DRESSING RECIPE Collection CONTENTS

3 Roasted Pear

4 Balsamic Pork Tenderloin

5 Roasted Green & Yellow Bean Salad

6 Fingerling Potatoes

7 Buffalo Blue Chicken Panini

8 Blue Spring Salad

9 Layered Southwest Salad

10 Ultimate Roasted Potatoes & Onions

11 Ultimate Chicken

12 Chickpea Salad

13 Grilled Hearts of Romaine

14 Heirloom Tomato Salad

15 Grilled Chicken Market Salad

16 Tuna Salad Stuffed Tomatoes

17 Spring Greens with Brie Toast

18 Fresh Broccoli Salad

19 Confetti Rice Salad

2

ROASTED PEAR SALAD

INGREDIENTS: INSTRUCTIONS:

1 cup Marzetti® Preheat oven to 375 degrees. Balsamic , divided Dressing: Mix 3/4 cup Marzetti® Balsamic Vinaigrette and in a sauce pan. Cook over 1/3 cup brown sugar low heat just until the sugar has dissolved. Set aside. 1/4 cup chopped pecans 4 oz. blue cheese Stuffing: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside. 1/4 cup dried cherries, finely chopped Pears: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. 3 firm pears Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. 2 tbsp. fresh lemon juice Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tbsp. of Marzetti® Balsamic Vinaigrette over each pear and pour 8 oz. butter lettuce remaining dressing around pears. Bake uncovered until tender, Marzetti® Blue Cheese (about 30 minutes); basting 3 or 4 times during baking time. Dressing, to taste To assemble: Clean and tear lettuce into bite size pieces and toss with remaining Marzetti® Balsamic Vinaigrette. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti® over each salad.

Serves: 6 • Prep Time: 15 minutes • Cook Time: 40 minutes 3 BALSAMIC PORK TENDERLOIN with Nectarines and Blue Cheese

INGREDIENTS: INSTRUCTIONS:

1 1/2 cups Marzetti® Balsamic & Place 1/2 cup Marzetti® Balsamic & Basil Vinaigrette in shallow glass dish. Rub pork with Basil Vinaigrette, divided oil, rosemary, basil and . Add pork to dish; turning to coat. Marinate pork 30 minutes or 2 pork tenderloins longer. Place remaining 1 cup Marzetti® Balsamic & Basil Vinaigrette in medium saucepan (about 12 oz. each) and bring to a boil over high heat. Cook until reduced by half. Prepare grill to medium-high 1 tbsp. heat. Place pork on oiled grill rack and cook 6 to 8 minutes on each side or until thermometer 2 tsp. finely chopped fresh inserted in center registers 160 degrees. Remove pork from grill and allow to rest 10 minutes rosemary (plus sprigs for ) before slicing. Grill nectarines until tender, 3 to 4 minutes per side. To serve, place pork and 1 tsp. dried basil nectarines on serving platter and spoon reduced Marzetti® Balsamic & Basil Vinaigrette Salt, to taste over all. Sprinkle with blue cheese. Garnish with rosemary sprigs, if desired. 2 to 3 nectarines, firm but ripe, halved and pitted 2 to 3 oz. crumbled mild blue cheese

Serves: 4 • Prep Time: 10 minutes • Cook Time: 15 minutes 4 ROASTED GREEN & YELLOW BEAN SALAD

INGREDIENTS: INSTRUCTIONS:

