Salads in a Snap Recipes

Recipes for your Salad & Berry Spinner!

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Salads in a Snap Recipes In Small Batter Bowl, combine sour cream and salsa; mix well and set aside. Drain and rinse beans using small Colander. Using Chef's Knife, dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, chicken, lettuce, tomatoes and green onions in Simple Additions Large Bowl. Spoon sour cream mixture over top using Small Mix 'N Scraper, spreading evenly. Grate cheese over top using Deluxe Cheese Grater. Refrigerate until ready to serve. Top with corn chips, if desired, and serve. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator. Strawberry Spinach Salad

Salads in a Snap Recipes 1 package (6 ounces) baby spinach Directions: For dressing, zest lemon using Lemon Zester/Scorer to measure teaspoon zest. Juice lemon using Citrus Press to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter Bowl. Whisk until well blended using Stainless Whisk. Cover; refrigerate until ready to use. Preheat oven to 350F. For salad, spread almonds in single layer over bottom of Small Bar Pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan. Meanwhile, hull strawberries using Cooks Corer; use Egg Slicer to slice strawberries. Score cucumber lengthwise using Lemon Zester/Scorer then slice using Ultimate Mandoline fitted with adjustable slicing blade. Cut slices in half using Forged Cutlery Santoku Knife. Slice onions using Ultimate Mandoline. Wash spinach and dry using Salad & Berry Spinner. Place spinach in Trifle Bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad, gently tossing to coat using Bamboo Salad Tongs. Sprinkle with toasted almonds. Serve immediately. Yield: 10 servings

Seven-Layer Southwestern Salad DELICIOUS and soooo pretty! 1 cups sour cream 3/4 cup thick & chunky salsa 1 can (15 ounces) black beans, drained and rinsed 1 large green bell pepper, diced 2 medium tomatoes, seeded and diced cup thinly sliced green onions with tops 1 package (16 ounces) iceberg lettuce salad mix (10 cups) 1 cup (4 ounces) shredded cheddar cheese 1 cups corn chips (optional) 2 cups diced cooked chicken

Dressing 1 lemon 2 tablespoons white wine vinegar Cup sugar 1 tablespoon vegetable oil 1 teaspoon poppy seeds Salad cup sliced natural almonds, toasted 8 ounces (1 cups) strawberries, hulled and quartered medium cucumber, sliced and cut in half small red onion, sliced into thin wedges ( cup)

Salads in a Snap Recipes Deluxe Cheeseburger Salad 4 sesame seed hamburger bun tops 1 small red onion 2 roma tomatoes 1 lb. lean ground beef 1 small pickle cup ketchup 1 Tb. yellow mustard 1 head of romaine lettuce 1 cup cheddar cheese (not pre-grated please) 1 Tbsp Crushed Peppercorn & Garlic Rub (I will provide) 1)Preheat oven to 425. Slice bun tops into inch strips. Arrange in a single layer on Large Sheet Pan. Bake 10 minutes or until lightly toasted. Remove to Stackable Cooling Rack & cool completely. Tear lettuce & place in the Salad and Berry Spinner. Rinse leaves. 2) Cook the ground beef in the Executive 8inch Saut Pan over medium-high heat for 57 minutes or until no longer pink. Break into crumbles using the Mix n' Chop & mix in Crushed Peppercorn & Garlic Rub using Adjustable Measuring Spoon. Spin lettuce dry, remove dry lettuce to the Collapsible Serving Bowl. 3) Peel the onion & slice in half using the Santoku Knife. Using the Ultimate Mandoline fitted with the adjustable slicing blade, slice half of the onion into thin rings. Set aside. Remove and discard the stems from the tomatoes using the Cook's Corer and dice it using the Utility Knife & Tomato

