Tasty Salad Seasoning Recipes

HOMEMADE SEASONING BLENDS

Steps:

• For each seasoning blend, combine all ingredients together and mix well. Store in air tight container and stir before using.
• Optional: For Jerk and Italian Seasoning Blends, place ingredients in a small food processor and process until finely ground. Store in an air tight container.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

TASTY SALAD SEASONING

Steps:

• Stir the Romano cheese, sesame seed, paprika, poppy seed, celery seed, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl until evenly mixed. Store refrigerated in an airtight container.

HOMAMADE SALAD SEASONING MIX

Steps:

• Crush the lemon salt & sugar (if using) in a stone grinder manually. Tip into a small bowl.
• Add the rest of the ingredients to the bowl and mix well to combine.
• Store in an airtight, sealed container and refrigerate. Mix may settle, so stir well before each use.

FALL HARVEST SALAD SUPREME RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
• On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
• Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
• While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
• Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
• Serve with the remaining dressing alongside.
• Enjoy!

MEAL PREP TACO SALAD

Steps:

• Brown the turkey in a large skillet breaking it into smaller pieces as it cooks.
• When no longer pink add dry seasoning and mix well.
• Add the onion, pepper, water and tomato sauce and cover.
• Simmer on low for about 20 minutes.
• Divide the meat equally between the 4 meal prep containers.
• Meanwhile, while the meat is cooking, make the dressing: combine the salsa, olive oil and lime juice; transfer to 4 small containers.
• Divide the lettuce in 4 ziplock bags.
• Divide pico de gallo, sour cream or yogurt, if using and cheese in small containers. Cover and refrigerate.
• To serve, remove the lettuce and containers, heat the meat then make a salad by placing the lettuce in a bowl or plate.
• Top with the meat, pico de gallo, cheese and finish with dressing.

TASTY HOME SALAD

Steps:

• In a large salad bowl, combine the Romaine, cheese, green onion, cucumber, carrot, oregano, poultry seasoning and celery. Add enough salad dressing to coat, toss and serve.