6 cups Assorted Greens, torn
2 cups Chicken, cooked and cubed
2 cups Peaches, sliced
1 cup Celery, chopped
8 oz. Water Chestnuts, sliced
2 Green Onions, chopped
1 1/2 cups Naturally Fresh® Ginger Dressing



Combine all ingredients. Top with Naturally Fresh® Ginger Dressing. Serve chilled.

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1/3 Cup Naturally Fresh® Ginger Dressing

2/3 Cup Cubed Cantaloupe

2/3 Cup Cubed Pineapple

2/3 Cup Strawberries, Stemmed and Halved

1 Large Avocado

1.2 lb. Peeled Cooked Shrimp

1 Package of Naturally Fresh™ Roasted & Glazed Pecan Pieces

8 Large Butter Lettuce Leaves

1/4 Cup Toasted Shredded Coconut

In a large bowl, gently mix together Naturally Fresh® Ginger Dressing, cantaloupe, pineapple, strawberries, avocado, shrimp, and Naturally Fresh™ Roasted & Glazed Pecan Pieces. Arrage 2 lettuce leaves on each of 4 salad plates; mound salad on top.

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4 cups Romain Lettuce, torn

1/2 cup Strawberries

1/2 cup Grapes (seedless)

1/2 cup Oranges

1/2 cup Honey Dew Melon

1/2 cup Cantaloupe

1/2 cup Pineapple

1/4 cup Naturally Fresh® Bleu Cheese Dressing

1/4 cup Naturally Fresh® Fat Free Raspberry Vinaigrette

Cut all fruit into bite-sized cubes and combine in a bowl. Mix dressings together and pour on top of fruit. Mix together. Serve chilled.



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3 cups Chicken, cooked and chopped

2/3 cup Rice, cooked

2/3 cup Celery, chopped

2 Green Onions, thinly sliced

2/3 cup Naturally Fresh® Poppy Seed Dressing

1 1/4 tbsp. Soy Sauce

1/4 tsp. Powdered Ginger

1/3 cup Sliced Almonds

8 oz. Mandarin Oranges, drained

1 small can of crushed Pineapple, drained

Chinese Chow Mien Noodles (optional)

Mix chicken with rice, celery, and green onions. Stir in Naturally Fresh® Poppy Seed Dressing, soy sauce and ginger. Mix in sliced almonds, mandarin oranges and crushed pineapple. Garnish with chow mien noodles. Chill well before serving.

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1 lb. Spiral Tri-Color Pasta (Undercooked and Drained)

1 lb. Feta Cheese, Crumbled

1-2 Bell Peppers: Green, Red, Yellow (Sliced or Chopped)

1 lg. Can Sliced Black or Green Olives

1 Can Marinated Artichoke Hearts, Quartered (Use as Marinade as part of Dressing)

1-2 Cans Anchovies, Finely Chopped

2 Cups Naturally Fresh® Chianti Red Wine Vinaigrette

Gently fold pasta and cheese with other ingredients in large bowl. Toss with 2 cups Naturally Fresh® Chianti Red Wine Vinaigrette dressing. Cover and store in refrigerator. Keeps at least one week and is better with time for flavors to blend.

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8 Cups Field Greens

2 (6oz) Packages Refrigerated Roast Chicken Breast

1 Package Naturally Fresh™ Nuts & Fruit Mix

2 Tbsp. Finely Chopped Red Onion

1/2 Cup Diced Tomatoes

1/2 Cup Naturally Fresh® Raspberry Vinaigrette.

In a large bowl, combine all ingredients. Pour Naturally Fresh® Raspberry Vinaigrette over salad. Toss salad until dressing is thoroughly mixed. Serve chilled.

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2 Large, Ripe Tomatoes

1/2 lb. Fresh Cow's Milk Mozzarella

1/2 Cup Fresh Basil Leaves, Washed and Well-Dried

1 Jar Naturally Fresh® Classic Balsamic Vinaigrette, (To Taste)

Maldon Sea Salt or Kosher Salt and Pepper, (To Taste)

1 Tbsp. Extra Virgin Olive Oil

Wash and slice tomatoes into 1/4 inch thick slices. Do the same with the mozzarella. Place one tomato slice on a serving plate. Top with a few basil leaves, and a slice of mozzarella cheese. Repeat layers and sprinkle with salt and pepper. Drizzle with Naturally Fresh® Classic Balsamic Vinaigrette and olive oil. Repeat with the remaining tomato, mozzarella, basil, dressing, and olive oil. Serve immediately.

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1/4 jar Hooters® Bleu Cheese salad dressing
1/2 jar Hooters® Ranch salad dressing

4 large skinless, boneless chicken breast halves - cut into 1 inch cubes

salt and pepper

1 tablespoon vegetable oil

½ Jar Hooters® Wing Sauce

2 heads romaine lettuce, chopped

Heat a large skillet over high heat, and pour in the vegetable oil. Once hot, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add wing sauce. Simmer until chicken is cooked throughout, about 5 minutes. Toss together the lettuce and Ranch dressing mixture in a large bowl. Top salad with chicken, drizzle Bleu Cheese Dressing over chicken, and serve.



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4 Flour Tortillas (8 Inch)
1 Pound Ground Beef
1 Tablespoon Chili Powder
1 Cup Drained Canned Kidney Beans, Rinsed Well Drained
1/2 Cup of Naturally® Fresh Medium Salsa
4 Cups of Salad Greens
1/2 Cup of Shredded, Cheddar Cheese
1 Large Tomato, Chopped
1 Jar of Naturally Fresh® Lite Ranch Dressing

HEAT oven to 425 degrees
CRUMPLE 4 large sheets of foil to make 4 (3 Inch) balls
PLACE on baking sheet, top each ball with 1 tortilla and spray with cooking spray
BAKE 6 to 8 minutes or until tortillas are golden brown
MEANWHILE, brown meat with chili powder in large non-stick skillet
STIR in beans and Naturally Fresh® Medium Salsa, cook until heated through
FILL tortilla shells with salad greens, meat mixture, cheese, and tomatoes
DRIZZLE with Naturally Fresh® Lite Ranch Dressing

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