CollectionDRESSING RECIPE

2

CONTENTS

3 Roasted Pear Salad

4 Balsamic Pork Tenderloin

5 Roasted Green & Yellow Bean Salad

6 Fingerling Potatoes

7 Buffalo Blue Chicken Panini Sandwich

8 Blue Cheese Spring Salad

9 Layered Southwest Salad

10 Ultimate Roasted Potatoes & Onions

11 Ultimate Chicken

12 Chickpea Salad

13 Grilled Hearts of Romaine

14 Heirloom Tomato Salad

15 Grilled Chicken Market Salad

16 Tuna Salad Stuffed Tomatoes

17 Spring Greens with Brie Toast

18 Fresh Broccoli Salad

19 Confetti Rice Salad

3Serves: 6 • Prep Time: 15 minutes • Cook Time: 40 minutes

ROASTED PEAR SALAD

INSTRUCTIONS:

Preheat oven to 375 degrees.

Dressing: Mix 3/4 cup Marzetti® Balsamic Vinaigrette and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside.

Stuffing: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside.

Pears: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tbsp. of Marzetti® Balsamic Vinaigrette over each pear and pour remaining dressing around pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time.

To assemble: Clean and tear lettuce into bite size pieces and toss with remaining Marzetti® Balsamic Vinaigrette. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti® Blue Cheese Dressing over each salad.

INGREDIENTS:

1 cup Marzetti®

Balsamic Vinaigrette, divided

1/3 cup brown sugar

1/4 cup chopped pecans

4 oz. blue cheese

1/4 cup dried cherries,

finely chopped

3 firm pears

2 tbsp. fresh lemon juice

8 oz. butter lettuce

Marzetti® Blue Cheese

Dressing, to taste

Serves: 4 • Prep Time: 10 minutes • Cook Time: 15 minutes

BALSAMIC PORK TENDERLOIN

with Nectarines and Blue Cheese

4

INGREDIENTS:

1 1/2 cups Marzetti® Balsamic &

Basil Vinaigrette, divided

2 pork tenderloins

(about 12 oz. each)

1 tbsp. olive oil

2 tsp. finely chopped fresh

rosemary (plus sprigs for garnish)

1 tsp. dried basil

Salt, to taste

2 to 3 nectarines, firm but ripe,

halved and pitted

2 to 3 oz. crumbled

mild blue cheese

INSTRUCTIONS:

Place 1/2 cup Marzetti® Balsamic & Basil Vinaigrette in shallow glass dish. Rub pork with

oil, rosemary, basil and salt. Add pork to dish; turning to coat. Marinate pork 30 minutes or

longer. Place remaining 1 cup Marzetti® Balsamic & Basil Vinaigrette in medium saucepan

and bring to a boil over high heat. Cook until reduced by half. Prepare grill to medium-high

heat. Place pork on oiled grill rack and cook 6 to 8 minutes on each side or until thermometer

inserted in center registers 160 degrees. Remove pork from grill and allow to rest 10 minutes

before slicing. Grill nectarines until tender, 3 to 4 minutes per side. To serve, place pork and

nectarines on serving platter and spoon reduced Marzetti® Balsamic & Basil Vinaigrette

over all. Sprinkle with blue cheese. Garnish with rosemary sprigs, if desired.

5Serves: 8 • Prep Time: 20 minutes • Cook Time: 8 minutes

ROASTED GREEN & YELLOW BEAN SALAD

INSTRUCTIONS:

Preheat oven to 375 degrees F. Line two baking sheets with parchment or baking

paper; lay pieces of ham onto one of the baking sheets. Spread diced cornbread

on the second baking sheet in a single layer; lightly spray with non-stick vegetable

oil spray and place in the oven for 3-5 minutes, turning cornbread croutons over or

until lightly golden and dry. Allow the ham to dry out until crispy like a potato chip

or about 10 minutes. Remove both baking sheets as they cook and set aside to cool.

Meanwhile, add water and salt to a large oven proof skillet; bring to a simmer and

stir in the beans. Bring to a simmer, stirring for three minutes then drain liquid from

skillet. Toss in oil, coating beans well, then put skillet in oven, cooking for 6-8 min-

utes, stirring occasionally. In a large bowl, whisk together the Marzetti® Olde Venice

Italian Dressing, Dijon mustard, rosemary, mustard seeds and pepper. Stir in the

beans, onions and cherry tomatoes. Just before serving, crumble the ham and fold

into the salad. Spoon into a serving dish and garnish with cornbread croutons. Can

be chilled prior to serving or served at room temperature.

