Tanimura & Antle
BLT with Roquefort
As innovators and leaders in the produce industry,
Tanimura & Antle employ high-technology systems
for efficient use of water and fertilizers, but rely
on hand packing in the field to protect the quality
of each head of lettuce.
1 cup mayonnaise
1/2cup plus 2 tablespoons
sour cream
1/2cup buttermilk
1 teaspoon
Worcestershire sauce
1/2teaspoon white vinegar
Dash of hot pepper sauce
4 ounces crumbled
blue cheese
1 head Tanimura & Antle
iceberg lettuce
1 cup cooked diced bacon
1 cup diced fresh tomato
1/4cup chopped
Italian parsley
1. Put mayonnaise, sour cream, buttermilk,
Worcestershire sauce, vinegar, hot pepper sauce and
blue cheese in a food processor and pulse a few
times, being sure to leave some lumps of cheese.
2. Cut lettuce into 6 wedges and arrange on 6 plates.
3. Drizzle with dressing. Sprinkle bacon, tomato
and parsley over the lettuce. Makes 6 servings.
Kandy and Trinity Fruit
Great Western Fruit Salad
Fresh fruit and a bright orange dressing
make this salad a delicious complement to
any summer barbecue.
1/2Kandy*cantaloupe, 1cuppeeled,sliced
cutin1-inchcubes Trinitykiwi
1/2Kandyhoneydewmelon, 2cupssliced
cutin1-inchcubes Trinitynectarines
2cups Trinity*greengrapes 1/2cup Grand Marnieror
2cupssliced otherorangeliqueur
Trinity peaches 1/2 cup orange juice
2 tablespoons sugar
1. Combine fruit in a large bowl. Combine Grand
Marnier, orange juice and sugar. Pour the mixture
over the fruit. Toss to coat.
2. Refrigerate at least 1 hour before serving to
blend flavors. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
Ready Pac Sidewalk Café
Salmon Salad
Elegant meets easy with Ready Pac Grand Parisian
salad, complete with white balsamic vinaigrette
dressing, almonds, cranberries and feta cheese.
A delicious side salad, Grand Parisian makes a
stunning entrée when topped by grilled salmon
with a simple peppercorn glaze.
2tablespoonsoliveoil 116-ounceReadyPac
2teaspoonscrackedmulti- GrandParisiansalad
colored peppercorns with white balsamic
dressing packet
1 teaspoon honey Dijon-
stylemustard 44-ounceskinned
salmon fillets
1. In a small bowl, whisk oil, peppercorns,
mustard and 2 tablespoons white balsamic
dressing from salad package.
2. In a large bowl, toss remaining balsamic
dressing with salad greens; chill.
3. Lightly brush salmon with peppercorn glaze.
Grill fillets, turning and brushing with glaze.
4. Divide chilled greens among 4 plates. Top
with grilled salmon and equal amounts of
frosted almonds, cranberries and feta cheese
from the salad package. Makes 4 servings.