Salads in a Snap Recipes Knife. Dice half of the onion using the Food Chopper. Set both aside. 4) Finely dice the pickle using the Food Chopper. In the Stainless Steel Bowl, use the Measure All Cup to measure the ketchup & Adjustable Measuring Spoon to measure the mustard. Add the chopped onion, pickle, and ground beef to the mixture & stir well using the Bamboo Spoon. 5) Spoon the beef mixture over the lettuce in the Collapsible Serving Bowl. Grate the cheese over the top with the Rotary Grater, & then add the tomatoes & onion rings. Place the hamburger bun croutons around the edge of the salad. Serve with Bamboo Salad Tongs. Enjoy! Mandarin Pasta Salad This fresh, Asian-inspired main dish is ideal for impromptu entertaining. Dressing: 1 teaspoon finely chopped, peeled fresh gingerroot 1/3 cup rice vinegar or white wine vinegar 1/4 cup orange juice 1/4 cup vegetable oil 1 teaspoon sesame oil 1 envelope Lipton Recipe Secrets Onion Soup Mix 2 teaspoons sugar 1 garlic clove, pressed Salad:

Salads in a Snap Recipes 8 ounces uncooked bow tie pasta 1/2 cucumber, scored, seeded and sliced 1/2 cup diced red bell pepper 1/2 cup coarsely chopped red onion 1 package (6 ounces) fresh baby spinach leaves 1 can (11 ounces) mandarin orange segments, drained 2 cups diced cooked chicken 1/2 cup sliced almonds, toasted 1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic pressed with Garlic Press; whisk until well blended. Cover; refrigerate until ready to use. 2. For salad, cook pasta according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place pasta in Simple Additions Large Bowl. 3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chefs Knife. Coarsely chop onion using Food Chopper. 4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss using Bamboo Spatula Set. Serve immediately. Yield: 12 servings

Salads in a Snap Recipes Jerk Chicken Salad 1 tablespoon Garlic Oil or olive oil 1 tablespoon Jamaican Jerk Rub 1 pound chicken tenders 1 medium pineapple 1 red bell pepper 3 green onions (white and light green parts only) 2 heads romaine lettuce 1 can (15 ounces) black beans, drained 6 slices bacon, cooked, drained and crumbled Dressing: 2 limes 1/3 cup reduced-fat mayonnaise 2 tablespoons pineapple preserves 1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Cut pineapple with Pineapple Wedger and slice crosswise into -inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside. 2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions(R) Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.

Salads in a Snap Recipes 3. For dressing, zest one lime using Microplane(R) Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well. 4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
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Salads in a Snap Recipes cup chopped red onion cup sweetened dried cranberries cup toasted pecan halves (optional) 1. Rinse and trim chicken breasts. Pat dry and place in bottom of Deep Covered Baker. Brush 1 Tablespoon oil over chicken, then sprinkle 1 Tablespoon Citrus & Basil Rub on top. Add sliced garlic, using the Garlic Slicer. Place into microwave, covered, cook on high for 13 minutes. When finished cookingdrain the excess liquid and chop the chicken with the Salad Choppers. 2. For dressing, zest one orange using Microplane Adjustable Grater to measure 2 teaspoons zest. Juice oranges to measure 1/2cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside. 3. For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Cut & core apples with apple wedger; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and Whole-Grain Croutons, if desired. Serve immediately.

Harvest Chicken Salad Dressing: 2 oranges 1/3 cup fat-free mayonnaise 2 tablespoons stone-ground mustard (Fancy
w/seeds)

2 teaspoons sugar teaspoon each salt and ground black pepper 1 small garlic clove, pressed Salad: 6 oz fresh spinach leaves or 3 heads of Romaine Hearts 1 pounds boneless, skinless chicken breasts 1-Tablespoon Vegetable Oil 1-Tablespoon Citrus & Basil Rub 2 garlic cloves 1 cup diced celery 2 medium Red Delicious apples

