Holiday Tossed Salad

• 1 (10oz) pkg Italian-blend salad greens.
  Use a mix that has some red lettuce.                       
• 1 ( 5 oz.) pkg spring mix salad greens
• 11 oz cans mandarin oranges, drained
• 1 med red apple, cored & chopped
• 1 1/2 cup dried cranberries
• 1 cup walnuts
• 1/3 cup shredded cheddar cheese
• 1 (8 oz.) bottle Organicville Orange-Cranberry dressing

Rachel’s Grandma Ruth, WI

Spinach Stuffed Tilapia using Sun-dried Tomato & Garlic dressing

• 1/4 cup water
• 1/2 cup Sun-Dried Tomato & Garlic dressing
• 1 cup chopped fresh spinach leaves
• 1/2 cup Stuffing Mix or crushed bread crumbs
• 1 tbsp coarsely chopped sun-dried tomatoes
• 3-4 Tilapia fillets, pounded to desired thickness (thin enough to roll up)
• 2 tbsp olive oil
• 1/4 cup reduced fat mozzarella cheese (optional)
  

T Peterson, UT

Bamboo Rice Dish

• Cook bamboo (or jasmine or brown) rice
• Mix in Organicville’s Miso Ginger or Sesame Goddess dressing
• Garnish with either diced green onion, diced cucumber, and/or black sesame seeds
• Serve Hot

Joanne, CA

Fun Salsa

• Slice green grapes
• Slice red onions
• Mix in Organicville’s Orange Cranberry dressing

Carla, TX

BBQ Seitan Wings

• Take Seitan and dip it into a non-dairy milk, then dip in a batter, then fry it
• Once it’s fried to a crispy golden brown, place it in a pan with BBQ sauce
  and add margarine. Then serve it with celery sticks, and carrot sticks
• Ready to serve, dip all the above into Organicville’s Non Dairy Ranch dressing

Bob, CA

• 1 package baby spinach or regular spinach
• 1/3 cup dried cranberries
• 2-3 tablespoons of chopped walnuts (slightly toasted)
• Drizzle with Organicville’s Orange Cranberry dressing

Bean Salad

• 2 cans garbanzo beans – drained
• 1 can black beans – drained
• baby organic carrots - thinly sliced
• some red or yellow onion, minced
• some celery, minced
• 1/2 tsp. garlic (in olive oil - jar)
• 1/2 tsp. approx. organic dried basil
• 1/2 tsp. approx. organic dried parsley
• some sea salt
• some fresh ground tri-colored pepper
• Add Organicville’s Sun Dried Tomato and Garlic dressing and mix in.

Susan, OR

Italian Pasta Salad

• 1 cup uncooked rotini (curled pasta) cook till a dente
• 1-6 oz jar marinated artichokes chopped, (coarsely and drained)
• ½ cup sweet onion
• ½ cup halved black olive
• ½ cup chopped red bell pepper
• ¼ cup grated parmesan cheese
• 1 can (14 ½ oz) whole tomatoes (diced and drained) or fresh small tomatoes
• Dressing: Organicville Herbs de Provence, or Sun Dried tomato and Garlic or Olive Oil and Balsamic
• Layer in a dish or bowl (dressing then ingredients)
• Refrigerate at least 1-2 hours before serving

Rachel’s Grandma Ruth, WI

Spaghetti Salad

• Cook ½ package to 1 package of Spaghetti
• Sauté 1 tablespoon of chopped garlic
• Add ½ cup walnuts chopped (in a jar)
• Add ½ cup of Organicville Sun Dried Tomato and Garlic or Olive Oil and Balsamic
• 1 cup arugula (shredded or cut thin)
• 1 cup radicchio (shredded or cut thin)
• ½ cup shredded parmesan cheese (or soy parmesan)
• Put Spaghetti mixture in serving bowl and pour arugula and radiccho over it.  Mix well
• Put on top of mixture put either chicken breast (cooked pieces or sautéed) or soy chicken (browned)
• Garnish with shredded cheese and some greens

Rachel’s Grandma Ruth, WI

Tuna Salad Sandwiches
Ingredients:
1 can (7 ounces)  tuna drained
¼ cup sweet relish
salt and pepper to taste (approx. ¼ tsp.)
½ cup Organicville Ranch Dressing
1 tomato thinly sliced
4 lettuce leaves
8 slices of bread
 
Mix in bowl:  tuna, relish, salt, pepper, and
Organicville Ranch Dressing.  Spread tuna
Mixture on a slice of bread and add 2
Tomato slices and lettuce leaves and top
With additional bread slice.

Wanda, TN

Penne Tuna Salad
12 oz brown rice penne or spiral pasta, uncooked
2 large cloves garlic, peeled
1 medium size red onion, peeled
2 tsp red pepper flakes
5 large carrots, peeled
3 6-oz. cans low sodium chunk white albacore tuna in water, drained
2 15.5 oz. cans Small White Beans, drained (Goya® is one brand)
2 TBL Nance’s® Hot Mustard
½-1 bottle Organicville® Olive Oil and Balsamic Organic Vinaigrette

Cook pasta according to directions – do not overcook.  Place in large bowl. Place garlic in food processor, mince. Add red onion to garlic, chop. Put garlic, red onion, and red pepper flakes in bowl with pasta. Break carrots in thirds and put in food processor, chop; add to pasta. Add drained tuna, beans, and Nance’s Mustard to pasta; mix well. Pour ½ bottle dressing over salad and mix well, adding more dressing to suit taste. Serve over bed of mixed greens, with dressing on side.

