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Try this summer salad with grilled pitas or in a lettuce wrap. You can also enjoy a la carte!
Servings: 6 • Fiber: 6g • Protein: 4g • Sugar: 6g
4 cups black-eyed peas, cooked
8 green onions, sliced
1/2 cup cilantro, chopped
3 jalapeños, minced
2 roma tomatoes, diced
3 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lime juice
In a medium bowl, stir together the black-eyed peas, sliced green onion greens, chopped cilantro, minced jalapeño, diced tomatoes, and minced garlic.
Pour olive oil and lime juice over the black-eyed pea mixture. Stir to coat. Season with salt and pepper to taste. Chill until serving.
Pair this sweet summer salad with grilled lamb and mint chimichurri.
1 cup mozzarella, quartered
1/4 cup prosciutto, diced
2 Tbsp. basil, chopped
2 Tbsp. mint, chopped
4 Tbsp. lime juice
2 Tbsp. honey
Scoop pieces of melon into a large bowl.
Add mozzarella, diced prosciutto, fresh herbs, lime juice and honey. Toss gently until combined. Season with salt and pepper to taste. Chill until serving.
Pair this cauliflower salad with crusty artisan bread for the ideal picnic meal.
4 chicken cutlets, cubed
2-1/2 cups cauliflower
2 yellow peppers, sliced
1 bunch radishes, sliced
4 cups lettuce or radicchio
2 roma tomatoes, quartered
1 cup chickpeas, cooked
1 Tbsp. fresh parsley
Dressing of choice
In a pot, cook cauliflower florets until tender (6-8 minutes). Set aside to chill.
In a large serving bowl combine cooled cauliflower, shredded chicken, thin sliced peppers, radishes and chickpeas.
Gently incorporate quartered tomatoes, greens and dressing. Toss until incorporated.
Top with fresh parsley and serve.
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