Salads in a Snap Recipes Chicken Cobb Salad 1 large head romaine lettuce 1 cucumber 1 small red onion 1 avocado 1 med tomato 1 c (4 oz) cheddar cheese (not pre-grated please) 1 1/2 lbs boneless, skinless chicken breasts (thawed) 1 Tbsp Lemon Pepper Rub (I will provide) 4 slices bacon c ranch salad dressing 1) Tear lettuce & place into Salad & Berry Spinner. Rinse. Place chicken in Deep Covered Baker & sprinkle with 1 Tb Lemon Pepper Rub. Microwave 10 minutes. Transfer to Classic Batter Bowl. Place bacon on Small Bar Pan & microwave. Place in Prep Bowl. 2) Rinse & spin dry. Place in Large Collapsible Serving Bowl. Chop up chicken using Salad Choppers. Cut cucumber in half crosswise and remove seeds using The Corer. Slice cucumber and onion using Ultimate Mandoline fitted with v-shaped blade; cut cucumber slices in half lengthwise using Santoku Knife. 3) Using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Slice using Egg Slicer. Remove stems from tomatoes using Core & More. Dice avocado using Utility Knife & tomato

Salads in a Snap Recipes using Tomato Knife. Use Rotary Grater to grate cheese into 2 Cup Prep Bowl. Chop bacon placed in Prep Bowl using Kitchen Shears. 4) Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows on top of lettuce, leaving a row open down center. Arrange chicken down center of salad; sprinkle with bacon. Drizzle dressing over salad; toss gently and serve immediately using Bamboo Salad Tongs. Option: Cut chicken into 1-inch cubes; thread onto four 12 inch skewers and season with salt and black pepper. Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally with Barbecue Tongs and brushing with barbecue sauce using Barbecue Basting Brush. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly, remove from skewers, & place on salad. Confetti Corn Salad 5 cups frozen corn kernels, thawed and drained 1 red bell pepper, cut into 1-inch long strips 1 green bell pepper, cut into 1-inch long strips 1 small red onion, chopped For vinaigrette 1/4 cup red wine vinegar 1 T brown sugar 2T vegetable oil

Salads in a Snap Recipes 1/2 tsp oregano 1/4 tsp salt ground black pepper to taste 1) In 2qt bowl, combine corn, bell peppers and onion. In a small bowl, mix all vinaigrette ingredients together with whisk. Pour dressing over corn mixture and toss gently to mix well. Serve at room temperature or chilled. 12 servings Lets set up a night out for you and your friends, call me to have some fun and earn free and discounted tools!! "Fried" Chicken Salad 1 package (9 ounces) frozen breaded chicken breast tenderloins or tenders 1 package (16 ounces) iceberg lettuce salad mix (10 cups) 1 medium cucumber, thinly sliced 1 medium green bell pepper, sliced into rings 1 cup grape or cherry tomato halves 5 radishes, sliced 1/4 cup thinly sliced green onions with tops 3/4 cup ranch salad dressing Directions: 1. Place chicken on flat baking stone; bake according to package directions. 2. Meanwhile, toss greens with vegetables; place in large Serving Bowl. Cut chicken crosswise into slices; arrange over salad. Serve immediately with dressing. 4 servings

Salads in a Snap Recipes Colossal Chopped Salad 1 package (16 ounces) uncooked penne pasta 1 head romaine lettuce 2 cups diced cooked chicken 1/2 cup sliced red onion 1 yellow summer squash or zucchini 2 plum tomatoes 1 large carrot, peeled 1 can (3.25 ounces) pitted ripe olives, drained 1/2 cup (2 ounces) grated fresh Parmesan cheese 1 cup Italian or ranch salad dressing 1. Cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Spoon pasta onto Simple Additions Large Round Bowl. 2. As preparing each of the following items, place on salad. Chop lettuce using Salad Chopper. On Cutting Board with Measuring Cups, dice chicken using Santoku Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Remove cores of tomatoes using Cooks Corer. Slice tomatoes using Tomato Knife; cut slices in half. Peel carrot using Vegetable Peeler. Cut carrot into julienne strips using Julienne Peeler. Use Smooth Edge Can Opener to open can of olives. Slice olives using Egg Slicer Plus.