3/4 cup Marzetti® Olde Venice Preheat oven to 375 degrees F. Line two baking sheets with parchment or baking paper; lay pieces of ham onto one of the baking sheets. Spread diced cornbread 1/4 lb. country ham, very thinly sliced on the second baking sheet in a single layer; lightly spray with non-stick vegetable 1 1/2 cups prepared cornbread, diced oil spray and place in the oven for 3-5 minutes, turning cornbread croutons over or Non-stick spray until lightly golden and dry. Allow the ham to dry out until crispy like a potato chip 1 cup water or about 10 minutes. Remove both baking sheets as they cook and set aside to cool. 1/4 tsp. kosher salt Meanwhile, add water and salt to a large oven proof skillet; bring to a simmer and 3/4 lb. fresh green beans, ends stir in the beans. Bring to a simmer, stirring for three minutes then drain liquid from removed & halved skillet. Toss in oil, coating beans well, then put skillet in oven, cooking for 6-8 min- 3/4 lb. fresh wax (yellow) beans, ends utes, stirring occasionally. In a large bowl, whisk together the Marzetti® Olde Venice removed & halved Italian Dressing, Dijon , rosemary, mustard seeds and pepper. Stir in the 1 tbsp. vegetable oil beans, onions and cherry tomatoes. Just before serving, crumble the ham and fold 1 tbsp. into the salad. Spoon into a serving dish and garnish with cornbread croutons. Can 1/2 tsp. fresh rosemary, finely chopped be chilled prior to serving or served at room temperature. 1/8 tsp. mustard seeds, crushed Pinch black pepper 1/4 cup red onion, shaved or thinly sliced 1 cup cherry tomato halves

Serves: 8 • Prep Time: 20 minutes • Cook Time: 8 minutes 5 FINGERLING POTATOES with Asparagus, Golden Beets and Peppers

INGREDIENTS: INSTRUCTIONS:

1/2 cup Marzetti® Royal Caesar Dressing Place potatoes in medium saucepan; cover with cold water to about 2 inches 3/4 lb. small unpeeled fingerling potatoes above potatoes. Bring to boil over medium heat; cook until just tender, about (preferably a variety of colors) 15 to 20 minutes. Drain; refrigerate to cool, about 1 hour. Cut potatoes in half 1/4 lb. fresh asparagus, cut into lengthwise, or quarter if large. Place potatoes, asparagus, beets, bell peppers, 1-inch sections and steamed until just crisp-tender Marzetti® Royal Caesar Dressing, parsley, basil and shallots in a medium bowl. 3/4 cup matchstick-cut golden beets, Toss to coat well. Gently stir in half the Parmesan cheese. Cover and chill for 1 steamed until just crisp-tender hour (or longer). Place on serving platter. Sprinkle top with remaining Parmesan 1/2 cup matchstick-cut red bell pepper slices cheese. Garnish with basil, as desired. 3 tbsp. chopped fresh flat-leaf parsley 2 large fresh basil leaves, Note about recipe: This vibrant array of colors, flavors and textures will delight very thinly sliced (chiffonade) the eyes and the taste buds. The variety of vegetables and the dressing provides 1 small shallot, thinly sliced and rings separated just the right combination for a perfect side dish. And this dish is versatile, it’s 3 oz. Parmesan cheese, shaved or shredded easy and great for a picnic but also sophisticated enough to impress guests! Garnish fresh basil Marzetti suggests also trying this recipe with Cardini’s® Caesar Dressing

Serves: 4 • Prep Time: 20 minutes • Cook Time: 30 minutes 6 BUFFALO BLUE CHICKEN Panini Sandwich

INGREDIENTS: INSTRUCTIONS:

1/2 cup Marzetti® Blue In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture. Cheese Dressing, Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it plus extra for dipping is fully cooked, about 10 minutes. Remove from pan. In a small bowl, combine and 1/3 cup all-purpose flour butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly. 1 tsp. paprika Preheat a sandwich grill or panini press. Arrange bread slices on a work surface and spread 1 tsp. chili powder each slice with 1 tbsp. Marzetti® Blue Cheese Dressing. Layer cooked chicken and onions on 1 tsp. salt four slices. Cover chicken with remaining four slices of bread, dressing side down. Brush top 1 ½ lbs chicken breast-thin cut, and bottom of bread with olive oil and place panini in grill or press and cover. Cook until bread about 8 slices is toasted, about 3 to 5 minutes. Remove from grill and cut each sandwich in half. Serve sand- 2 tbsp. olive oil, plus extra for wiches and celery sticks with extra Marzetti® Blue Cheese Dressing. grilling bread 3 tbsp. favorite hot sauce 1 tbsp. butter, melted 8 slices (medium thickness) favorite bread Sliced red onion