INGREDIENTS:

3/4 cup Marzetti® Olde Venice

Italian Dressing

1/4 lb. country ham, very thinly sliced

1 1/2 cups prepared cornbread, diced

Non-stick vegetable oil spray

1 cup water

1/4 tsp. kosher salt

3/4 lb. fresh green beans, ends

removed & halved

3/4 lb. fresh wax (yellow) beans, ends

removed & halved

1 tbsp. vegetable oil

1 tbsp. Dijon mustard

1/2 tsp. fresh rosemary, finely chopped

1/8 tsp. mustard seeds, crushed

Pinch black pepper

1/4 cup red onion, shaved or thinly sliced

1 cup cherry tomato halves

FINGERLING POTATOES with Asparagus, Golden Beets and Peppers

Serves: 4 • Prep Time: 20 minutes • Cook Time: 30 minutes 6

INSTRUCTIONS:

Place potatoes in medium saucepan; cover with cold water to about 2 inches

above potatoes. Bring to boil over medium heat; cook until just tender, about

15 to 20 minutes. Drain; refrigerate to cool, about 1 hour. Cut potatoes in half

lengthwise, or quarter if large. Place potatoes, asparagus, beets, bell peppers,

Marzetti® Royal Caesar Dressing, parsley, basil and shallots in a medium bowl.

Toss to coat well. Gently stir in half the Parmesan cheese. Cover and chill for 1

hour (or longer). Place on serving platter. Sprinkle top with remaining Parmesan

cheese. Garnish with basil, as desired.

Note about recipe: This vibrant array of colors, flavors and textures will delight

the eyes and the taste buds. The variety of vegetables and the dressing provides

just the right combination for a perfect side dish. And this dish is versatile, it’s

easy and great for a picnic but also sophisticated enough to impress guests!

Marzetti suggests also trying this recipe with Cardini’s® Caesar Dressing

INGREDIENTS:

1/2 cup Marzetti® Royal Caesar Dressing

3/4 lb. small unpeeled fingerling potatoes

(preferably a variety of colors)

1/4 lb. fresh asparagus, cut into

1-inch sections and steamed until just crisp-tender

3/4 cup matchstick-cut golden beets,

steamed until just crisp-tender

1/2 cup matchstick-cut red bell pepper slices

3 tbsp. chopped fresh flat-leaf parsley

2 large fresh basil leaves,

very thinly sliced (chiffonade)

1 small shallot, thinly sliced and rings separated

3 oz. Parmesan cheese, shaved or shredded

Garnish fresh basil

Serves: 4 • Prep Time: 20 minutes • Cook Time: 25 minutes 7

BUFFALO BLUE CHICKENPanini Sandwich

INGREDIENTS:

1/2 cup Marzetti® Blue

Cheese Dressing,

plus extra for dipping

1/3 cup all-purpose flour

1 tsp. paprika

1 tsp. chili powder

1 tsp. salt

1 ½ lbs chicken breast-thin cut,

about 8 slices

2 tbsp. olive oil, plus extra for

grilling bread

3 tbsp. favorite hot sauce

1 tbsp. butter, melted

8 slices (medium thickness)

favorite bread

Sliced red onion

INSTRUCTIONS:

In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture.

Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it

is fully cooked, about 10 minutes. Remove from pan. In a small bowl, combine hot sauce and

butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly.

Preheat a sandwich grill or panini press. Arrange bread slices on a work surface and spread

each slice with 1 tbsp. Marzetti® Blue Cheese Dressing. Layer cooked chicken and onions on

four slices. Cover chicken with remaining four slices of bread, dressing side down. Brush top

and bottom of bread with olive oil and place panini in grill or press and cover. Cook until bread

is toasted, about 3 to 5 minutes. Remove from grill and cut each sandwich in half. Serve sand-

wiches and celery sticks with extra Marzetti® Blue Cheese Dressing.

Serves: 4 • Prep Time: 20 minutes

BLUE CHEESE SPRING SALAD

8

INSTRUCTIONS:

Bring a pot of water to a boil, add asparagus and cook 1 minute; drain and cool. Using a

vegetable peeler, strip away thin peels of carrot. Roll carrot strips into coils and place in

a small bowl of ice water. Leave in water for 10 minutes. Drain before arranging salad.

Arrange salad greens on each plate. Top with asparagus, carrot peels, mushrooms,

radishes and cheese. Spoon Marzetti® Blue Cheese Dressing over salad. Serve.

Note: To make an entrée, add pan seared scallops, cooked shrimp or sliced

grilled chicken.

INGREDIENTS:

1/2 cup Marzetti®

Blue Cheese Dressing

1 lb. asparagus, trimmed and

cut into 2 inch pieces

1 large carrot, peeled

1 large head Bibb lettuce, about 5 oz.