Salads in a Snap Recipes 3. Grate Parmesan cheese over vegetables using Microplane set in horizontal position. Drizzle dressing over salad; toss using Bamboo Spatulas. Yield: 16 servings Cook's Tip: If desired, one of the four delicious salad dressing recipes printed on the side of the Measure, Mix & Pour(TM) can be substituted for the bottled salad dressing. Layered Greek Vegetable Salad 2 plum tomatoes 1/2 seedless cucumber 1/2 small red onion 1 small yellow summer squash 4 cups (1 L) torn romaine lettuce 1/2 cup/125 mL (2 oz/60 g) crumbled feta cheese 1/4 cup (50 mL) sliced pitted ripe olives or kalamata olives 1/2 cup (125 mL) Greek vinaigrette salad dressing 1. Using Ultimate Mandoline fitted with v-shaped blade, slice tomatoes. Using thin-slicing blade, slice cucumber and onion. Using crinkle blade, slice yellow squash. 2. Arrange lettuce on serving plate. Arrange tomatoes, cucumber and yellow squash over lettuce in an overlapping circular pattern. Top with onion, feta cheese and olives. Drizzle with dressing and serve immediately. Yield: 4 servings

Salads in a Snap Recipes Italian Panzanella Salad Bread 2 tbsp (30 mL) olive oil 8 cups (2 L) Italian bread cubes (about 3/4 of a 1-lb/500-g loaf, cut into 3/4-in. 2-cm cubes) 2 garlic cloves, pressed Salad and Dressing 8 cups (2 L) torn romaine lettuce 1 cup (250 mL) mushrooms, sliced 1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced 8 oz (250 g) diced salami or ham 1/2 cup (125 mL) pitted ripe olives, chopped 1/2 cup (125 mL) sliced red onion 1 medium zucchini, sliced (about 1 cup/250 mL) 1 cup (250 mL) Italian vinaigrette 1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL) Directions: 1. Preheat oven to 450F (230C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan. Bake 12-15 minutes or until golden brown. Cool completely. 2. In (8-qt./8-L) Collapsible Serving Bowl, combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese. Yield: 8 servings

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Salads in a Snap Recipes Family Pasta Salad 16 oz (450 g) uncooked cavatappi pasta 8 oz (250 g) mild cheddar cheese, cut into 1/2-in. (2.5 cm) cubes 1 cup (250 mL) frozen peas, thawed 1/2 cup (125 mL) sliced celery 1 small carrot, grated 1/4 cup (50 mL) finely chopped onion 1 cup (250 mL) light mayonnaise 8 oz (250 g) plain fat-free yogurt 1/2 tsp (2 mL) salt 1/8 tsp (0.5 mL) coarsely ground black pepper Directions: 1. Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in (4qt./3.8-L) Collapsible Serving Bowl. Add cheese, peas, celery, carrot and onion; mix gently 2. Combine mayonnaise, yogurt, salt and black pepper in small mixing bowl. Add to pasta mixture; stir to coat. Cover; refrigerate at least 2 hours before serving. Yield: 16 servings

