Spring Salads | CelebrateMORE.com

Coborn's Weekly Ad Recipes Spring Salads www.cobornsblog.com

Greek Potato Salad
  • 1/4 Cup Food Club Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1-1/2 tsp Fresh Lemon Juice
  • 1 tsp White Sugar
  • 2 tsp Greek Seasoning (or make your own), divided
  • 1/2 tsp Coarse Salt, or to taste, divided
  • 1/2 tsp Ground Black Pepper, or to taste, divided
  • 12 Red Harvest Club Potatoes
  • 1/2 Cup Food Club Black Olives
  • 1/2 Cup Cherry Tomatoes, sliced in half
  • 1/2 Cup Crumbled Feta Cheese
  1. Make the Greek Vinaigrette by combining oil, vinegar, lemon juice, sugar, half of Greek
  2. seasoning, and half of salt and pepper.
  3. Drizzle potatoes with oil and sprinkle with salt, pepper and Greek seasoning; toss to coat.
  4. Grill potatoes, covered, over medium heat or broil 4 inches from the heat for 20-25 minutes or until tender.
  5. Cube potatoes and place in a large bowl with black olives and tomatoes.
  6. Pour the vinaigrette over and toss to coat.
  7. Sprinkle with feta cheese.
  8. Serve salad warm or cold.
Easy Italian Pasta Salad
  • 1 Box Food Club Rotini Pasta
  • 1 Cup Food Club Colby Jack Cheese, cubed
  • 1 Cup Tomato, diced
  • 1 Cup Food Club Black Olives
  • 1/2 Bag Food Club Pepperoni Slices
  • 1 Bottle Food Club Italian Salad Dressing
  • 1/2-1 Cup Food Club Grated Parmesan Cheese
  1. Cook pasta according to package directions; drain, rinse and pour into a large bowl.
  2. Mix in cheese cubes, tomato, olives and pepperoni stirring carefully to combine.
  3. Stir in half bottle of Italian salad dressing.
  4. Cover and refrigerate for 2 hours before serving.
  5. Add remainder of salad dressing before serving; top with parmesan cheese, stir and serve.
Mexican Tuna Chopped Salad
  • 2 (5 oz.) Cans Food Club Tuna
  • 1 Red Bell Pepper, diced
  • 1 Can Food Club Black Beans, drained & rinsed
  • 1 Can Food Club Sliced Black Olives, drained
  • 1 Can Food Club Yellow Corn
  • 2 Roma Tomatoes, diced
  • 1/4 Cup Cilantro, chopped
  • 2 Ripe Avocados, diced
  • 1 Pkg. Food Club Tortilla Wraps
  • 1 Heart Of Romaine Lettuce, chopped well
  • Dressing
  • 2/3 Cup Nonfat Plain Nostimo Greek Yogurt
  • 1/3 Cup Food Club Mayo (or use additional Greek yogurt)
  • 1 tsp Garlic Powder
  • ½ tsp Cumin
  • ½ tsp Garlic Salt
  • 1 T. Taco Seasoning
  1. In a large bowl, combine all salad ingredients together.
  2. In a small bowl stir all dressing ingredients together.
  3. Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing.
  4. Add salt to taste, as needed.
  5. Serve in a wrap, over greens or dip style with tortilla chips.
Spinach Chicken Bowtie Salad
  • 1/2 Cup Teriyaki Sauce
  • 1/4 Cup Food Club Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1 Lb. Food Club Farfalle Pasta
  • 2 Food Club Boneless Skinless Chicken Breast
  • 1 Lb. Fresh Baby Spinach
  • 1/2 Cup Food Club Dried Cranberries
  • 1/2 Cup Food Club Mandarin Oranges
  • 1/2 Cup Food Club Dry Roasted Peanuts
  • 2 T. Red Onion, chopped
  • 1 Can Water Chestnuts, sliced
  1. Prepare the dressing by combining teriyaki sauce, oil and vinegar.
  2. Cook pasta according to package directions.
  3. Drain water and add noodles to large bowl.
  4. Toss noodles with half of dressing and refrigerate until cooled.
  5. Season chicken breasts with salt and pepper and grill until cooked through.
  6. Use two forks to shred the chicken.
  7. Combine the spinach, chicken, peanuts, cranberries, water chestnuts, mandarin oranges and onion in large salad bowl.
  8. Add pasta and toss to combine.
  9. Add additional dressing to taste.
  10. Serve with Artisan breads from Coborn’s Bakery.