Serves: 4 • Prep Time: 20 minutes • Cook Time: 25 minutes 7 BLUE CHEESE SPRING SALAD

INGREDIENTS: INSTRUCTIONS:

1/2 cup Marzetti® Bring a pot of water to a boil, add asparagus and cook 1 minute; drain and cool. Using a Blue Cheese Dressing vegetable peeler, strip away thin peels of carrot. Roll carrot strips into coils and place in 1 lb. asparagus, trimmed and a small bowl of ice water. Leave in water for 10 minutes. Drain before arranging salad. cut into 2 inch pieces Arrange salad greens on each plate. Top with asparagus, carrot peels, mushrooms, 1 large carrot, peeled radishes and cheese. Spoon Marzetti® Blue Cheese Dressing over salad. Serve. 1 large head Bibb lettuce, about 5 oz. 1/2 cup frisee Note: To make an entrée, add pan seared scallops, cooked shrimp or sliced 2 cups torn romaine lettuce grilled chicken. 4 oz. sliced cremini or button mushrooms 6 radishes, sliced thin 4 oz. favorite crumbled blue cheese

Serves: 4 • Prep Time: 20 minutes 8 LAYERED SOUTHWEST SALAD

INGREDIENTS: INSTRUCTIONS:

1 cup Marzetti® Buttermilk In bottom of a glass serving bowl, combine and One bag of Tortilla Strips tomatoes; pat into an even layer. In a separate bowl, 1/2 cup chunky salsa combine rice, cilantro and oil. Spoon rice mixture over 1 cup halved cherry tomatoes tomato layer. Layer beans evenly over rice. Spoon corn 2 cups cooked rice and scallions over bean layer. Spoon Marzetti® Buttermilk 1 tbsp chopped cilantro Ranch Dressing over corn layer. Top with avocados and 1 tbsp vegetable oil shredded cheese. Sprinkle Tortilla Strips on top 3 cups canned kidney, pinto or black beans, rinsed and drained and serve. Offer additional dressing as desired. 2 cups frozen corn, thawed 2 scallions, chopped 3 avocados cut into 1 inch pieces 2 cups shredded white cheddar cheese

Serves: 12 • Prep Time: 30 minutes 9 ULTIMATE ROASTED POTATOES & ONIONS

INGREDIENTS: INSTRUCTIONS:

3/4 cup Marzetti® Preheat oven to 400 degrees F. Cut potatoes into halves, (potatoes should all be about the Buttermilk Ranch Dressing same size, cut some potatoes into quarter pieces if necessary). Place potatoes and onions 2 lbs. fingerling or on a roasting pan; drizzle with olive oil and sprinkle with . Roast potato small new potatoes mixture for 17 to 22 minutes or until the potatoes are tender and golden. 1 small red onion, Arrange potatoes and onions on a platter and toss with Marzetti® Buttermilk Ranch peeled and sliced Dressing. Sprinkle with chopped parsley, chives and optional blue cheese. 2 tbsp olive oil 1/2 tsp sea salt 1/4 tsp fresh ground black pepper 3 tbsp chopped parsley 1 tbsp chopped chives 1/4 cup crumbled blue cheese, optional

Serves: 6-8 • Prep Time: 15 minutes • Cook Time: 22 minutes 10 ULTIMATE CHICKEN

INGREDIENTS: INSTRUCTIONS:

3/4 cup Marzetti® Season chicken with salt, pepper and paprika. Heat 2 tbsp oil in a skillet over medium high Blue Cheese Dressing heat and sear both sides of chicken. Continue to cook medium heat until chicken is thor- salt & black pepper oughly cooked. Transfer to a plate and keep warm. In same skillet, heat remaining oil and 4 6 oz. boneless, saute apples, celery and shallots until tender. Gently heat Marzetti® Blue Cheese Dressing skinless chicken breasts in a saucepan, do not bring to a boil. Arrange spinach on plates, top with hot vegetables, 1/2 tsp paprika apples and chicken. Spoon warm Marzetti® Blue Cheese Dressing over all and sprinkle 3 tbsp olive oil, divided with pine nuts. Serve 1 large Granny Smith Apple, cored & sliced 1 cup sliced celery 1/3 cup sliced shallots or red onion 8 oz clean baby spinach leaves 1/4 cup toasted pine nuts