Salads in a Snap Recipes 1 tbsp Citrus & Basil Rub 1 tsp olive oil Dressing and Salad 1 large ruby red grapefruit 1 tbsp orange marmalade 3 tbsp olive oil 1/4 tsp salt 1/4 tsp coarsely ground black pepper 4-6 radishes 1 firm, ripe avocado 1 bag (6 oz) fresh baby spinach leaves 1/2 cup sliced red onion (optional) Sweet Caramel Cashews (optional) Directions: 1. For chicken, combine ingredients in Classic Batter Bowl. Heat Grill Pan over medium heat 5 minutes. Cook chicken 4 minutes or until grill marks appear. Turn chicken over; grill 4-6 minutes or until Pocket Thermometer registers 170F. Remove chicken to Cutting Board; let stand 10 minutes. 2. For dressing, zest grapefruit with Microplane(R) Adustable Grater to measure 1 tsp zest. Cut grapefruit in half; remove sections to Prep Bowl using Grapefruit Knife. Juice grapefruit halves using Juicer to measure 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and black pepper in Small Batter Bowl; mix well using Stainless Mini Whisk. 3. For salad, slice radishes using Ultimate Mandoline fitted with thin slicing blade. Peel and dice avocado using Avocado

Salads in a Snap Recipes Peeler. Slice chicken crosswise into thin strips using Utility Knife. Place spinach into Simple Additions(R) Dots Large Round Bowl. Top with sliced chicken, grapefruit, radishes, avocado and onion, if desired. Pour dressing over salad; toss gently. Garnish with Sweet Caramel Cashews, if desired. Serve immediately. Yield: 4 servings Chicken & Strawberry Salad Salad 8 large strawberries 1 cup (250 mL) sugar snap peas 1/4 cup (50 mL) red onion 6 cups (1.5 L) torn romaine lettuce 2 cups (500 mL) shredded cooked chicken breast 1/4 cup (50 mL) pecan halves, toasted Citrus Vinaigrette 1/4 cup (50 mL) frozen orange juice concentrate, thawed 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) white wine vinegar 1/2 tsp (2 mL) Dijon mustard Directions: 1. For salad, using Paring Knife with Honing Case, core and slice strawberries. Cut sugar snap peas in half. Cut onion into thin wedges. Combine salad ingredients in large bowl; toss gently. 2. For citrus vinaigrette, combine ingredients in small bowl; mix well. Drizzle vinaigrette over salad and toss gently to coat. Serve immediately. Yield: 4 servings

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Chicken, Avocado & Grapefruit Salad Chicken 1 lb boneless, skinless chicken breasts

Salads in a Snap Recipes Autumn Fruit Salad 2 medium Granny Smith apples 1 cup halved seedles red grapes 1 can (11 ounces) mandarin orange segments, drained 1 1/2 cups miniature marshmallows 1 container (8 ounces) vanilla low-fat yogurt Zest of 1 lime 2 tablespoons chopped nuts Directions: 1. Core and wedge apples using Apple Wedger; cut apples into small pieces. 2. Combine apples, grapes, and mandarin oranges in medium bowl. Add marshmallows, yogurt and lime zest; mix gently. Sprinkle nuts over top. Cover; refrigerate until ready to serve. Yield: 12 servings

Salads in a Snap Recipes 2. Peel carrot and cut cucumber crosswise in half. Using Julienne Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber. 3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat. Serve immediately. Yield: 4 servings (about 4 cups) Avocado Citrus Salad Dressing 2 limes 2 tablespoons sugar Dash of salt 2 tablespoons vegetable oil Salad 1 firm, ripe avocado, peeled, seeded and sliced 2 cups torn romaine lettuce 1 large orange, peeled and cut into sections 1/4 small red onion, sliced into thin wedges 2 tablespoons snipped fresh cilantro (optional) 1. For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover; refrigerate until ready to use. 2. For salad, using Avocado Peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut avocado into slices.

Salads in a Snap Recipes 3. Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired. Yield: 4 servings Mediterranean Cafe Salad 1/2 medium cucumber 1/2 cup kalamata olives, pitted 1/2 cup diced red bell pepper 1/2 cup red onion 1 small carrot 2 cups cooked chicken 1 (10 oz) package hearts of romaine lettuce (8 cups) 1 can (15.5 oz) Great northern beans 1/2 cup (2oz) Feta Cheese 1/2 cup walnuts 1. Score cucumber lengthwise using Zester, remove seeds using The Corer. Using Ultimate Mandoline fitted with v shaped blade, slice cucumber; cut slices in 1/2. Dice bell pepper using Chefs Knife. Chop onion using Food Chopper. Grate Carrot in Rotary Grater. Grate walnuts in Rotary Grater. 2. Place vegetables, lettuce, chicken and beans into medium (3 1/4 qt) Serving Bowl; Pour Dressing (mix from Measure Mix and Pour Italian Dressing ) over salad and toss to coat. Sprinkle with feta cheese. Serve immediately!

