Holiday Citrus Salad

• 10 tangerines or 5 large oranges
• 1 red onion
• 1/3 cup oil cured black olives, finely chopped or dried cranberries
• ¼ cup tangerine or orange juice
• 6 Tablespoons Garlic Gold (nuggets in oil)
• 2 Tablespoons mild honey (optional)
• Sea salt and freshly ground black pepper
• 8 cups your favorite salad green mix

Peel and thinly slice red onion. Sprinkle liberally with sea salt in colander and place a bowl slightly smaller than colander filled with water on top of colander. Place colander over sink or another bowl to drain liquid and allow the onion slices to sit at least 3 hours, preferably up to 8 to 10 hours. Rinse onion slices well and blot excess water with paper towels.

Peel tangerines and slice thinly, reserving the juice you get from slicing for the ¼ cup juice called for in the recipe. For each salad, layer tangerine and onion slices on a bed of salad greens. Combine juice, honey, Garlic Gold (nuggets in oil), and sea salt and freshly ground pepper to taste for the dressing. Drizzle dressing over all of it and garnish with the oil cured black olives or cranberries last.

Serves 8-10

Joanne, CA

Healthy Holidays Organicville Cranberry Orange Salad

• 5 navel oranges or 10 tangerines
• 1 medium red onion, thinly sliced
• 1 teaspoon sea salt
• ½ cup dried bulk cranberries
• ½ cup Organicville Orange Cranberry Vinaigrette (more or less to taste)

Take onion slices and put in colander. Sprinkle evenly with sea salt. Place bowl slightly smaller than colander on top of the onion slices and fill ¾ of the way with water. Allow to sit at least 3 hours or up to 8 hours. Rinse salted onion slices well, and blot excess moisture with paper towels.

Peel and cut oranges/tangerines into thin slices. Alternate on a plate orange and red onion slices. Drizzle each plate with Organicville Orange Cranberry Vinaigrette. Garnish with dried cranberries.

Serves 4

· For a more savory traditional Sicilian salad, substitute ¼ cup dried oil cured black olives for the dried cranberries

· After salting the red onion slices, you can let them sit for a few hours in a little additional Organicville Orange Cranberry Vinaigrette for even more flavor; these marinated onion slices are also excellent in a leftover “turkey” sandwich

Joanne, CA

Cashew and Berry Salad

• 1 bunch organic romaine lettuce torn to bite size pieces
• 1 cup organic strawberries (can also mix in blueberries and raspberries)
• 1/2 cup whole salted cashews
• 1/4 gorgonzola cheese
• Organicville Pomegranate dressing

Mix all ingredients, toss with dressing and enjoy.

Susan, OH

Broccoli Provence

• Cut about a dozen broccoli into quarters
• Saute in Organicville herbs de Provence with fresh ground pepper, 4 thin slices salami(chopped finely) or vegan sausage, for about 12 minutes

Serves 2

Barbara, CA

Meatloaf

• 1 1/2 pounds veggie beef, ground beef, turkey or chicken. (leaner is better)
• 1/2 cup 2% milk
• 1/2 cup Organicville’s Pineapple Salsa
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup Organicville’s ketchup or Organicville’s original barbecue sauce

Preheat oven to 350 degrees. Combine all ingredients except ketchup in a large bowl, and mix well. Place mixture into a loaf pan or shape into a loaf in a baking pan. Spread ketchup or sauce over the top of the meatloaf. Bake uncovered for 1 to 1 1/4 hours or until done to your liking. After baking, let sit for 5 minutes before removing from pan and slicing to serve and enjoy!

