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/

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/

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/

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/