BRIANNAS' New American Pasta Salad  New!

16 oz bow-tie pasta (cooked drained and cooled to room temperature)
6 oz feta cheese (crumbled)
1/4 cup fresh chopped sweet basil
2 small cans sliced black olives (drained)
2 cups grape tomatoes (halved)
1 12 ounce bottle BRIANNAS New American Salad Dressing

Combine all ingredients and toss with BRIANNAS New American salad dressing to taste. Serves 6-8 people.

BRIANNAS' Black Bean Salad

1 can black beans (drained)
2 ears roasted/grilled corn (cut from cob)
1/2 cup red onion (finely chopped)
1 cup cilantro
1 12 ounce bottle BRIANNAS Chipotle Cheddar Salad Dressing  

Combine all ingredients and toss with BRIANNAS Chipotle Cheddar dressing to taste. Refrigerate overnight before serving. Makes a great side dish for grilled meats.

BRIANNAS' Southwestern Tri-Bean Salad

6 cups cooked rice
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can corn or hominy, drained
1 medium red bell pepper, chopped
1 (4 oz.) can chopped green chilies
1 bottle BRIANNAS Fat Free Rich Santa Fe Blend Dressing

Combine rice, kidney beans, pinto beans, black beans, corn or hominy, red bell pepper, and green chilies in a large bowl.  Pour dressing over salad.  Toss until thoroughly combined.  Serve immediately or chill one hour before serving.

BRIANNAS' Pesto Caesar Salad   

8 cups salad greens
4 fully cooked pesto seasoned chicken breasts
3/4 cup grated Parmesan cheese
1 cup croutons
1 bottle BRIANNAS Asiago Caesar Dressing

Tear salad greens into bite-size pieces. Slice pesto seasoned chicken approximately 1/4 inch thick. Mix all ingredients using only 1/2 of the 3/4 cup Parmesan cheese. Apply BRIANNAS Asiago Caesar dressing to taste. Top each salad serving with a pinch of the remaining Parmesan and serve with delight

BRIANNAS' Grilled Chicken Salad

8 cups salad greens
1 cup grape tomatoes
1 cup shredded Monterey Jack cheese
3 cups sliced grilled chicken (skinless)
1 purple onion (thinly sliced)
1 large yellow bell pepper (thinly sliced)
1 (12-oz.) bottle BRIANNAS Real French Vinaigrette dressing
Fresh asparagus (steamed or grilled)

Tear salad greens into bite-size pieces. Combine with tomatoes, cheese, chicken, purple onion, yellow bell pepper and mushrooms.  Shake BRIANNAS Real French Vinaigrette dressing well and add to salad.  Toss salad and garnish with asparagus. ENJOY!

BRIANNAS' Sunshine Salad

1 head Romaine lettuce
1 purple onion, thinly sliced
1 (11 oz.) can Mandarin oranges
1/2 cup walnut pieces

BRIANNAS Real French Vinaigrette Dressing

In large bowl, tear up lettuce; refrigerate. Drain and refrigerate Mandarin oranges.  Saute' walnut pieces in a little butter, then salt them and place on paper towel.  Just before serving, toss all ingredients together (don't forget the onion!) and serve on chilled plates.  Enjoy

BRIANNAS' Holiday Slaw

1 lb. pre-packaged Brocco Slaw
2/3 cup craisins
3/4 cup broken walnuts or pecans
1 large Red Delicious apple, chopped
1 cup BRIANNAS Rich Poppy Seed Dressing

Combine all ingredients in a large bowl.  Mix well.  Best if prepared ahead of time and refrigerated until serving.

BRIANNAS' Tomato/Cucumber Pie

Layer as listed below in a deep-dish pie plate:
Sliced tomatoes
Chopped or crushed basil (fresh, if you have it)
Crumbled feta cheese
BRIANNAS Fat Free Rich Santa Fe Blend Dressing (as much or as little as you like)
Thinly sliced purple or white onion
Thinly sliced cucumber
BRIANNAS Fat Free Rich Santa Fe Blend Dressing
Thinly sliced purple or white onion
Chopped or crushed basil
BRIANNAS True Blue Cheese Dressing, drizzled over top of salad
Pine nuts, sprinkled over all
Refrigerate until served.  Tastes as wonderful as it looks!

BRIANNAS' Five Bean Salad

1 can kidney beans, drained and rinsed
1 can green beans, drained and rinsed
1 can yellow wax beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 medium white sweet onion, chopped
1 small can pimentos
BRIANNAS Blush Wine Vinaigrette Dressing

Combine all ingredients except dressing in a large bowl.  Generously top with dressing, toss, chill and serve.

BRIANNAS' Santa Fe Slaw

1 package Brocco Slaw
1/2 medium white onion, chopped
1 small jar green salad olives
1/2 cup "light" mayonnaise
1/4 to 1/3 bottle BRIANNAS Fat Free Santa Fe Blend Dressing
Seasoned salt
Sugar 
Cayenne pepper

In large bowl, blend together the first three ingredients.  Add mayonnaise and BRIANNAS Dressing, then add seasonings to taste.  Chill at least one hour before serving.  Great with barbecue, burgers, and seafood!

Strawberry Romaine Salad *

1 head romaine, Boston or other leaf lettuce
1/2 pint strawberries, sliced
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped walnuts or pecans
1 (12 ounce) bottle BRIANNAS Blush Wine Vinaigrette Dressing

Tear lettuce into bite size pieces.  Toast the chopped nuts 3 to 4 minutes in a 300-degree oven.  Combine the lettuce with cheese, nuts and strawberries.  Shake dressing well.  Add 1/4 bottle of dressing.  Taste to see if lettuce is coated enough of your taste.  Add more if you prefer. This can be doubled and more than one type of lettuce can be used.  A handful of baby spinach and mesclun leaves added to the romaine and Boston lettuce adds depth of color.

Cha Cha Chicken Salad *

4 chicken breasts, grilled, sliced or cubed
1 (16 ounce) bag coleslaw that includes both red and green cabbage and carrots
1-1/2 cups red seedless grapes, sliced in half
1-1/2 cups celery, sliced thin
1 cup sliced walnuts, chopped medium (add before serving)
1 cup Asian pears, unpeeled (add before serving)
1 (12 ounce) bottle BRIANNAS Rich Poppy Seed Dressing
Tony Cachere's Creole Seasoning
Salt and pepper, to taste

Sprinkle chicken breasts with Tony Chachere's Creole Seasoning before grilling.  Mix cubed or sliced breasts with all other ingredients if serving immediately.  Otherwise, add the pears and nuts when you are ready to serve.  This will keep the pears from browning and walnuts from getting soggy.  This is a fabulous salad for a light dinner or luncheon.  Serve it on a leaf of red cabbage or leaf lettuce with a slice of fresh bakery bread on the side.

For additional serving suggestions for all of 
BRIANNAS Fine Salad Dressings, 
please visit our Product Information page.