1 - 16 oz jar of Naturally Fresh® Tartar Sauce
3- 6 oz chicken breast (boneless & skinless)
3 oz almond slices
6 oz red seedless grapes
3 stalks of celery
Salt & pepper

Grill or bake chicken breast. Once cooked let cool and dice into small pieces.
While the chicken is cooling, wash and dice celery. Place chicken and celery in a bowl. Add half a jar Naturally Fresh® Tartar Sauce and mix. Slice grapes in half and add to chicken mixture. Season with salt and pepper. Serve chilled.


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8 to 12 oz. Pasta

4 oz. Snow Peas

2 Broccoli Tops, steamed

1/2 Fresh Pineapple, diced

1 Vidalia Onion, diced

2 Celery Stalks, diced

1 can White Tuna, drained

6 oz. Naturally Fresh® Balsamic Vinaigrette Dressing

Cook pasta according to directions on package and drain. Cook snow peas and broccoli and drain. Combine pasta, snow peas, broccoli, pineapple, onion and celery. Combine the tuna with the other ingredients. Pour on Naturally Fresh® Balsamic Vinaigrette Dressing.


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1 28 oz. bag Frozen Corn, thawed

1 Red Bell Pepper, seeded and diced

1 Green Bell Pepper, seeded and diced

1 16 oz. can of Black Beans, rinsed and drained

1 cup Celery, diced

2 cups tomatoes, chopped, peeled, and seeded

1 cup Fresh Cilantro, chopped

1 cup Red Onion, diced

1 tsp. Cumin

1 tsp. Chili Powder

1/2 cup Naturally Fresh® Raspberry Vinaigrette

1/2 cup Naturally Fresh® Classic Balsamic Vinaigrette
Combine all above ingredients, except dressings, in a large bowl. Mix thoroughly. Whisk together the 2 Naturally Fresh® Vinaigrette Dressings. Pour over mixture. Mix all ingredients together. Cover and refrigerate for 2 to 4 hours or overnight.


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1 lb. Red Skin Potatoes, quartered

1 Red Pepper, diced

3 stalks Celery, diced

1 Medium Red Onion, diced

8 oz. Naturally Fresh® Honey Mustard Dressing

Boil potatoes until tender (about 15 minutes). Strain potatoes, cut into smaller pieces, and place in a large bowl. Add peppers, onions, and celery. Mix in Naturally Fresh® Honey Mustard Dressing and stir until well mixed. Serve warm.


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15 cups red cabbage
4 cups red, yellow, and green peppers, diced
1 white onion, diced
1 cup Naturally Fresh® BBQ Sauce
2 tbsp fresh garlic, diced
1 cup brown sugar
2 tbsp season salt
2 tsp white pepper
3 tbsp parsley, dry
1 cup oil
2 cups cider vinegar
2 tbsp dry mustard

Combine all ingredients by hand and refrigerate until ready to serve.


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6 Baking Potatoes, baked

1 cup Small Broccoli Florets

1/2 cup Onions, diced

Naturally Fresh® Lite Peppercorn Ranch Dressing

Preheat oven to 350°. Cut the baked potatoes in half lengthwise. Scoop out the center of each potato, leaving 1/4 in shell. Combine the potato pulp, broccoli, onions, and Naturally Fresh® Lite Peppercorn Ranch Dressing in a bowl. Fill 6 potato shells with the potato mixture and top with cheddar cheese. Bake at 350° for 20 minutes or until heated throughout.


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1 1/2 cups Cauliflower Florets, cooked crisp

1 1/2 cups Carrots, sliced

1 cup Celery, chopped

16 oz. Sweet Peas

16 oz. Green Beans, bias cut

1/2 cup Naturally Fresh® Honey Mustard Dressing

Combine all ingredients. Serve chilled.


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1 lb. Fresh Green Beans, (Cut diagonally into 1 1/2 Inch Pieces)

1 Cup Cherry Tomato Halves

1/2 Red Onion, (Thinly Sliced)

1 Package Naturally Fresh™ Glazed Almond & Pecan Pieces

1/2 Cup Naturally Fresh® Lite Ranch Dressing

In a large pot of salted boiling water, cook green beans until al dente. Drain and place in ice water to chill quickly; drain well. Toss with tomatoes, onion and Naturally Fresh® Lite Ranch Dressing. Sprinkle with Naturally Fresh™ Glazed Almond & Pecan Pieces. Serve chilled.





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1 Head (Small, 1 1/2 lb.) Green Cabbage, Cored and Thinly Sliced

1/2 Cups Pecans, Chopped

2 Cups Seedless Red Grapes, (Each Cut in Half)

1 Pint Strawberries, (Hulled and Each Cut Lenghtwise into Quarters, or Eighths if Lager)

1 Jar Naturally Fresh® Poppy Seed Dressing

Add cabbage and grapes to dresing in bowl. Toss until evenly coated with dressing. (Pour in as much or as little Naturally Fresh® Poppy Seed Dressing as desired). If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans and strawberries just before serving.

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1 Jar Naturally Fresh® Raspberry Vinaigrette Dressing

2 lb. Asparagus, Blanched

1/2 Cup Goat Cheese, Crumbled

1/2 Cup Red Raspberries

Saute the asparagus for approximately 5-10 minutes. When cooked, arrange asparagus spears and drizzle with Naturally Fresh® Raspberry Vinaigrette. Garnish with berries and goat cheese.

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INGREDIENTS
1(16-ounce) Package medium seashell pasta
1 Pound sliced bacon
1 Tablespoon distilled white vinegar
1 ½ Cups Naturally Fresh® Lite Ranch Dressing
1 Small onion, chopped
2 Tomatoes, chopped

DIRECTIONS
BRING: A large pot of lightly salted water to a boil.
ADD: Pasta, and cook until tender, about 8 minutes.
DRAIN: And rinse pasta under cold water to cool.
COOK: Bacon in a large deep skillet over medium-heat until browned and crisp.
REMOVE: From the pan and drain on paper towels.
STIR: Together in a large bowl the Naturally Fresh® Lite Ranch Dressing, Onion, and Tomatoes.
MIX: In the cooled pasta. The pasta will absorb some of the Naturally Fresh® Lite Ranch Dressing.
REFRIGERATE: For several hours or overnight.
CRUMBLE: Bacon over the top just before serving.


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