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DRESSING RECIPE Collection CONTENTS

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DRESSING RECIPE Collection CONTENTS DRESSING RECIPE Collection CONTENTS 3 Roasted Pear Salad 4 Balsamic Pork Tenderloin 5 Roasted Green & Yellow Bean Salad 6 Fingerling Potatoes 7 Buffalo Blue Chicken Panini Sandwich 8 Blue Cheese 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 Vinaigrette, divided Dressing: Mix 3/4 cup Marzetti® Balsamic Vinaigrette and sugar 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® Blue Cheese Dressing 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 salt. 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. olive oil 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 garnish) 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 Italian Dressing 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 vegetable oil 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 mustard, 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. Dijon mustard 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 hot sauce 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 Ranch Dressing In bottom of a glass serving bowl, combine salsa 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.
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