Recipe Type: Salads

Directions: 

Gently combine all ingredients, dress with Suan’s® Mango Lemon Blue Cheese Dressing.  (Note ingredients may be increased as desired.)

Suan’s® Mango Lemon Fruit Butter Blue Cheese Dressing:  

Combine: 

 2 tablespoons Suan’s® Mango Lemon Fruit Butter

2 tablespoons Extra Virgin Olive Oil

Crumbled Blue Cheese to taste

Salt & pepper to taste

Directions: 

Pour dressing in the bottom of large salad bowl before adding ingredients, then gently toss with Waldorf Salad ingredients. Serve chilled.  

1. Blend the basil, pecans, garlic, parmesan cheese, olive oil, salt and pepper in a food processor until the mixture becomes a slightly chunky paste.
2. Store in refrigerator for a week. Or, place in ice cube trays and freeze.

1. Toss lettuce greens with berries, cheese and cinnamon pecans. Toss with Raspberry Vinaigrette,
   adding a little at a time until coated. You may have leftover dressing, which will keep, covered, in the
   refrigerator for a week.
2. Raspberry Vinaigrette Dressing – Place all ingredients in a food processor, and blend for 30 seconds.

1. Cook pasta to al dente, according to package directions. Drain and rinse. Place pasta in a large serving bowl.
2. Add cucumber, onion, tomatoes, basil, olives, bacon, pepperoni and cheeses. Toss to combine. Add dressing, gently mixing. If making ahead of time, you may want to add a little more dressing closer to serving time to boost the flavor.
3. Note: This salad is best made a few hours ahead of time. But it can also be served right away at room temperature.

1. Heat oil in a large sauce pan over medium-high heat.
2. Add corn, Daddy Hinkles seasoning and pepper. Cook for about 8 minutes, stirring frequently.
3. Remove from heat, and let cool.
4. In a large bowl, combine corn, squash, jalapeno, bell pepper, cilantro, lime juice, olive oil and salt.
5. Cover, and chill 30 minutes. Stir in avocado just before serving.

1. Dice the tomatoes into large chunks or slices
2. In a small mixing bowl, add the chopped basil, chopped chives, Diane’s dressing and honey.
3. Mix thoroughly so they honey is fully incorporated.
4. Add this mixture to the tomatoes and toss.
5. Serve at room temperature as soon as complete

1. Combine Hiland buttermilk and egg in a shallow dish. Dip okra in buttermilk, then coat in cornbread mix.
2. Add vegetable oil until it reaches 2 inches up the side of a deep skillet. Heat.
3. Over medium-high heat, fry okra in small batches, about a minute or two on each side. (Turn once while cooking.) Let cool on paper towels. Sprinkle with coarse salt while still hot.
4. Combine greens with tomato and bell pepper. Top with Bar-S bacon.
5. To make salad dressing, whisk together olive oil, apple cider vinegar, and sugar. Pour dressing over salad. Top with okra, and serve immediately.

1. Cook the pasta using the directions provided on the package.
2. In the last minute of cooking, add the broccolini and finish the cooking time.
3. Drain and, while warm, add all other ingredients. Gently mix, then allow 15 minutes for cooling. Refrigerate.
4. Note: This salad is wonderful with chicken and Ace in the Bowl Salsa as a sauce.

1. On an outdoor grill or an indoor grill pan, cook chicken until done.
2. Set aside until slightly cooled, then slice into strips.
3. Preheat oven to 450 degrees. On a baking sheet, combine frozen corn, olive oil, salt and Head Country seasoning. Toss to coat. Cook 10 minutes, stir, then cook and additional 5 minutes.
4. Make dressing by combining sour cream, mayonnaise, cilantro, lime, salt and olive oil. Whisk until combined, or place all ingredients in a food processor and whirl until blended.
5. To serve salad, combine lettuce, tomatoes and avocado in a large bowl. Top with chicken, cheese and Ace in the bowl salsa, then drizzle with dressing.