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Asian Salad 1 tablespoon sugar 1 tablespoon white vinegar 1/4 teaspoon salt Dash ground black pepper 1 medium carrot 1 medium cucumber 1/4 cup chopped red bell pepper 1 green onion with top, thinly sliced Directions: 1. In Classic Batter Bowl, whisk together sugar, vinegar, salt and black pepper using Stainless Steel Whisk; set aside.

Cajun Chicken Salad Spiced Pecans 3/4 cup pecan halves 2 teaspoons vegetable oil

Salads in a Snap Recipes 1 tablespoon sugar 1 1/2 teaspoons Creole Rub Salad 1 small yellow summer squash, scored, sliced and cut in half 1 small green bell pepper, seeded, cut into rings and quartered 1 cup cherry tomato halves 1 package (10 ounces) mixed salad greens with romaine 4 boneless, skinless chicken breast halves (4-6 ounces each) 1 tablespoon vegetable oil 4 teaspoons Creole Rub 3/4 cup ranch salad dressing Directions: 1. Preheat oven to 350F. For spiced pecans, toss pecans with oil in Small Batter Bowl. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of Small Bar Pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan. 2. Prepare grill for direct cooking over medium coals. Meanwhile, for salad, score summer squash lengthwise using Zester. Slice squash using Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Cut bell pepper into rings; cut rings into quarters. Cut cherry tomatoes in half. Toss vegetables with greens; refrigerate until ready to serve. 3. Rinse chicken; pat dry with paper

Salads in a Snap Recipes towels. Brush with oil using Chefs Silicone Basting Brush. Rub with seasoning mix. Place chicken on Grill Tray. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally using Flexible Turner. 4. Remove chicken from grill. Cut chicken crosswise into slices on Cutting Board using Carving Set. Arrange chicken over salad on Bamboo Platter. Sprinkle with spiced pecans. Serve salad using Bamboo Salad Tongs; drizzle with dressing. Cook's Tips: On hot summer days, conserve energy and keep your kitchen cool by using a toaster oven to prepare the spiced pecans. Bake at 350F for 8 minutes. The Small Bar Pan is a convenient size for all your small-scale cooking in any toaster oven. The chicken can also be prepared using the Executive Grill Pan. Heat pan over medium-high heat 5 minutes. Prepare chicken as directed in Step 3. Place chicken in pan. Cook 5-7 minutes; turn using Chefs Tongs. Continue cooking 5-7 minutes or until chicken is no longer pink in the center.

Salads in a Snap Recipes Ingredients: 1 pkg (13.8oz or 283 g) refrigerated pizza crust 2 cups (500 mL) thinly sliced iceberg lettuce 2 plum tomatoes 1 pkg (8 oz/250 g) cream cheese, softened 1/2 cup (125 mL) ranch salad dressing, divided 1 garlic clove, pressed 1/2 cup (125 mL) shredded cheddar cheese (2 oz/60 g) 1/4 cup (50 mL) pitted ripe olives, sliced 1/4 cup (50 mL) chopped red onion 6 slices bacon, crisply cooked, drained and crumbled Directions: 1. Preheat oven to 400F/200C. Unroll pizza crust to within 1 inch (2.5 cm) of edge of lightly floured Rectangle Stone. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely. 2. On Cutting Board Large Grooved, thinly slice lettuce using Chef's Knife. Seed and dice tomatoes. In medium bowl, combine cream cheese, 1/4 cup (50 mL) of the salad dressing and garlic pressed with Garlic Press; mix well and spread evenly over crust. Top pizza with lettuce, tomatoes, cheese, olives, onion and bacon. Drizzle with remaining dressing. Cut into squares; serve immediately. Yield: 12 servings