Serves: 4 • Prep Time: 15 minutes • Cook Time: 20 minutes 11 CHICKPEA SALAD

INGREDIENTS: INSTRUCTIONS:

3/4 cup Marzetti® Greek Preheat oven to 400 degrees F. Combine cauliflower and olive oil and place on a baking sheet. Vinaigrette with Olive Oil Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary & Feta Cheese depending on size of cauliflower pieces). Place beets in a saucepan and cover with water, bring 4 cups fresh cauliflower florets 2 tbsp. olive oil to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size 2 large golden beets of beets). Cool slightly, peel and dice. In a large bowl, combine Marzetti® Greek Vinaigrette 1/4 tsp. ground cumin with Olive Oil & Feta Cheese with ground cumin. Add all remaining ingredients and toss well. 1/2 cup roasted red pepper slivers The salad is best served right after it is tossed. 1 cup fresh parsley leaves 1 cup diced cucumber 1 15 oz. can chickpeas, rinsed and drained 1/2 cup slivered and pitted Kalamata olives 1/4 cup diced red onion 3 oz. crumbled feta cheese

Serves: 8-10 • Prep Time: 30 minutes • Cook Time: 25 minutes 12 GRILLED HEARTS OF ROMAINE

INGREDIENTS: INSTRUCTIONS:

1/2 cup Marzetti® Royal Preheat grill to medium-high heat. Remove loose outer leaves from each head of lettuce. Caesar Dressing Cut each lettuce head in half lengthwise. Brush cut sides with olive oil and season with salt 2 heads romaine lettuce, cleaned and pepper. In a small bowl, combine onions and and set aside. Grill lettuce cut side 2 tbsp. olive oil down, for about a minute or until just charred. Turn lettuce and grill one more minute (watch Salt and freshly ground lettuce carefully as it may char quickly, depending upon temperature of grill). black pepper 1 small red onion, peeled and Drain onions. Arrange lettuce on plates. Drizzle with Marzetti® Royal Caesar Dressing and top coarsely chopped with onions, Parmesan cheese and toasted French bread crushed into small croutons. Serve 2 tbsp. cider vinegar with additional slices of toasted bread. 1/3 cup Parmesan cheese peels Toasted slices of French bread

Serves: 4 • Prep Time: 20 minutes • Cook Time: 5 minutes 13 HEIRLOOM TOMATO SALAD

INGREDIENTS: INSTRUCTIONS:

3/4 cup Marzetti® Balsamic Arrange tomatoes, cheese and onions on a platter or individual plates. Season with salt and & Basil Vinaigrette pepper and drizzle with Marzetti® Balsamic & Basil Vinaigrette. Sprinkle top of salad with corn, 4 large or 6 medium heirloom chives, parsley and torn basil leaves. Garnish with a few whole basil leaves. Serve. tomatoes, sliced 12 slices fresh mozzarella 1/2 sweet onion, cut into thin slices Salt and pepper to taste 1 cup fresh corn kernels, cooked 1 tbsp. chopped chives 1 tbsp. chopped parsley 12 fresh basil leaves, divided

Serves: 6 • Prep Time: 15 minutes 14 GRILLED CHICKEN MARKET SALAD

INGREDIENTS: INSTRUCTIONS:

1 cup Marzetti® Buttermilk Ranch In a shallow bowl, marinate chicken breasts in Marzetti® Olde Venice Dressing. Cover Dressing, divided with plastic wrap and refrigerate for 30 minutes. Prepare a grill to medium high heat. 1/4 cup Marzetti® Olde Oil grates. Brush onion slices and tomato halves with olive oil. Sprinkle chicken, on- Venice Dressing 6 boneless skinless chicken breasts ions and tomatoes with salt and pepper. 1 large red onion, sliced 6 Roma tomatoes cut into halves Grill chicken breasts for 10 to 15 minutes or until thoroughly cooked (times will vary 2 tbsp. olive oil, divided depending on size of the chicken breasts). Transfer chicken to a tray and loosely cover Sea salt and ground black pepper with aluminum foil. Grill onions and tomatoes just until tender. Remove from grill. 8 oz. chopped salad greens

To assemble salad, toss salad greens with 1/2 cup Marzetti® Buttermilk Ranch Dress- ing and arrange on plates or a platter.

