Soledad Mission Caesar Salad

Soledad Mission Caesar Salad MANN’S

1/4 cup extra-virgin olive oil
3 tablespoons lemon juice, fresh or concentrate
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup grated Parmesan cheese
3/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon soy sauce
2 tablespoons chopped green onion
3 Mann’s* romaine hearts,washed, chopped and chilled
2 cups Parmesan-flavored croutons
1. In a small bowl, combine olive oil, lemon juice, vinegar, salt, pepper,Parmesan, dry mustard, garlic powder, soy sauce and green onion. Whisk with a fork. Chill if desired.
2. Place romaine and croutons in a large salad bowl. Drizzle with salad dressing and toss with salad tongs to evenly distribute the dressing.
Makes 6 servings.
Tip: To serve 4 as an entrée, top with grilled tri-tip steak, chicken or shrimp.

Spinach Salad

Spinach Salad BOSKOVICH FARMS

2 pounds Boskovich Farms* Fresh ’N’ Quick Spinach
4 eggs, hard-boiled, peeled and chopped
1/2 pound bacon, cooked until crisp and crumbled
1 cup croutons
1/2 cup sliced fresh mushrooms
1 red onion, sliced in thin rings
DRESSING
1 onion, chopped
2/3 cup sugar (or Splenda sweetener)
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon Dijon mustard
1. Chop or tear spinach into bite-size pieces and place in a large salad bowl.
2. Add eggs, bacon, croutons,mushrooms and red onion.
3. To prepare the dressing, combine onion, sugar, salt, oil, vinegar, pepper,celery seed and mustard in a blender. Blend until smooth.
4. Pour enough dressing over the salad mixture to lightly coat. Toss and serve.
Makes 8 servings.