6 cups Assorted Greens, torn
2 cups Chicken, cooked and cubed
2 cups Peaches, sliced
1 cup Celery, chopped
8 oz. Water Chestnuts, sliced
2 Green Onions, chopped
1 1/2 cups Naturally Fresh® Ginger Dressing



Combine all ingredients. Top with Naturally Fresh® Ginger Dressing. Serve chilled.

Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

Baja Chopped Salad

8 oz. Chicken, chopped

1/4 cup Avocado, cubed

1/4 cup Black or Garbanzo Beans

1/2 Green Onion, chopped

3/4 cup Tomato, chopped

1/8 cup Olives

1/4 cup Cheddar Cheese, grated

Cilantro to Taste

1 bunch Romaine Lettue, torn

Naturally Fresh® Creamy Cilantro Dressing

Tortilla Strips

Mix all ingredients except tortilla strips in a bowl with 1/2 cup Naturally Fresh® Creamy Cilantro Dressing. Garnish with tortilla strips. Serve with Naturally Fresh® Creamy Cilantro Dressing.



Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

1/3 Cup Naturally Fresh® Ginger Dressing

2/3 Cup Cubed Cantaloupe

2/3 Cup Cubed Pineapple

2/3 Cup Strawberries, Stemmed and Halved

1 Large Avocado

1.2 lb. Peeled Cooked Shrimp

1 Package of Naturally Fresh™ Roasted & Glazed Pecan Pieces

8 Large Butter Lettuce Leaves

1/4 Cup Toasted Shredded Coconut

In a large bowl, gently mix together Naturally Fresh® Ginger Dressing, cantaloupe, pineapple, strawberries, avocado, shrimp, and Naturally Fresh™ Roasted & Glazed Pecan Pieces. Arrage 2 lettuce leaves on each of 4 salad plates; mound salad on top.

Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

4 cups Romain Lettuce, torn

1/2 cup Strawberries

1/2 cup Grapes (seedless)

1/2 cup Oranges

1/2 cup Honey Dew Melon

1/2 cup Cantaloupe

1/2 cup Pineapple

1/4 cup Naturally Fresh® Bleu Cheese Dressing

1/4 cup Naturally Fresh® Fat Free Raspberry Vinaigrette

Cut all fruit into bite-sized cubes and combine in a bowl. Mix dressings together and pour on top of fruit. Mix together. Serve chilled.



Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

3 cups Chicken, cooked and chopped

2/3 cup Rice, cooked

2/3 cup Celery, chopped

2 Green Onions, thinly sliced

2/3 cup Naturally Fresh® Poppy Seed Dressing

1 1/4 tbsp. Soy Sauce

1/4 tsp. Powdered Ginger

1/3 cup Sliced Almonds

8 oz. Mandarin Oranges, drained

1 small can of crushed Pineapple, drained

Chinese Chow Mien Noodles (optional)

Mix chicken with rice, celery, and green onions. Stir in Naturally Fresh® Poppy Seed Dressing, soy sauce and ginger. Mix in sliced almonds, mandarin oranges and crushed pineapple. Garnish with chow mien noodles. Chill well before serving.

Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

8 oz. Chicken Breast

2 oz. Taco Seasoning

1 bunch Romaine Lettuce, torn

1/2 Avocado, sliced

1/4 cup Parmesan Cheese

1 cup Croutons

1 cup Naturally Fresh® Classic Caesar Dressing

Dust chicken with taco seasoning and cook. Once cooked slice chicken into strips. Place lettuce on a plate and arrange chicken and avocado. Top with Parmesan cheese, croutons and Naturally Fresh® Classic Caesar Dressing.



Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

1 12 oz. Sirloin Steak

1/2 head of Iceberg Lettuce, chopped

1 Green Bell Pepper, sliced julienne

1 Medium Onion, sliced julienne

3 Plum Tomatoes, cut into wedges

1 Cucumber, sliced in 1/4" slices

Naturally Fresh® Roasted Garlic Bleu Cheese

Cook sirloin until it is medium (pink in color) and then slice thin. Portion lettuce into each bowl. Arrange onions, cucumbers and peppers on top. Place tomato wedges around outside. Place 3 oz. of beef on each salad, top with Naturally Fresh® Roasted Garlic Bleu Cheese and serve while beef is still warm.



Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

1 lb. Spiral Tri-Color Pasta (Undercooked and Drained)

1 lb. Feta Cheese, Crumbled

1-2 Bell Peppers: Green, Red, Yellow (Sliced or Chopped)

1 lg. Can Sliced Black or Green Olives

1 Can Marinated Artichoke Hearts, Quartered (Use as Marinade as part of Dressing)

1-2 Cans Anchovies, Finely Chopped

2 Cups Naturally Fresh® Chianti Red Wine Vinaigrette

Gently fold pasta and cheese with other ingredients in large bowl. Toss with 2 cups Naturally Fresh® Chianti Red Wine Vinaigrette dressing. Cover and store in refrigerator. Keeps at least one week and is better with time for flavors to blend.

Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

8 Cups Field Greens

2 (6oz) Packages Refrigerated Roast Chicken Breast

1 Package Naturally Fresh™ Nuts & Fruit Mix

2 Tbsp. Finely Chopped Red Onion

1/2 Cup Diced Tomatoes

1/2 Cup Naturally Fresh® Raspberry Vinaigrette.

In a large bowl, combine all ingredients. Pour Naturally Fresh® Raspberry Vinaigrette over salad. Toss salad until dressing is thoroughly mixed. Serve chilled.

Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

2 Large, Ripe Tomatoes

1/2 lb. Fresh Cow's Milk Mozzarella

1/2 Cup Fresh Basil Leaves, Washed and Well-Dried

1 Jar Naturally Fresh® Classic Balsamic Vinaigrette, (To Taste)

Maldon Sea Salt or Kosher Salt and Pepper, (To Taste)

1 Tbsp. Extra Virgin Olive Oil

Wash and slice tomatoes into 1/4 inch thick slices. Do the same with the mozzarella. Place one tomato slice on a serving plate. Top with a few basil leaves, and a slice of mozzarella cheese. Repeat layers and sprinkle with salt and pepper. Drizzle with Naturally Fresh® Classic Balsamic Vinaigrette and olive oil. Repeat with the remaining tomato, mozzarella, basil, dressing, and olive oil. Serve immediately.

Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)

1/4 jar Hooters® Bleu Cheese salad dressing
1/2 jar Hooters® Ranch salad dressing

4 large skinless, boneless chicken breast halves - cut into 1 inch cubes

salt and pepper

1 tablespoon vegetable oil

½ Jar Hooters® Wing Sauce

2 heads romaine lettuce, chopped

Heat a large skillet over high heat, and pour in the vegetable oil. Once hot, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add wing sauce. Simmer until chicken is cooked throughout, about 5 minutes. Toss together the lettuce and Ranch dressing mixture in a large bowl. Top salad with chicken, drizzle Bleu Cheese Dressing over chicken, and serve.



Print this Recipe   (A new browser window will open, please disable any pop-up blocker.)