Avocado Salad
Serves 4
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Ingredients
  1. 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing
  2. 2-3 medium avocados
  3. 4-6 thin slices purple onion
  4. 4 grape tomatoes- halved
  5. 2 tbsp. feta cheese
  6. 1 tsp. coarse ground black pepper
Instructions
  1. Peel and slice avocados.
  2. Top with purple onion, tomatoes, coarse ground pepper, and feta cheese.
  3. Toss with 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing—add more dressing if necessary.
Leo's Originals http://www.leosoriginals.com/

Bosc Pear Salad
Serves 4
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Ingredients
  1. 1/4- 1/2 cup ANY Leo’s Original dressing
  2. 4 cups spring mix greens
  3. 3 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing
  4. 2 Bosc pears- medium
  5. 8-10 thinly sliced purple onion
  6. 4-6 grape tomatoes- halved
  7. ¼ cup quinoa- uncooked
  8. 2 tbsp. raw pumpkin seeds
  9. 1 tbsp. capers
  10. 2 tsp. coarse ground black pepper
Instructions
  1. Cook quinoa according to instructions on package.
  2. Wash, halve and core pears. Quarter and slice thinly.
  3. Add purple onion, tomatoes, raw pumpkin seeds, capers, and ground black pepper to pears.
  4. Toss with 3 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing.
Notes
  1. Also try with Leo’s Balsamic Vinaigrette salad dressing!
Leo's Originals http://www.leosoriginals.com/

Cabbage Salad
Serves 4
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Ingredients
  1. 3 tbsp. Leo’s Peanut Tamari dressing
  2. ¼ head cabbage- purple, green or both
  3. 10- 12 thinly sliced purple onion
  4. ¼ cup red bell pepper- thinly sliced
  5. ¼ cup green bell pepper- thinly sliced
  6. 6 grape tomatoes- halved
  7. ¼ cup raisins or dried cranberries
  8. ½ cup quinoa- cooked
  9. ¼ cup raw pumpkin seeds
  10. ¼ cup feta cheese
  11. ¼ cup Greek and green olives- diced
  12. 1 tbsp. capers
  13. 1 tsp. coarse ground black pepper
Instructions
  1. Add all above ingredients to large salad bowl, toss and serve.
Leo's Originals http://www.leosoriginals.com/

Italian chopped Salad
Serves 6
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Ingredients
  1. 1/4 cup Leo’s Italian dressing
  2. 6 cups chopped romaine lettuce
  3. 1 15.5 ounce can of garbanzo beans (drained)
  4. 1 sliced red bell pepper
  5. 1 cup thinly sliced red onion
  6. 2 ounces thinly sliced Italian Genoa salami
  7. 1/4 cup sliced pitted Kalamata olives
Instructions
  1. Combine lettuce, garbanzo beans, bell pepper, red onion, Genoa salami, sliced olives in to salad bowl.
  2. Top with Leo’s Italian and toss to coat.
Leo's Originals http://www.leosoriginals.com/

Leo's Go-To Salad
Serves 4
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Ingredients
  1. 1/4- 1/2 cup ANY Leo’s Original dressing
  2. 4 cups spring mix greens
  3. 1/2 cup thinly sliced purple onion
  4. 4-6 grape tomatoes- halved
  5. 2 tbsp. raisins or dried cranberries
  6. 2 tbsp. feta cheese
  7. 1 tbsp. raw pumpkin seeds
  8. 1 tbsp. capers
  9. 1 tsp. coarse ground black pepper
Delicious Options
  1. 1/2 cup cooked quinoa
  2. 1 tbsp. chopped kalamata olives
Instructions
  1. Combine all ingredients in large salad bowl and toss with your favorite Leo’s dressing.
Notes
  1. For a Low-Cal option, use Leo’s Fat Free Italian salad dressing.
Leo's Originals http://www.leosoriginals.com/

