This recipe was given to us by Jan in Denver, Colorado. She says, "Eureka! I have found the easiest (and yummiest) Cole Slaw recipe around."

Jan's Cole Slaw

1 quarter head shredded cabbage
3-4 shredded carrots
2-3 radishes sliced thin
1-12 ounce bottle BRIANNAS Rich Poppy Seed Salad Dressing

Combine first three ingredients by mixing. Add BRIANNAS to taste. For best flavor, allow to sit in refrigerator for 1 hour - ENJOY!

Kay in Placentia, California shared her favorite lunch for this summer in the recipe below. She says our dressings are "heavenly" and also commented that her husband and father-in-law are in love with our New American dressing.

Kaye's Heavenly Summer Salad

2-3 sliced Roma tomatoes
1 large avocado sliced into chunks
BRIANNAS Blush Wine Vinaigrette Salad Dressing
Mix vegetables and add BRIANNAS Blush Wine Vinaigrette to taste.

This recipe was given to us by Jennifer in Brooklyn , New York. She says that this is one of her family's favorite salads and it's so good and easy! Please note that ingredient portions are approximate.

Feta, Cucumbers & BRIANNAS!

chopped hothouse cucumbers
1/4 cup crumbled feta cheese
1 cup cherry or grape tomatoes
1-12 ounce bottle BRIANNAS Real French Vinaigrette Salad Dressing

Place all ingredients into salad bowl. Toss with BRIANNAS Real French Vinaigrette dressing (to taste.)

This recipe was given to us by Kitty Brown who created the recipe for The New American Salad Dressing - ENJOY!

The New American Salad

2 heads butter lettuce leaves
1/2 cup roasted walnuts
2 pears - thinly sliced
1/2 cup Manchego cheese - shaved
1-12 ounce bottle BRIANNAS New American Salad Dressing

Place butter lettuce leaves on four individual plates, stacking the leaves. Arrange sliced pear around lettuce. Sprinkle shaved Manchego cheese on top of each salad and garnish with walnuts. Drizzle BRIANNAS New American salad dressing to taste over salads.

John Lorenz, who is owner and executive chef of Autumn Pond Bed & Breakfast in Leavenworth, Washington, sent us this delicious recipe for pizza using BRIANNAS Asiago Caesar dressing.

John's Special Pizza

Pizza Sauce: 
1/4 to 1/2 cup BRIANNAS Asiago Caesar Dressing1/8 to 1/4 cup extra virgin olive oil
2 garlic cloves
1 pinch of salt and red pepper flakes
Blend in blender until smooth - set aside.
In small skillet sauté (measurements are approximate):
Extra virgin olive oil for sautéing.
1/2 cup thinly sliced chicken
1/2 cup crumbled Italian sausage
1/2 cup thinly sliced mushrooms
1/2 cup marinated artichoke hearts
1/2 cup thinly sliced purple onion
1/2 cup roasted red peppers

Fill Evenly spread blended mixture onto a medium/large Boboli pizza crust. Top with sautéed ingredients and 1/2 to 1 cup of your favorite cheese. Pop into a 450 degree oven for 7 to 10 minutes.  

Karen, who lives in a small town in Texas, sent us the recipe below. She loves our new Saucy Ginger Mandarin Dressing and says, "this is the best Asian dressing on the market!"

Karen's Asian Salad    

6 cups mixed greens (Romaine, Spinach, etc.)
1 cup Mandarin oranges
1/2 cup sliced almonds (roasted)
1/2 cup sliced water chestnuts
1 cup thinly sliced fresh mushrooms
1/3  cup chopped green onions
1 12 oz. bottle BRIANNAS Saucy Ginger Mandarin Salad Dressing
1 1/2  cup crispy Chinese noodles (for garnish)

Combine all ingredients in large salad bowl. Toss with Saucy Ginger Mandarin dressing (to taste). Garnish with crispy Chinese noodles. Instead of serving with bread or crackers serve an egg roll on the side.

Marnie in Boca Raton Florida, sent us the recipe below using BRIANNAS Blush Wine Vinaigrette. She says, "This makes the best salad in the world! Everyone I've served this to finds it a stunning presentation and a delicious salad. They all take the recipe home."

Marnie's Best Salad

1 head baby Romaine lettuce
2 roasted or grilled chicken breasts (sliced)
1 12 oz. bottle BRIANNAS Blush Wine Vinaigrette
1 cup raspberries and/or blueberries

Fill salad bowl with lettuce, chicken breasts raspberries and/or blueberries. Toss with Blush Wine Vinaigrette (to taste).  Chicken may be substituted with cottage cheese.

Bob in Tucker, Georgia has sent us many recipes in the past year. Here's one of our favorites.

Bob’s Yummy Chicken Breasts

2 chicken breasts
12 oz. bottle BRIANNAS Blush Wine Vinaigrette
1 tbsp. fresh rosemary
1 tbsp. fresh oregano
2 medium zucchini squash (sliced)
1 tbsp. olive oil
12 oz. sour cream
2 oz. red wine

Marinade chicken breasts in BRIANNAS Blush Wine Vinaigrette dressing, fresh rosemary and oregano in refrigerator over night.  Grill chicken breasts and set aside. Sauté'  fresh, sliced zucchini squash in olive oil. Add chicken breasts, sour cream and red wine. Simmer for approximately 5-10 minutes on low heat. ENJOY!