MEDITERRANEAN ARUGULA SALAD


​Ingredients:
  • 3 cups Sunny Point Baby Arugula
  • 6 oz. Ronzoni ancient grain penne rigate
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • salt & fresh ground pepper to taste
  • 1 cup canned garbanzo beans, rinsed and drained
  • 4 tbsp. Parmigiano Reggiano, freshly shaved

Directions:Boil pasta to al dente. Drain and run under cold water to stop the cooking. Toss the pasta with arugula, sun dried tomatoes, garbanzo beans, oil, vinegar, half of cheese, salt and fresh-ground black pepper to taste. Divide between 4 plates and top with remaining shaved parmesean cheese. Serve immediately.

BLT ROMAINE SALAD

​Ingredients
  • 8 slices of bacon, cooked
  • 8 ounces of Sunny Point Point Romaine Lettuce, chopped
  • 1/3 cup buttermilk
  • 3 tbsp. mayonnaise
  • 2 tbsp. apple cider vinegar
  • 2 green onions, trimmed and thinly sliced
  • 1 pink of cherry tomatoes, halved
  • Croutons of your choosing

DirectionsWhisk together buttermilk, mayonnaise, vinegar & green onions. Season with salt & pepper. Drizzle dressing over cut romaine leaves and toss to coat well. Top with bacon crumbles and tomatoes. Finish with croutons.

GOURMET LETTUCE MIX SALAD


Ingredients
  • 1 pint fresh strawberries, rinsed, dried and hulled
  • 1 crisper Sunny Point Gourmet Lettuce Mix
  • ½ cup walnut pieces, toasted
  • ½ cup crumbled goat or feta cheese (about 2 ounces)
Walnut Balsamic Vinaigrette
  • 2 tbsp. balsamic vinaigrette
  • ½ tsp. Dijon mustard
  • 3 tbsp. toasted walnut oil
  • 2 tbsp. extra-virgin olive oil
  • Salt & freshly ground black pepper

DirectionsMix first 4 vinaigrette ingredients and shake vigorously in tightly-sealed container. Add salt & pepper to taste. Cut strawberries in quarters, place in small bowl and toss with about 2 tbsp. of the vinaigrette. Set aside. Place spring mix in bowl and toss lightly with 3 tbsp. of the vinaigrette, just till leaves are evenly coated. Transfer lettuce to 4 individual serving plates. Top lettuce with strawberries, toasted walnuts and cheese of choice. Serve immediately.

TACO SALAD