Carol, NY

Dandelion and Watercress Salad

• 2 cups torn dandelion leaves
• 1 bunch watercress, roots trimmed
• 1 medium carrot, grated (about ½ cup)
• ½ cup slivered red onion
• 1 small cucumber, peeled, seeded, and sliced
• ½ cup fresh cilantro
• Toss above in a large salad bowl
• Drizzle Organicville’s Orange Cranberry or Sesame Tamari over the salad and toss gently

Pat, MN

Urban Salad
Baja Gilled Chicken Breast
Peppered Bacon Pieces
Iceberg Lettuce (or other mixed greens)
Red Onion
Red Pepper
Sliced Celery
Mild Organic Cheddar Cheese Cubed
Slivered Candied Almonds
Organicville Tarragon Dijon Dressing

David, FL

Tomatoes & Mozzarella
2 firm medium sized tomatoes
8 oz. round mozzarella cheese
Freshly ground pepper
Fresh (or ground) basil
Organicville Olive Oil & Balsamic Organic Vinaigrette

Slice tomatoes into generous slices. Slice mozzarella into slices (half the thickness of the tomato slices). Place mozzarella on each tomato slice and arrange on plate. Sprinkle pepper on each of the slices (as generously as you prefer). Sprinkle basil on each of the slices (as generously as you prefer). Pour Organicville Olive Oil & Balsamic Organic Vinaigrette over each of the slices.
Serves 4

Chandra, VA

Creamy Berry Jicama Salad
1/2 minced Jicama
1/2 cup chopped strawberries (frozen or fresh )
1 tablespoon Organicville balsamic vinaigrette dressing
1 tablespoon soy sour cream
1 dash of dill
1 dash of garlic powder

Directions:
Chop Jicama and strawberries. Add other ingredients, mix and enjoy!

Julie, IL

Tarragon Dijon Pita Pockets
1 Whole Wheat Pita Bread
2 slices of Tofurkey
Lettuce and a slice of tomato

Combine and add a dash of tarragon Dijon, its ready to enjoy!

Barb, CA

Feta-Olive Romaine Salad
6 cups curly leaf or Romaine lettuce
2/3 cup dried sweet red pepper or dried tomatoes or fresh
3 - 4 Tablespoon ripe olives      
1/3 cup fresh green pepper
1/3 cup dried tomato & basil feta cheese (on top)

Add Herbs De Provence, or Sun Dried Tomato and Garlic on top, serves six.

Rachel’s Grandma Ruth, WI

Artichoke Toss Salad
2 cups torn mixed lettuces
1 - six oz. jar of marinated artichokes (chopped)
1 cup sliced fresh mushrooms
One 2 1/4 oz can sliced ripe olives  (or what you desire)

Add Herbs De Provence, or Sun Dried Tomato and Garlic on top, serves six.

Rachel’s Grandma Ruth, WI

Apple Spinach Salad
1 bag (10 oz) baby spinach leaves
1 medium avocado
1 medium green apple
1 small red onion
1 head of red cabbage
Organicville Orange Cranberrry dressing
"Chicken" strips optional

Toss spinach leaves with thinly sliced red onion strips, thinly sliced red cabbage strips, cored and sliced slices of 1 green apple, and slices from fresh avocado.  Mix with the dressing.  Then spoon onto plates or in bowls and top with “chicken” strips if desired.

Jodi, IA

Organicville Herbs de Provence
Quick and Easy Potato Salad
2 pounds Russet potatoes
1-8 ounce bottle Organicville Herbs de Provence Salad Dressing

Pre-heat the oven to 350. Pierce potatoes with a fork and bake for 45-60 minutes, or until done when pierced with fork to check. Remove from oven and allow to stand for about 30 minutes. Place potatoes in large bowl. Using clean hands or potato masher, smash potatoes (including peels) until desired consistency. Pour the bottle of Organicville Herbs de Provence Salad Dressing over the hot potatoes and combine with rubber scraper. Serve warm or cold. Serves 6-8.

Joanne, CA

Roasted Potato Salad
(not quite so quick and easy, but very tasty!)
Using the same ingredients as above (Quick and Easy Potato Salad), bake the potatoes as instructed in above recipes. After about an hour or more (or the next day) when potatoes have cooled, dice unpeeled potatoes in approximately one inch cubes. Gently toss diced potatoes in dressing.

Preheat oven to 350 degrees. Spread dressing-soaked potatoes evenly over a large cookie sheet with rims. Bake for 15 minutes, and then stir gently with a rubber scraper so they bake evenly. Bake for another 15-20 minutes, or until all the dressing is evaporated and they begin to toast a bit like you were making hashed browns. Remove hot baked potatoes from cookie sheet and place in bowl.