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The occasional recipe . . .
Just a few example recipes from our cookbooks or our Web visitors to tantalize the tastebuds. Keep checking back for new recipes from our cookbooks or the masterpieces from cooks who love to share.
Roasted Pepper and Garbanzo Salad
2 16-oz cans of Garbanzo beans, rinsed and drained
1/2 cup roasted red peppers, cut into bite-size strips
1/2 cup light or regular olive oil vinaigrette
2 green onions, sliced
1 tablespooon fersh lemon juice
1 teaspoon ground cumin
Stir together all ingredients in a medium bow. Cover and chill for at least 20 mintues.
Makes 8 servings.
[For more great salad recipes, see our cookbook, Salad Recipes Cookbook. For more great salad recipes, get it now!]
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White Bean, Tomato and Arugula Salad
2 15-oz cans cannellini beans, rinsed and drained
1 cup halved grape tomatoes
1/4 cup minced fennel (white bottom part only)
1/2 cup Sun Dried Tomato with Roasted Red Pepper dressing
2 cups coarsely chopped arugula
2 tablespoons snipped fress basil
Stir together beans, tomatoes and fennel in a medium bowl. Add dressing and toss well to coat. Refrigerate for 15 minutes, then stir in a arugula and basil
Makes 8 servings.
[We offer great salad recipes in our cookbook, Salad Recipes Cookbook. Looking for salad recipes, then get it now!]
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Baja Corn Salad
2 15.25-oz cans corn, drained
1 cup fresh Pico de Gallo
1/2 cup real bacon pieces or cooked, crumbled bacon
1/2 cup light or reular olive oil vinaigrette
2 tablespoons chopped fresh cilantro
1 teaspoon McCormick Mexican seasoning
1 to 2 California avocados, peeled, pitted and cubed
Stire together all ingredients except avocados in a medium bowl. Cover and refrigerate for 20 minutes. Add avocados and stir lightly.
Makes 8 servings.
[More great recipes are available from our cookbook, Salad Recipes Cookbook. Bet you can't wait!]
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