Summer Salad
Royal Flavor
1/2 cup diced Royal Flavor*
mixed bell peppers
(red, yellow and orange)
1/2 cup diced Royal Flavor*
mini sweet peppers
(red, yellow and
orange) [or 1 cup of
either mix]
1/2 cup diced Royal Flavor*
long English cucumber
1 cup diced Royal Flavor*
tomato ( 1 large
beefsteak)
1/3 cup sliced green onion
1/4 cup sliced white onion
1/3 cup sliced olives
2 tablespoons extra-virgin
olive oil
2 tablespoons white or
balsamic vinegar
1 teaspoon dried basil or
1 tablespoon minced
fresh basil
1 teaspoon dried oregano
1/2 cup mini (1/2 inch)
fresh mozzarella balls
Salt and pepper
1 head romaine, butter or
Bibb lettuce
In a salad bowl, mix diced peppers, cucumber, tomato,
onions and olives.
In a small bowl, whisk together olive oil, vinegar,
basil and oregano.
Add mozzarella balls to the veggies. Add the dressing
and toss to blend. Season to taste with salt and pepper.
To serve, arrange lettuce leaves on plates. Top with
the salad. Makes 4 servings.
Tip: Serve with toasted thinly sliced baguette that
has been brushed with garlic olive oil.
Recipe developed by Christine W. Jackson, food stylist.
* Brands may vary by region; substitute a similar product.
Yucatan-Style Salad with Tomato,
Avocado and Zesty Lime Dressing
Earth Source Trading
Juice of 4 Earth Source
Trading* limes, plus lime
slices for garnish
1/4 cup each red, yellow and
orange bell peppers cut
into medium dice
1/4 cup thinly sliced red onion
Kernels from 1 ear of
fresh corn
1/4 cup sliced black olives
1/2 poblano chile, seeded,
cut into small dice
2 large yellow tomatoes,
cut into 1-inch cubes
1 pint grape tomatoes, halved
3 mini seedless cucumbers
(or 1 large seedless
cucumber), sliced
2 Hass avocados, cut into
1-inch cubes
1 garlic clove, minced
2 teaspoons kosher or sea salt
1/4 teaspoon freshly ground
black pepper
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro,
plus a few additional
sprigs for garnish
1 head butter or Boston
lettuce, leaves separated
2 plum tomatoes, quartered
Place lime juice in a large mixing bowl. Add each of
the ingredients up to and including the chopped
cilantro, tossing gently after each addition. The lime
juice will pull flavor out of each addition and result in
a creamy yet vibrant vinaigrette.
Line a serving bowl with lettuce leaves and spoon in
the salad. Garnish with tomato wedges, lime slices
and cilantro sprigs. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
