 Al Fresco Chicken and Penne Salad
- 1 cup Regina® Red Wine Vinegar
- 1 cup olive oil
- 2 tablespoons minced red pepper
- 1 ½ teaspoons Emeril’s™ Italian Essence
- 1 teaspoon Polaner® Chopped Garlic
- ½ teaspoon salt
- 1 pound boneless, skinless chicken breast halves
- 8 ounces penne pasta
- 5 ounces mixed baby salad greens
- 1 cup grape tomatoes
- 2 ounces Parmesan cheese
Whisk together vinegar, olive oil, red pepper, seasoning, garlic and salt.
Place ½ cup of the vinaigrette mixture and chicken breasts in a plastic bag and marinate in the refrigerator for 30 minutes.
Grill chicken over medium heat, turning once, about 12 – 15 minutes total.
Slice chicken breasts. Meanwhile, cook pasta as directed on package; drain and toss with additional ½ cup vinaigrette mixture.
Arrange salad greens on platter, top with pasta and chicken.
Drizzle with remaining vinaigrette dressing, as desired.
Garnish with grape tomatoes and thinly shaved Parmesan.
Makes 4 servings.
 Neapolitan Chicken and Shrimp Salad
Ingredients
- 1 cup Regina® Red Wine Vinegar
- 1 1/4 cup olive oil
- 1 ½ teaspoons Emeril’s™ Italian Essence
- 1 teaspoon Polaner® Chopped Garlic
- 4 slices eggplant, ½ inch thick
- 8 slices zucchini, ½ inch thick
- ½ pound cooked boneless, skinless chicken breasts
- ½ pound steamed shrimp, peeled and deveined
- 1 package (6 ounces) giant couscous or orzo
- ½ cup diced roasted red pepper
- ½ cup chopped green onion
- ½ cup halved cherry tomatoes
- ¼ cup chopped fresh basil
- 1 lemon
- Salad greens
Directions
Whisk together vinegar, olive oil, seasoning and garlic.
Grill eggplant, zucchini, chicken and shrimp, basting with ½ cup vinaigrette mixture.
Cook couscous as directed, drain and toss with remaining ingredients.
Dice grilled eggplant and zucchini; stir into couscous mixture with remaining vinaigrette.
Serve on salad greens; top with grilled chicken and shrimp. Drizzle with freshly-squeezed lemon juice.
Makes 4 servings
 Poached
Pears With Balsamic Raspberry Sauce
Ingredients
- 6 cups water
- 1/4 cup lemon juice
- 6 medium pears (Bosc or Bartlett)
- 1 can (11 1/2 ounces) pear nectar
- 2 tbls. lemon juice
- 1 teaspoon lemon zest
- 1/2 cup POLANER
All Fruit Seedless Raspberry
- 1/8 teaspoon salt
- 1 tbls. REGINA Balsamic Vinegar
Directions
Combine water and 1/4 cup lemon juice in large
bowl. Peel pears carefully, leaving
stems intact. Cut a thin slice off bottoms of pears so
they stand upright. Drop pears into lemon-water mixture.
Heat nectar, 2 tablespoons lemon juice and lemon peel in stockpot
over medium-high heat, stirring occasionally, until mixture comes
to a boil. Reduce heat to low; stand pears in nectar mixture.
Cover; cook, basting occasionally, for 20 to 25 minutes or until
pears are tender. Transfer pears to plate; keep warm.
Add All Fruit and salt to nectar mixture in stockpot. Cook
over medium heat, stirring frequently, for 10 to 12 minutes or
until sauce thickens. Remove from heat; stir in vinegar.
Pour about 1/4 cup sauce onto individual serving plates. Place
pears in center standing upright. Garnish stems with mint leaves,
if desired.
Makes 6 servings.
 Cranberry
And Apple Tossed Salad
Ingredients
- 1/4 cup extra virgin olive oil
- 1 3/4 ozs. pignoli nuts
- 1/4 cup REGINA Raspberry Balsamic Vinegar
- 1 tbls. Dijon mustard
- 1/2 teaspoon ACCENT
Flavor Enhancer
- 12 ozs. mixed greens
- 4 ozs. feta cheese, crumbled
- 1/2 cup dried
cranberries
- 2 Granny Smith apples, cored and
thinly sliced
Directions
In small saucepan over medium heat, in 1 tablespoon hot olive oil, cook
nuts, stirring occasionally, until lightly browned. Remove saucepan
from heat; cool. Stir in remaining oil, vinegar, mustard and flavor
enhancer. In large bowl, toss salad greens, cheese, dried cranberries
and apple slices. Pour dressing over salad; toss gently to coat.
Serve immediately.
Makes 6 servings.
 Florentine
Steak Salad
Ingredients
- 1/2 cup REGINA Red Wine Vinegar
- 2 tbls. extra virgin olive oil
- 2 tbls. POLANER Chopped Garlic
- 1/2 teaspoon salt
- 4 beef tenderloin steaks (filet mignon)
- 1 teaspoon cracked black pepper
- 5 ozs. salad greens
- 1 cup grape tomatoes, halved
- 12 mozzarella balls (cherry size)
- 1/4 cup Parmesan cheese
Directions
In small bowl, whisk vinegar with
oil, garlic and salt. Place steaks in
baking dish; drizzle with 2 tablespoons dressing and
sprinkle with pepper. Cover; refrigerate 1/2 hour, then grill over
high heat to desired doneness. Cut into 1/4-inch thick slices; fan
out on serving plates. Toss salad greens with tomatoes and
mozzarella balls. Mound salad on plates. Drizzle salad with
remaining dressing; sprinkle with Parmesan cheese. Drizzle steak
with additional vinegar to taste. Serve immediately.
Makes 4 servings.
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