Leo's Quinoa Salad
Serves 4
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Ingredients
  1. ½ cup Leo’s Peanut Tamari salad dressing
  2. 4 medium red potatoes
  3. ¼ cup uncooked quinoa
  4. ¼ cup red bell pepper- diced
  5. ¼ cup green bell pepper- diced
  6. ¼ cup thinly sliced cucumber
  7. 3 tbsp. feta cheese
  8. 2 tbsp. capers
  9. 2 tbsp. diced purple onion
  10. 2 tbsp. sliced Greek olives
  11. 1 tsp. coarse ground black pepper
Instructions
  1. Cook quinoa according to directions on package.
  2. After cooking, add red and green bell pepper, cucumber, feta cheese, capers, purple onion, greek olives, and ground black pepper.
  3. Drizzle with ½ cup Leo’s Peanut Tamari salad dressing and toss. Enjoy!
Notes
  1. This recipe is also delicious with Leo’s Lemon Caper Vinaigrette.
Leo's Originals http://www.leosoriginals.com/

Leo's Red Roasted Potatoes
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Ingredients
  1. 1/2 cup Leo’s Italian dressing
  2. 4 medium red potatoes
  3. 1/4 cup grated parmesan romano cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray non-stick coating on 9 x 13 baking sheet.
  3. Slice potatoes 1/4 inch thick (do not peel).
  4. Place in one layer on baking sheet.
  5. Brush each slice with Leo’s Italian.
  6. Sprinkle with grated parmesan romano cheese.
  7. Place in oven and bake for 20-30 minutes until brown on edges.
  8. Remove from oven and brush each baked potato slice with Leo’s Italian.
Notes
  1. LOW CALORIE OPTION use Leo’s Italian Fat Free
Leo's Originals http://www.leosoriginals.com/

Leo's Sicilian Tuna Salad
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Ingredients
  1. 1/2 cup Leo’s Italian dressing
  2. 2 cans low sodium tuna in water- drained
  3. 1/2 cup halved grape tomatoes
  4. 1/2 cup chopped artichoke hearts
  5. 1/4 cup chopped celery
  6. 2 tbs. whole capers
  7. 2 tbs. diced greek olives
  8. 2 tbs. diced green olives
  9. 1 tbs. thinly sliced purple onion
  10. 2 tsps. course black pepper
Instructions
  1. Combine all ingredients in medium size bowl and toss.
Notes
  1. This recipe is also delicious with Leo’s Lemon Caper Vinaigrette.
Leo's Originals http://www.leosoriginals.com/

Orzo Salad
Serves 4
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Ingredients
  1. 4 tbsp. Leo’s Balsamic Vinaigrette salad dressing
  2. 2 cups orzo-uncooked
  3. ¼ cup red bell pepper- diced
  4. ¼ cup green bell pepper- diced
  5. 3 tbsp. feta cheese
  6. 2 tbsp. capers
  7. 2 tbsp. diced purple onion
  8. 2 tbsp. sliced Greek olives
  9. 1 tsp. coarse ground black pepper
Instructions
  1. Cook orzo according to directions on package.
  2. After draining, marinate orzo pasta in 2 tbsp. salad dressing.
  3. Add red and green bell pepper, feta cheese, capers, purple onion, green olives, and ground black pepper and toss.
  4. Drizzle with remaining 2 tbsp. Leo’s Balsamic Vinaigrette salad dressing.
Notes
  1. This recipe can also be made with Leo’s Italian or Leo’s Lemon Caper Vinaigrette salad dressings.
Leo's Originals http://www.leosoriginals.com/

Portobella Mushroom Burger
Serves 2
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Ingredients
  1. 1/4 cup Leo’s Italian or Leo’s Balsamic Vinaigrette dressing
  2. 2 Portobella mushroom caps, stems removed
  3. Texjoy Steak seasoning
  4. 2 slices provolone cheese
  5. 2 whole wheat buns
Optional ingredients
  1. Sliced tomato
  2. Fresh green spinach
  3. Sliced grilled onions
  4. Sliced avocado
  5. Mayonnaise
  6. Dijon Mustard
Instructions
  1. In a large shallow dish, marinate each portobello mushroom cap with 2 tablespoons Leo’s Italian or Leo’s Balsamic vinaigrette dressing. Also, lightly season each mushroom cap with Texjoy Steak seasoning. Turn a few times allowing each side to coat. Let marinate for 30 minutes to 1 hour.
  2. In oven-safe saute pan add 1 tsp olive oil and turn on med-high heat.
  3. Place caps in saute pan, gill side up and sear for 3 minutes and then flip and sear for 3 more minutes. Flip again and add 1 slice of provolone cheese to each mushroom. Place in oven at 350 degrees F for 20 minutes.
  4. Serve on warm whole wheat bun and add all desired fixings.
Leo's Originals http://www.leosoriginals.com/