSTRUCTIONS
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest
and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and
crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and
bacon. Stir in lime vinaigrette.
Serve immediately.

10.ITALIAN PASTA SALAD

INGREDIENTS AND SUBSTITUTIONS

To make delicious Italian pasta salad, you will need the following ingredients:

pasta - use your favorite shape of pasta. I like to rotini or fusili because of how
it holds on to the delicious Italian dressing in every crevice, bringing all the
flavors in each bite.
salami - or you can substitute with pepperoni.
grape tomatoes
bell peppers - you can use any combination of bell peppers that you want. I like
including red peppers because of the pop of color it adds.
red onion
kalamata black olives - you can also substitute with regular black olives, if you
prefer.
bocconcini mozzarella balls
fresh parsley
Italian dressing - feel free to use store-bought dressing or make your own Homemade
Italian Salad Dressing in minutes.
Parmesan cheese

Make the pasta. Bring a medium pot of salted water to a boil. Add pasta and cook
until al dente, about 8-10 minutes or according to package instructions. Drain and
rinse pasta under cold water to stop the cooking process and to cool the pasta
down.
Toss ingredients. Transfer the pasta to a large mixing bowl or serving bowl. If not
assembling the salad immediately, add some olive oil and toss together to prevent
the pasta from sticking together. Otherwise, add remaining ingredients. Pour
Italian salad dressing on top, and toss to combine.
Serve or chill. You can serve immediately with Parmesan on top, or cover the bowl
tightly with plastic cling wrap and refrigerate for at least 2 hours. This will
allow all the flavours to infuse into each other. When ready to serve, give the
salad a good toss and add a little more dressing, if desired.

11.LOADED BROCCOLI SALAD

Ingredients
3 slices bacon

¼ cup sour cream

¼ cup mayonnaise

4 teaspoons rice vinegar or cider vinegar

¼ teaspoon ground pepper

4 cups chopped broccoli

½ cup sliced scallions

½ cup shredded extra-sharp Cheddar cheese

Directions
Cook bacon in a large skillet over medium heat until crisp, 5 to 7 minutes.
Transfer to a paper-towel-lined plate. Reserve 1 tablespoon bacon fat. Chop the
bacon when cool enough to handle.

Whisk sour cream, mayonnaise, vinegar, pepper and the reserved bacon fat together
in a large bowl. Add broccoli, scallions, cheese and the chopped bacon. Stir to
coat with the dressing.

12.GREEN GODDESS SALAD WITH CHICKPEAS

Ingredients
Dressing

1 avocado, peeled and pitted

1 ½ cups buttermilk

¼ cup chopped fresh herbs, such as tarragon, sorrel, mint, parsley and/or cilantro

2 tablespoons rice vinegar

½ teaspoon salt

Salad

3 cups chopped romaine lettuce

1 cup sliced cucumber

1 (15 ounce) can chickpeas, rinsed

¼ cup diced low-fat Swiss cheese

6 cherry tomatoes, halved if desired

DIRECTIONS
To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a
blender. Puree until smooth.

To prepare salad: Toss lettuce and cucumber in a bowl with 1/4 cup of the dressing.
Top with chickpeas, cheese and tomatoes. (Refrigerate the extra dressing for up to
3 days.)

13.NO-COOK BLACK BEAN SALAD

Ingredients
½ cup thinly sliced red onion

1 medium ripe avocado, pitted and roughly chopped

¼ cup cilantro leaves

¼ cup lime juice

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

½ teaspoon salt

8 cups mixed salad greens

2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry

1 pint grape tomatoes, halved

1 (15 ounce) can black beans, rinsed

Directions
Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado,
cilantro, lime juice, oil, garlic and salt in a mini food processor. Process,
scraping down the sides as needed, until smooth and creamy.

Just before serving, combine salad greens, corn, tomatoes and beans in a large
bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss
to coat.

14.Sunomono (Japanese Cucumber Salad)

Ingredients
2 medium cucumbers, or 1 large English cucumber

¼ cup rice vinegar

1 teaspoon sugar

¼ teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Directions
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half
lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide
vegetable peeler, cut into very thin slices. Place in a double layer of paper
towels and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the
cucumbers and sesame seeds; toss well to combine. Serve immediately.

15.Apple, Fig & Brussels Sprouts Salad

Ingredients
2 tablespoons white balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon minced shallot

¼ teaspoon salt

Ground pepper to taste

¼ cup extra-virgin olive oil

8 cups baby kale and/or frisée

1 head Belgian endive, leaves separated

1 cup very thinly sliced Brussels sprouts

1 small red apple, thinly sliced

⅓ cup toasted walnuts

4 fresh figs, halved or quartered if large

¼ cup pomegranate seeds

2 tablespoons dried cranberries

Directions
Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil
until well combined.