Lori

Layered Green & Yellow Zucchini Lasagne

• green & yellow zucchini (2 green, and 4 yellow)
• slice the squash (zucchini works best) lengthwise in thin slices so they somewhat resemble lasagne noodles. Salt them in, then rinse well and blot dry. Also, using a separate colander, salt the tomatoes too after slicing, or the lasagne will be way too watery
• Saute on low heat chopped garlic and  diced celery in 2 Tablespoons or so olive oil; remove from heat and transfer into bowl; turn up heat to med-high and saute onion slices until carmelized. Remove from heat and stir in cooked garlic and celery mixture with the onions.
• Saute on low heat chopped garlic and  diced celery in 2 Tablespoons or so olive oil; remove from heat and transfer into bowl; turn up heat to med-high and saute onion slices until carmelized. Remove from heat and stir in cooked garlic and celery mixture with the onions.
• bake at 375 for 45 minutes

This dish would freeze well so it would be a great dish for people to make that are growing massive amounts of zucchini in their garden.

MM, CA

Chilled Noodle Salad

• gluten free noodles
• cut up cucumbers and fresh cilantro
• add in tofu
• a few dashes of Organicville’s Island Teriyaki

Simple and perfect for a summer picnic!

Johnathon, MO

Tarragon Dijon Indian Salad

• 1 red onion (sliced in rings)
• 1 bag of spiniach
• 1/2 C of cashew peices
• 1/2 C chopped mushrooms
• 1/2 C chopped celery
• 1/2C rasins
• dash of cumin, curry, garlic powder, and black pepper
• 1 bottle of Tarragon Dijon Organic Vinaigrette

Mix all ingreidents in a bowl and serve or store in the fridge till ready to serve.

Erin K. WI

Spinach Dip

• 1 can water chestnuts
• 1 container of organic sour cream
• 1 bag of fresh Spinach, cooked
• 1/2 c. or so of Organicville Sun Dried Tomato and Garlic Dressing

Mix all ingredients well and serve will either blue tortilla chips or in a pumpernickel bread bowl.

Maribeth, PA

Veggie Bulgur Salad

• 1 large lemon
• 1 cup bulger
• 1 cup water
• Salt and pepper
• 1 cup grape tomatoes each cut in half
• 1 cup chopped seedless cucumber
• ¾ cup packed fresh parsley, chopped
• ¾ cup packed fresh mint, chopped
• 2 tsp of olive oil and balsamic or sun dried tomato and garlic

From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In microwave safe 2 quart bowl, combine lemon peel, bugler, water, and ½ teaspoon salt. Cover with vented plastic wrap and cook on high for 3 minutes in microwave. Remove from microwave and let stand until all liquid is absorbed and bulgur is tender, 5 to 10 minutes. In large bowl, toss bulgur mixture with lemon juice, tomatoes, cucumber, parsley, mint, Organicville dressing, and ¼ teaspoon ground black pepper. Serve at room temperature, or cover and refrigerate up to two days. Makes about 4 ½ cups.

Rachel’s Grandma, WI

Skinny Joes

• 2 tablespoons vegetable oil
• 1 onion, minced
• ½ teaspoon chili powder
• Salt
• 2 garlic cloves, minced
• 1 pound of “veggie beef” or 93 percent lean ground turkey
• 1 cup tomato puree
• ½ cup Organicville ketchup or ( ½ Organicville BBQ Sauce for a Smoky Joe)
• ¼ cup water
• 1 teaspoon brown sugar
• Tabasco sauce
• 4 hamburger buns

Heat oil in 12 inch skillet over medium heat until shimmering. Add onion, chili powder and ½ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Cook Veggie Meat or Turkey: Add veggie meat or turkey and cook

Stir in tomato puree, ketchup, water, brown sugar, and ¼ teaspoon Tabasco. Simmer until sauce is slightly thicker than ketchup, 8-10 minutes.

Season with salt and Tabasco to taste. Spoon sloppy Joe mixture onto hamburger buns and serve.

