Italian chopped Salad
Italian chopped Salad 2014-05-14 12:17:32 Serves 6 Write a review Save Recipe Print Ingredients 1/4 cup Leo’s Italian dressing 6 cups chopped romaine lettuce 1 15.5 ounce can of garbanzo beans (drained) 1 sliced red bell pepper 1 cup thinly sliced red onion 2 ounces thinly sliced Italian Genoa salami 1/4 cup sliced pitted Kalamata olives Instructions Combine lettuce, garbanzo beans, bell pepper, red onion, Genoa salami, sliced olives in to salad bowl. Top with Leo’s Italian and toss to coat. Leo's Originals...
Read MoreOrzo Salad
Orzo Salad 2014-05-14 11:55:45 Serves 4 Write a review Save Recipe Print Ingredients 4 tbsp. Leo’s Balsamic Vinaigrette salad dressing 2 cups orzo-uncooked ¼ cup red bell pepper- diced ¼ cup green bell pepper- diced 3 tbsp. feta cheese 2 tbsp. capers 2 tbsp. diced purple onion 2 tbsp. sliced Greek olives 1 tsp. coarse ground black pepper Instructions Cook orzo according to directions on package. After draining, marinate orzo pasta in 2 tbsp. salad dressing. Add red and green bell pepper, feta cheese, capers, purple onion, green olives, and ground black pepper and toss. Drizzle with remaining 2 tbsp. Leo’s Balsamic Vinaigrette salad dressing. Notes This recipe can also be made with Leo’s Italian or Leo’s Lemon Caper Vinaigrette salad dressings. Leo's Originals...
Read MoreAvocado Salad
Avocado Salad 2014-05-14 12:07:29 Serves 4 Write a review Save Recipe Print Ingredients 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing 2-3 medium avocados 4-6 thin slices purple onion 4 grape tomatoes- halved 2 tbsp. feta cheese 1 tsp. coarse ground black pepper Instructions Peel and slice avocados. Top with purple onion, tomatoes, coarse ground pepper, and feta cheese. Toss with 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing—add more dressing if necessary. Leo's Originals...
Read MoreLeo’s Sicilian Tuna Salad
Leo's Sicilian Tuna Salad 2014-05-14 11:54:00 Write a review Save Recipe Print Ingredients 1/2 cup Leo’s Italian dressing 2 cans low sodium tuna in water- drained 1/2 cup halved grape tomatoes 1/2 cup chopped artichoke hearts 1/4 cup chopped celery 2 tbs. whole capers 2 tbs. diced greek olives 2 tbs. diced green olives 1 tbs. thinly sliced purple onion 2 tsps. course black pepper Instructions Combine all ingredients in medium size bowl and toss. Notes This recipe is also delicious with Leo’s Lemon Caper Vinaigrette. Leo's Originals...
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