Combine kale (and/or frisée), endive, Brussels sprouts, apple and walnuts in a
large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of
pepper. Top with figs, pomegranate seeds and dried cranberries.

16.Grilled Chicken Taco Salad

Ingredients
2 tablespoons lime juice

2 tablespoons white-wine vinegar

¾ teaspoon salt, divided

¾ teaspoon ground pepper, divided

¼ cup extra-virgin olive oil

1 cup cherry tomatoes, halved

¾ cup diced zucchini

1 firm ripe avocado, diced

¼ cup thinly sliced red onion

1 jalapeño, minced (Optional)

2 pounds boneless, skinless chicken breast

1 large ear corn, husked

5 cups arugula (about 3 ounces)

1 cup coarsely broken tortilla chips

2 tablespoons chopped fresh cilantro

Directions
Preheat grill to medium-high.

Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl;
whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeño, if using; gently
toss to coat. Set aside.

Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.

Oil the grill rack. Grill the chicken until an instant-read thermometer inserted
into the thickest part registers 165 degrees F, 4 to 5 minutes per side. Grill corn
until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean
cutting board. Cut the chicken into bite-size pieces; cut corn kernels from the
cob.

Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and
cilantro and gently toss to combine.

17.Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Ingredients
3 tablespoons extra-virgin olive oil

3 tablespoons orange juice

1 tablespoon red-wine vinegar

¼ teaspoon salt

Freshly ground pepper, to taste

8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)

4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)

2 ounces goat cheese, crumbled

1/4 cup very thinly sliced red onion, (1/4 small)

1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)

Directions
Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well
combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5
plates. Top with goat cheese and hazelnuts to serve.

18.Shrimp & Avocado Salad

Ingredients
1 pound large peeled, deveined cooked shrimp, coarsely chopped

3 small ripe avocados, cubed

½ cup thinly sliced radishes

¼ cup thinly sliced scallions

¼ cup extra-virgin olive oil

¼ cup fresh lime juice

1 tablespoon grated fresh ginger

2 teaspoons granulated sugar

¾ teaspoon salt

¼ teaspoon crushed red pepper

12 cups mixed greens or chopped romaine lettuce

Chopped fresh cilantro for garnish

Directions
Gently stir shrimp, avocados, radishes and scallions together in a medium bowl.
Whisk oil, lime juice, ginger, sugar, salt and crushed red pepper in a small bowl.
Pour the dressing over the shrimp mixture; gently stir to coat well. Divide greens
(or lettuce) among 6 plates; top evenly with the shrimp mixture and garnish with
cilantro, if desired.

19.Roasted Cranberry, Squash & Cauliflower Salad

Ingredients
5 cups cauliflower florets (about 1 1/4 pounds)

5 cups cubed butternut squash (about 1 1/4 pounds)

6 tablespoons extra-virgin olive oil, divided

¾ teaspoon salt, divided

¾ teaspoon ground pepper, divided

1 cup cranberries, thawed if frozen

4 large eggs

¼ cup white-wine vinegar

2 tablespoons minced shallot

1 teaspoon Dijon mustard

1 clove garlic, grated

8 cups torn escarole

⅓ cup toasted chopped pecans

¼ cup crumbled blue cheese

Directions
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Toss cauliflower and squash with 1 tablespoon oil and 1/4 teaspoon each salt and
pepper in a large bowl. Arrange in a single layer on the prepared baking sheet.
Roast, stirring once or twice, until almost tender, 18 to 22 minutes. Add
cranberries and roast until they start to burst, about 5 minutes more.

Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a
boil over high heat. Remove from heat, cover and let stand for 5 minutes for
medium-soft yolks or 6 minutes for medium-firm. Drain and cover with ice water.
When cool, peel and cut in half.

Whisk vinegar, shallot, mustard and garlic with the remaining 5 tablespoons oil and
1/2 teaspoon each salt and pepper in the bowl.

Drizzle 1/3 cup of the dressing over the roasted vegetables and stir gently until
evenly coated. Add escarole to the bowl and toss to coat with the dressing; add the
roasted vegetables and toss to combine. Serve the salad topped with the eggs,
pecans and blue cheese.

20.Heirloom Tomato Salad with Charred Corn & Pepper Salsa

Ingredients
4 ears corn, husked

1 cup chopped jarred roasted red peppers, liquid in the jar reserved

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar plus 2 teaspoons, divided

1 ¼ teaspoons Aleppo pepper, divided

½ teaspoon chopped fresh summer savory or oregano

2 ¼ pounds heirloom tomatoes

¾ teaspoon flaky sea salt

½ cup crumbled queso fresco

Directions
Preheat grill to medium-high.

Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes
total.

Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2
teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo
pepper and savory (or oregano).

Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large
bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco
and the remaining 1/4 teaspoon Aleppo pepper.