Salad Dressings and Three New Salad Recipes to keep You on the Healthy Track
If you kicked off 2017 by making a resolution to make healthier, better food choices, Newman’s Own has two new salad dressings and three new salad recipes that’ll make staying on track easier than ever.
Newman’s Own, the company that donates 100% of profits to charity, is introducing new salad solutions that will make your homemade salads anything but boring. The new Newman’s Own Citrus Splash and Honey Apple Cider Vinaigrette represent unique innovations in the dressing category and continue to build on the brand’s 35 years of salad dressing heritage and existing line of over 20 dressings.
Newest Additions to Newman’s Own Salad Dressings:
- Citrus Splash: features a refreshingly fruity blend of citrus flavors, from lemon and lime to tangerine
- Honey Apple Cider: first of its kind vinaigrette that offers the benefits of apple cider vinegar with a perfect combination of sweet and tart taste
These new dressing are perfect for adding fresh flavor to spring and summer’s delicious bounty. Fruits and vegetables combined to make healthy, flavorful combinations for either lunch or dinner. Meals meant to fill you up but not out. Enjoy them on the patio for al fresco dining with a glass of wine.
Need some more salad inspiration? Newman’s Own has created some new signature salad recipes that will get anyone through the work week!
FRESH SUMMER BERRY & CHICKEN SALAD
½ lb. thinly sliced skinless, boneless chicken breast
8 cups baby spinach leaves
½ cup Newman’s Own Honey Apple Cider Vinaigrette Salad Dressing
½ lb. strawberries, hulled and quartered
½ cup blueberries
½ cup raspberries
3 Tbsp. toasted sliced natural almonds
Spray grill pan with cooking spray and heat over medium-high heat. Season chicken breasts with salt and pepper. Grill chicken 5 to 6 minutes or until no longer pink, turning once. Remove chicken to cutting board and thinly slice.
In large bowl combine spinach, Newman’s Own Honey Apple Cider Vinaigrette, strawberries, blueberries, raspberries and chicken. Lightly season with salt and pepper. Evenly divide salad mixture among 4 serving bowls. Sprinkle each bowl with almonds.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Citrus Grilled Shrimp Salad
24 medium or large size peeled and deveined shrimp
3/4 cup Newman’s Own Citrus Splash Salad Dressings, divided
1 Tbsp. olive oil
1 pint cherry tomatoes, halved
1 small zucchini (about 6 oz.), trimmed and grated
8 cups mixed baby or spring greens
1/4 cup packed basil leaves
1/4 cup toasted pignoli nuts
Basil sprigs for garnish
Place shrimp in re-sealable food storage bag. Add 1/4 cup Newman’s Own Citrus Splash Dressing; seal and turn several times to coat shrimp. Let marinate 20 minutes.
Meanwhile, heat olive oil in 12-inch skillet over medium-high heat. Add cherry tomatoes, cut side down and cook 2 minutes. Turn and continue cooking 1 to 2 minutes or until softened and charred.
Spray grill pan with cooking spray and heat over medium-high heat. Remove shrimp from marinade and cook in batches, if necessary, 3 to 4 minutes or until opaque, turning once.
In large mixing bowl combine cherry tomatoes, zucchini, greens, basil leaves and remaining ½ cup Newman’s Own Citrus Splash Dressing. Lightly season with salt and pepper. Evenly divide salad mixture among each of 4 serving bowls. Top each bowl with 6 shrimp. Sprinkle each bowl with pignoli nuts and garnish, if desired, with basil sprig.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
HONEY APPLE HARVEST SALAD
3/4 lb. peeled butternut squash, cut into ½” cubes
1 head escarole (about 1 lb.), trimmed and coarsely torn
½ cup Newman’s Own Honey Apple Cider Vinaigrette Salad Dressings , divided
½ lb. diced roast turkey
1 red and/or green apple, cored and thinly sliced
1/4 cup dried cranberries
2 Tbsp. toasted pumpkin seeds
Preheat oven to 375° F. Line a baking sheet with foil. Spray with cooking spray. Add butternut squash and lightly season with salt and pepper. Roast 20 to 25 minutes or until tender and lightly browned.
Evenly divide escarole among each of 4 serving bowls. In medium mixing bowl combine butternut squash, 1/4 cup Newman’s Own Honey Apple Cider Vinaigrette, roast turkey, apple and cranberries. Lightly season with salt and pepper. Spoon squash mixture over escarole. Sprinkle each bowl with pumpkins seeds and drizzle with remaining 1/4 cup Newman’s Own Honey Apple Cider Vinaigrette.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
**Full Disclosure: I received product in exchange for my post. All opinions are 100% mine.