Creamy Cranberry Vinaigrette Salad
POCKET MEALS
1/3 cup cranberry juice
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon crushed garlic
1 tablespoon plain yogurt
1/2 cup olive oil
Salt and pepper
Salad greens
1. Combine cranberry juice, vinegar, mustard and garlic in a food processor
or blender.
2. Whisk yogurt into blended ingredients.
3. Whisk olive oil into blended ingredients.
4. Add salt and pepper to taste.
5. Toss vinaigrette with your favorite salad greens. Refrigerate any
unused vinaigrette. Makes 6-8 servings.
Tip: Serve with Pocket Meals by Hot Pockets Pepperoni Pizza, or Bistro’s
by Hot Pockets Sausage, Pepperoni and Cheese Stuffed Sandwiches.
Brands may vary by region; substitute a similar product.
Louisiana Hot Sausage Jambalaya
EVERGOOD FINE FOODS
1 stick ( 4 ounces) butter 1/2 teaspoon fresh thyme
2 red onions, chopped 1 28-ounce can whole tomatoes
4 celery ribs, diced 1 pound Evergood Louisiana Hot
1 green bell pepper, chopped Link Sausage, cut into
4 green onions, chopped 1/2-inch pieces
3 garlic cloves, finely chopped 1/2 pound jumbo shrimp
2 bay leaves 3/4 pound smoked ham, cut into
1 jalapeño pepper, finely chopped /2-inch pieces
1 tablespoon Creole seasoning 2 14 /2-ounce cans chicken broth
1/ 3 cups long-grain rice 4 teaspoon cayenne pepper
1. Melt butter in a large Dutch oven over medium-high heat.
2. Add all fresh vegetables and seasoning ingredients. Cover and cook
for about 15 minutes.
3. Add whole tomatoes, sausage, shrimp, ham, broth and rice.
4. Bring to a simmer, reduce heat to low, cover and cook, stirring
occasionally, for 1 hour, or until the rice is tender. Makes 10 servings.
Brands may vary by region; substitute a similar product.