BLT Ranch Salad Pizza

Salads in a Snap Recipes Tropical Chicken Salad 1 pound boneless, skinless chicken breasts 1 whole pineapple 1 9-10oz package of Baby Spinach Leaves 2 carrots 1 cucumber 1 small red onion 2 avocados 1 cup sliced natural almonds Honey-Dijon Dressing: cup white wine vinegar cup honey cup Dijon mustard 2 cloves garlic, pressed tsp salt tsp pepper 1 cup vegetable oil or olive oil 1. In the small Stainless Steel Bowl or Classic Batter Bowl, whisk together the vinegar, honey, mustard, garlic pressed with Garlic Press and fresh ground salt and pepper from Grinders. Slowly drizzle oil into the bowl in a small stream, whisking constantly until the oil is fully incorporated and dressing is creamy. (This is called an "emulsion" and keeps the dressing from separating.) 2. Wash and dry chicken breasts and place in Deep Covered Baker. Baste Chicken with the dressing using Chefs Silicone Basting Brush and set aside extra dressing. Cook chicken in microwave, covered, for 13 minutes or until no longer pink. Chop

Salads in a Snap Recipes chicken with Salad Chopper and set aside. 2. While chicken is cooking, core and slice pineapple, first with Pineapple Wedger, then Apple Wedger. Slice spears into 1 chunks using 7 Santoku Knife. Place pineapple chunks in Grill Pan and grill until slightly browned to bring out the sweetness of the pineapple. 3. Peel and julienne carrots first with Vegetable Peeler, then Julienne Peeler. Peel cucumber with Serrated Peeler, then core out the seeds with The Corer. Slice red onion thin on the Ultimate Mandoline. Soak onion in cold water for 5 minutes to remove bitterness from the onion. Peel and cube avocados with the Avocado Peeler. 4. Wash and spin spinach leaves in Salad and Berry Spinner. Place spinach in Dots Large Round Bowl. Add carrots, cucumber, onion and slightly toasted almonds to the spinach. Right before serving, top with chicken mixture, grilled pineapple, and dressing. Serve immediately. Chicken Caesar Salad 1 (block) FRESH parmesan cheese 3-4 boneless chicken breasts 4 Stalks of Romaine Lettuce 2 Red Bell Peppers 1 can pitted WHOLE ripe olives Croutons

Salads in a Snap Recipes Dressing Ingredients: 2 Lemons 1 tsp Dijon Mustard 1-2 tsp Sugar 2 FRESH Garlic Cloves Parmesan Cheese Vegetable Oil * The parmesan cheese and garlic must be FRESH - not powered or already in a jar! Place Chicken in a Ziploc bag and flatten using flat side of MEAT TENDERIZER place in MEDIUM STAINLESS STEEL BOWL with drizzled olive oil and PAMPERED CHEF ITALIAN SEASONING. Grill in GRILL PAN until done - remove from pan using CHEFTONGS to LARGE GROOVED CUTTING BOARD and slice using 7" SANTUKO KNIFE and set aside. Wash lettuce in SALAD BERRY SPINNER, cut using 7" SANTUKO KNIFE and place into Large Bamboo Bowl. Slice Red Peppers on ULTIMATE MANDOLINE using VShaped Blade add to lettuce. Slice Olives with Egg Slicer Plus add to salad. Toss with croutons. Follow directions on MEASURE MIX AND POUR for Caesar Dressing! Serve with FRESH grated Parmesan Cheese and ENJOY!

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Salads in a Snap Recipes

Salads in a Snap Recipes

Salads in a Snap Recipes

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