After chicken breasts have cooled for at least 5 minutes, slice thinly. Arrange chicken, onions and tomato wedges on top of greens. Drizzle remaining Marzetti® Buttermilk Ranch Dressing over all. Serve with grilled bread.

Serves: 6 • Prep Time: 20 minutes • Cook Time: 20 minutes 15 TUNA SALAD STUFFED TOMATOES

INGREDIENTS: INSTRUCTIONS: 1/2 cup Marzetti® Greek Slice off tops of tomatoes and discard. Using a spoon, hollow out each tomato. Vinaigrette with Olive Oil Place tomatoes upside down on a tray to drain for 5 minutes. Turn tomatoes right side & Feta Cheese up and season with salt and pepper. 4 large ripe tomatoes Salt and freshly ground In a mixing bowl, combine Marzetti® Greek Vinaigrette with Olive Oil & Feta Cheese, black pepper tuna, cucumber, celery, capers and salt and pepper to taste. Fill each 12 oz. white tuna, tomato with tuna mixture. Garnish with sprouts and serve. packed in water, drained 1 cup diced cucumber 1/2 cup chopped celery 2 tbsp. chopped capers Salt and pepper, to taste Sprouts

Serves: 4 • Prep Time: 20 minutes 16 SPRING GREENS WITH BRIE TOAST

INGREDIENTS: INSTRUCTIONS:

1/2 cup Marzetti® Preheat oven to Broil. Arrange slices of French Bread on a baking sheet and brush Pomegranate Vinaigrette each piece with olive oil and a sprinkling of salt and pepper. Top with a wedge of Brie. 12 slices French bread Broil for 1-2 minutes, or until cheese melts. Olive oil Salt and pepper to taste 6 to 8 oz. Brie, cut into 12 wedges In a bowl, gently toss Marzetti® Pomegranate Vinaigrette with mixed greens and diced 5 oz. mixed salad greens green apples. Sprinkle with fresh blueberries, pistachio nuts, fresh pomegranate 1 cup fresh blueberries seeds or dried cranberries. Serve each salad with a hot Brie Toast. 1/2 cup diced green apples 1/2 cup pistachios 1/4 cup pomegranate seeds or dried cranberries

Serves: 6 • Prep Time: 15 minutes 17 FRESH BROCCOLI SALAD

INGREDIENTS: INSTRUCTIONS:

2/3 cup Marzetti® Golden Italian Dressing Bring a large pot of water to a boil. Cook broccoli for 4 cups broccoli flowerets 2 minutes. Drain. Rinse and cool under cold water. One 6 oz package sliced button mushrooms Combine the mushrooms, parsley and scallions in 1/4 cup chopped fresh parsley 3 scallions, 4” green and white parts, cut into 1/4” pieces a bowl. In another bowl, combine the broccoli, 1/2 each red and yellow peppers, cut into 1/4” pieces mushroom mixture and peppers and toss with 2/3 cup Marzetti® Golden Italian Dressing. Serve.

Serves: 6 • Prep Time: 20 minutes • Cook Time 2 minutes 18 CONFETTI RICE SALAD

INGREDIENTS: INSTRUCTIONS:

1/2 cup Marzetti® Light Combine all ingredients in a bowl, add Marzetti® Light Raspberry Raspberry Vinaigrette Vinaigrette Dressing and gently toss together. Serve. 4 cups cooked brown rice 1/3 cup dried cranberries 4 scallions, chopped 1 cup shredded carrots 1 cup chopped celery 1 medium zucchini, cut into thin strips Salt and pepper to taste

Serves: 8-10 • Prep Time: 20 minutes 19