Atlanta, GA (PRWEB) July 28, 2010
Julie Veith’s “Mango Tango Spinach Salad” recipe was selected as the winner of the Association for Dressings & Sauces’ 2010 quarterly online salad recipe contest for April through June.
The Wichita, Kansas resident, Julie Veith, took top honors and the $500 Grand Prize with her refreshing recipe for “Mango Tango Spinach Salad.” The Online Salad Recipe Contest was sponsored by the Association for Dressings & Sauces.
The two finalists are Karen Kuebler of Dallas, Texas for her “Sedona Summer Salad with Crispy Chicken,” a delicious entree salad, and Priscilla Yee of Concord, California for her “Tex-Mex Cobb Salad.”
For more information about the contest and to find creative salad recipes, visit http://www.saladaday.org.
For more information, contact the Association for Dressings & Sauces at 404-252-3663.
[Note: See attached recipes]
GRAND PRIZE WINNER
Mango Tango Spinach Salad
Number of Servings: 8
2 mangos cubed
2 avocados cubed
4 tomatoes chunked
1/4 cup finely chopped green onions
4 cups chopped fresh spinach
1/4 cup finely chopped cucumbers
1 cup Raspberry Vinaigrette Dressing
1/2 cup Mozzarella Cheese shredded
1/4 cup sliced almonds
1/4 cup chopped fresh cilantro
In large serving bowl combine mangos, avocados, tomatoes, onion, spinach, cucumbers, and dressing, and lightly toss. Sprinkle cheese, almonds, and cilantro evenly over top of salad prior to serving. Immediately before serving gently toss once more and serve.
Prep Time: 20 minutes
HONORABLE MENTION WINNERS
Sedona Summer Salad with Crispy Chicken
Number of Servings: 4
1 pound frozen breaded chicken breast tenders, thawed and cooked according to package instructions
2 cups torn leaf lettuce
1 cucumber, peeled and thinly sliced
1 yellow squash, thinly sliced
2 green bell peppers, cored and chopped
1 cup peeled baby carrots, sliced
1 cup cherry tomatoes, halved
1 15.25-oz. can whole kernel corn, drained
1 cup grated sharp cheddar cheese
1 bottle retail Italian Salad Dressing
While chicken tenders are cooking, toss remaining ingredients together in large serving bowl until well-blended. Slice cooked chicken tenders into bite-sized pieces and arrange on top of salad.
Prep Time: 30 minutes
Tex-Mex Cobb Salad
Number of Servings: 4
Chipotle BBQ Dressing
3/4 cup Ranch dressing
1/4 cup prepared hickory barbecue sauce
3 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon minced chipotle chile in adobo sauce
8 cups shredded romaine lettuce
4 strips cooked thick-cut bacon, cut in 1/2-inch pieces
1 avocado, peeled, diced
1 1/2 cups cooked corn kernels
15-ounce can black beans, rinsed and drained
1 1/2 cups diced cooked grilled chicken breast
1 1/2 cups grape tomatoes
1 cup pepper jack cheese, cubed
1/3 cup sliced red onion
Tortilla chips (garnish)
In small bowl, combine Ranch Dressing, barbecue sauce, cilantro, lime juice and chipotle chile; mix well. Line a large platter with lettuce. Arrange remaining ingredients, in rows, across lettuce. Serve with dressing. Garnish with tortilla chips.
Prep Time: 15