Joanne, CA

Organicville Teriyaki Chicken with Pineapple

• 2 pounds boneless, skinless chicken breasts
• 1 cup Organicville Island Teriyaki
• 2 cups sliced fresh pineapple, cut into 1 inch pieces with core removed, or 2 cups canned or thawed frozen pineapple pieces, drained well and blotted with paper towels
• 1 Tablespoon canola oil or other oil suitable for high heat
• Sea salt and freshly ground pepper
• 2 Tablespoons diced green onion (optional)

Preheat oven to 350 degrees. Blot chicken breasts with paper towels and season with sea salt and freshly ground pepper; place breasts at least one inch apart on rimmed cookie sheet. Bake until pink juices no longer run from the center when cut, about 40 minutes.

While chicken is baking, heat wok or large heavy-bottomed skillet on high; add oil and stir-fry pineapple approximately 5 minutes or until slightly golden on outside. Remove quickly from pan and put on plate, laying out in one layer the pieces of stir-fried pineapple.

Transfer chicken when done to cutting board and allow to cool for several minutes. Slice each chicken breast on the diagonal about ½ inch thick and lay carefully over grilled pineapple. Pour Organicville Teriyaki sauce over dish and serve, garnishing with diced green onion.

Serves 4-6

Joanne, CA

Organicville Tofu and Bok Choy Teriyaki

• 1 cup Organicville Teriyaki Sauce, Sesame or Island
• 12 ounces extra-firm pressed tofu
• 1 pound bok choy
• 2 medium carrots
• 3 green onions
• 2 Tablespoons canola or other oil suitable for high-heat frying
• Hot pepper sesame oil (optional)

Blot tofu with paper towels and cut into ½ inch cubes. Set aside. Separate each leaf of the bok choy and cut out stem part with sharp knife. Tear leaves into large pieces and cut stems into one inch pieces. Set aside. Peel and cut carrots into 2 inch thin matchstick pieces. Set aside. Dice green onions. Set aside.

Heat one Tablespoon of the oil in large wok or heavy bottomed skillet on high. Add tofu and gently stir-fry until lightly browned, about 5 minutes. Transfer tofu to bowl.

Add the other tablespoon of oil back in the pan and stir-fry the bok choy stems for one minute; add the carrots and stir-fry for another minute. Add the bok choy leaves and stir-fry for another 30 seconds. Transfer mixture to bowl.

Turn heat down to medium. Add Organicville Teriyaki Sauce and then tofu and vegetable mixture; cook gently for several minutes until sauce is heated through. Serve over rice if desired and garnish with green onion.

Serves 4

Joanne, CA

Tarragon Dijon Potato Salad

• Bake a potato (Russetts are good for this but Yukon Golds will make a moister, sweeter flavored salad)
• When the potato is piping hot out of the oven, smash it in a bowl with a fork
• Pour 2 Tablespoons Tarragon dressing over it;
• Smash some more until it looks like mashed potatoes and then taste and add more dressing to taste.
• We like it best warm, like a German potato salad, but it can be served cold also
• Keeps in the fridge up to 5 days.

Joanne, CA

Grapefruit Salad

• 1 small red onion, diced
• 1 cup raw pecan pieces
• 1 ripe grapefruit, cubed
• 2 medium firm avocados, cubed (toss in a little lime juice to prevent browning)
• 1 lb baby greens / spinach
• Organicville dressings – your choice! We like Orange Cranberry or Pomegranate

John, KS

Marinated Cucumbers

• Slice cucumbers thinly (a mandolin works well if you have one)
• Sprinkle with sea salt and put in colander.
• The next day or 6 hrs or so later, rinse the cucumbers well.
• Marinate them in Organicville’s herbs de provence;
• Put the marinated cucumbers with the herbs de provence over salad greens, or enjoy straight
  

Joanne, CA

Homemade Baked Beans

• Sauté a clove of garlic in a tablespoon of vegetable oil
• Then add 1 can of kidney beans
• Then add two tablespoons of bbq sauce (original or hot and spicy)

Bob, NY

Easy Chicken Parmesan

Grill chicken breasts (as many as you need to feed your family, it's 2 in my house)

When chicken is grilled, place on baking tray and pour Organicville Sundried Tomato dressing over each chicken breast liberally covering the meat then top with finely grated mozzarella cheese and place in broiler until cheese melts.