1/2 cup frisee

2 cups torn romaine lettuce

4 oz. sliced cremini or

button mushrooms

6 radishes, sliced thin

4 oz. favorite crumbled blue cheese

Serves: 12 • Prep Time: 30 minutes

LAYERED SOUTHWEST SALAD

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INSTRUCTIONS:

In bottom of a glass serving bowl, combine salsa and

tomatoes; pat into an even layer. In a separate bowl,

combine rice, cilantro and oil. Spoon rice mixture over

tomato layer. Layer beans evenly over rice. Spoon corn

and scallions over bean layer. Spoon Marzetti® Buttermilk

Ranch Dressing over corn layer. Top with avocados and

shredded cheese. Sprinkle Tortilla Strips on top

and serve. Offer additional dressing as desired.

INGREDIENTS:

1 cup Marzetti® Buttermilk Ranch DressingOne bag of Tortilla Strips

1/2 cup chunky salsa

1 cup halved cherry tomatoes

2 cups cooked rice

1 tbsp chopped cilantro

1 tbsp vegetable oil

3 cups canned kidney, pinto or black beans, rinsed and drained

2 cups frozen corn, thawed

2 scallions, chopped

3 avocados cut into 1 inch pieces

2 cups shredded white cheddar cheese

Serves: 6-8 • Prep Time: 15 minutes • Cook Time: 22 minutes

ULTIMATE ROASTED POTATOES & ONIONS

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INSTRUCTIONS:

Preheat oven to 400 degrees F. Cut potatoes into halves, (potatoes should all be about the

same size, cut some potatoes into quarter pieces if necessary). Place potatoes and onions

on a roasting pan; drizzle with olive oil and sprinkle with salt and pepper. Roast potato

mixture for 17 to 22 minutes or until the potatoes are tender and golden.

Arrange potatoes and onions on a platter and toss with Marzetti® Buttermilk Ranch

Dressing. Sprinkle with chopped parsley, chives and optional blue cheese.

INGREDIENTS:

3/4 cup Marzetti®

Buttermilk Ranch Dressing

2 lbs. fingerling or

small new potatoes

1 small red onion,

peeled and sliced

2 tbsp olive oil

1/2 tsp sea salt

1/4 tsp fresh ground black pepper

3 tbsp chopped parsley

1 tbsp chopped chives

1/4 cup crumbled

blue cheese, optional

11Serves: 4 • Prep Time: 15 minutes • Cook Time: 20 minutes

ULTIMATE CHICKEN

INSTRUCTIONS:

Season chicken with salt, pepper and paprika. Heat 2 tbsp oil in a skillet over medium high

heat and sear both sides of chicken. Continue to cook medium heat until chicken is thor-

oughly cooked. Transfer to a plate and keep warm. In same skillet, heat remaining oil and

saute apples, celery and shallots until tender. Gently heat Marzetti® Blue Cheese Dressing

in a saucepan, do not bring to a boil. Arrange spinach on plates, top with hot vegetables,

apples and chicken. Spoon warm Marzetti® Blue Cheese Dressing over all and sprinkle

with pine nuts. Serve

INGREDIENTS:

3/4 cup Marzetti®

Blue Cheese Dressing

salt & black pepper

4 6 oz. boneless,

skinless chicken breasts

1/2 tsp paprika

3 tbsp olive oil, divided

1 large Granny Smith Apple,

cored & sliced

1 cup sliced celery

1/3 cup sliced shallots or red onion

8 oz clean baby spinach leaves

1/4 cup toasted pine nuts

12Serves: 8-10 • Prep Time: 30 minutes • Cook Time: 25 minutes

CHICKPEA SALAD

INGREDIENTS:

3/4 cup Marzetti® Greek Vinaigrette with Olive Oil

& Feta Cheese4 cups fresh cauliflower florets

2 tbsp. olive oil2 large golden beets

1/4 tsp. ground cumin1/2 cup roasted red pepper slivers

1 cup fresh parsley leaves1 cup diced cucumber

1 15 oz. can chickpeas, rinsed and drained

1/2 cup slivered and pitted Kalamata olives

1/4 cup diced red onion3 oz. crumbled feta cheese

INSTRUCTIONS:

Preheat oven to 400 degrees F. Combine cauliflower and olive oil and place on a baking sheet.

Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary

depending on size of cauliflower pieces). Place beets in a saucepan and cover with water, bring

to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size

of beets). Cool slightly, peel and dice. In a large bowl, combine Marzetti® Greek Vinaigrette

with Olive Oil & Feta Cheese with ground cumin. Add all remaining ingredients and toss well.

The salad is best served right after it is tossed.