This comes out GREAT every time and is perfect as a low carb substitute to chicken parm.

Lee-ann Montano, NJ

No-Mayo Slaw

• 4 cups shredded green cabbage
• 4 cups shredded red cabbage
• 1/2 cup slivered almonds
• 3/4 cup dried cranberries
• 1/2 bottle Organicville Pomegranate Organic Vinaigrette

Barbi, CA

Colorful Salad

• One 4 Oz Package of Mixed Baby Greens
• 1/4 Cup Red Bell Peppers
• 1/4 Cup Chopped Yellow Bell Peppers
• 1/4 Cup Green Bell Peppers
• 1/4 Cup Orange Bell Peppers
• 2 Oz Cherry Tomatoes
• 6 Oz Golden Corn
• 8 Oz (1 Bottle) Organicville Herbs De Provence Organic Vinaigrette

Kahti, NY

Simple Veggie Burger

• 1 Package (4) Veggie Burgers
• 8 Slices Whole Grain Bread
• 2 Romaine lettuce leaves, Cut in half (makes 4 pieces)
• 8 Tomato Slices
• 8 TBSP (Tablespoons) Organicville Organic Ketchup
  

Kahti, NY

Organicville Ketchup with a Kick

• ¼ cup Organicville Ketchup
• 1-3 teaspoons prepared horseradish (depending on level of heat desired)
• 1-3 teaspoons hot sauce, such as Tabasco (depending on level of heat desired)
  

Joanne, CA

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

Summer Greens with Goat Cheese and Strawberries

• Organic Lettuce Mix
• goat cheese crumbles
• organic maple pecans
• strawberries
• Organicville Herbs de Provence or Pomegranate Vinaigrette
• Mix together and enjoy!

"Bring in Spring" Salad

• 1 large Organic Pinova Apple or Pink Lady
• 1 good sized Ripe Organic Mango - peeled, meat removed off core, then chopped into tiny squares
• 1 large Organic Haas Avocado, just slightly tender to the touch ****
• 1 Clam Shell of Luscious Organic Strawberries [that's about 10, more if you like]
• 1 Long and Slender Organic Euro Cucumber - peel left on
• 1 block of Organic Goats Milk Feta Cheese [you can crumble this by hand, dice it with a knife, or grind it in a processor]  
• 1 lb Organic Spring Mix Salad greens
• 1 lb Organic Baby Spinach Leaves
• 1 bottle Organicville  Pomegranate Organic Vinaigrette
• Find 2 of your most lovely mixing bowls, 1 large and 1 medium
• In the large, combine all of the salad and spinach greens together - fluff till pretty
• In the medium, dice/mince all fruit, cucumber, avocado, and entire 7oz pkg of feta. stir until mixed up, then generously drizzle with the Pomegranate Vinaigrette.
• Presentation on your table should be such that people can dish up a nice pile of greens, then dish up a healthy helping
  
  Should feed about 6 people - with decent helpings

want2bgreen

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

Fun in the Sun Salad

• 1 package of organic mixed greens
• chopped sundried tomatoes
• feta cheese
• toasted pine nuts
• Add Organicville Sun Dried Tomato and Garlic dressing on top and serve!

Mary Jo, IL

• 1 package of organic mixed greens
• dried cranberries
• bleu cheese crumbles
• toasted pine nuts
• Add Organicville Pomegranate dressing on top and serve!

California Dreamin' Salad

• 4 cups Organic Spring Mix Salad Greens
• 2 cups chopped Napa cabbage
• 3 medium carrots, shredded
• 1 small jicama, peeled and cut into matchsticks
• 1 cup edamame, boiled
• 1/2 cup of chopped cilantro
• Organicville Miso Ginger Vinaigrette

Toss everything together and enjoy.
Makes about 6 servings.

Pat L., WI

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

Spinach Cranberry Salad

• 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

Rachel’s Grandma Ruth, WI

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

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

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

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.