13Serves: 4 • Prep Time: 20 minutes • Cook Time: 5 minutes

GRILLED HEARTS OF ROMAINE

INGREDIENTS:

1/2 cup Marzetti® Royal

Caesar Dressing

2 heads romaine lettuce, cleaned

2 tbsp. olive oil

Salt and freshly ground

black pepper

1 small red onion, peeled and

coarsely chopped

2 tbsp. cider vinegar

1/3 cup Parmesan cheese peels

Toasted slices of French bread

INSTRUCTIONS:

Preheat grill to medium-high heat. Remove loose outer leaves from each head of lettuce.

Cut each lettuce head in half lengthwise. Brush cut sides with olive oil and season with salt

and pepper. In a small bowl, combine onions and vinegar and set aside. Grill lettuce cut side

down, for about a minute or until just charred. Turn lettuce and grill one more minute (watch

lettuce carefully as it may char quickly, depending upon temperature of grill).

Drain onions. Arrange lettuce on plates. Drizzle with Marzetti® Royal Caesar Dressing and top

with onions, Parmesan cheese and toasted French bread crushed into small croutons. Serve

with additional slices of toasted bread.

14Serves: 6 • Prep Time: 15 minutes

HEIRLOOM TOMATO SALAD

INSTRUCTIONS:

Arrange tomatoes, cheese and onions on a platter or individual plates. Season with salt and pepper and drizzle with Marzetti® Balsamic & Basil Vinaigrette. Sprinkle top of salad with corn, chives, parsley and torn basil leaves. Garnish with a few whole basil leaves. Serve.

INGREDIENTS:

3/4 cup Marzetti® Balsamic & Basil Vinaigrette

4 large or 6 medium heirloom tomatoes, sliced

12 slices fresh mozzarella1/2 sweet onion, cut into thin slices

Salt and pepper to taste1 cup fresh corn kernels, cooked

1 tbsp. chopped chives1 tbsp. chopped parsley

12 fresh basil leaves, divided

15Serves: 6 • Prep Time: 20 minutes • Cook Time: 20 minutes

GRILLED CHICKEN MARKET SALAD

INSTRUCTIONS:

In a shallow bowl, marinate chicken breasts in Marzetti® Olde Venice Dressing. Cover

with plastic wrap and refrigerate for 30 minutes. Prepare a grill to medium high heat.

Oil grates. Brush onion slices and tomato halves with olive oil. Sprinkle chicken, on-

ions and tomatoes with salt and pepper.

Grill chicken breasts for 10 to 15 minutes or until thoroughly cooked (times will vary

depending on size of the chicken breasts). Transfer chicken to a tray and loosely cover

with aluminum foil. Grill onions and tomatoes just until tender. Remove from grill.

To assemble salad, toss salad greens with 1/2 cup Marzetti® Buttermilk Ranch Dress-

ing and arrange on plates or a platter.

After chicken breasts have cooled for at least 5 minutes, slice thinly. Arrange chicken,

onions and tomato wedges on top of greens. Drizzle remaining Marzetti® Buttermilk

Ranch Dressing over all. Serve with grilled bread.

INGREDIENTS:

1 cup Marzetti® Buttermilk Ranch Dressing, divided

1/4 cup Marzetti® Olde Venice Dressing

6 boneless skinless chicken breasts1 large red onion, sliced

6 Roma tomatoes cut into halves2 tbsp. olive oil, divided

Sea salt and ground black pepper 8 oz. chopped salad greens

16Serves: 4 • Prep Time: 20 minutes

INSTRUCTIONS:

Slice off tops of tomatoes and discard. Using a spoon, hollow out each tomato.

Place tomatoes upside down on a tray to drain for 5 minutes. Turn tomatoes right side

up and season with salt and pepper.

In a mixing bowl, combine Marzetti® Greek Vinaigrette with Olive Oil & Feta Cheese,

tuna, cucumber, celery, capers and salt and pepper to taste. Fill each

tomato with tuna mixture. Garnish with sprouts and serve.

INGREDIENTS:

1/2 cup Marzetti® Greek

Vinaigrette with Olive Oil

& Feta Cheese

4 large ripe tomatoes

Salt and freshly ground

black pepper

12 oz. white tuna,

packed in water, drained

1 cup diced cucumber

1/2 cup chopped celery

2 tbsp. chopped capers

Salt and pepper, to tasteSprouts

TUNA SALAD STUFFED TOMATOES

17Serves: 6 • Prep Time: 15 minutes

SPRING GREENS WITH BRIE TOAST

INGREDIENTS:

1/2 cup Marzetti® Pomegranate Vinaigrette

12 slices French breadOlive oil

Salt and pepper to taste6 to 8 oz. Brie, cut into 12 wedges

5 oz. mixed salad greens1 cup fresh blueberries

1/2 cup diced green apples1/2 cup pistachios

1/4 cup pomegranate seeds or

dried cranberries

INSTRUCTIONS:

Preheat oven to Broil. Arrange slices of French Bread on a baking sheet and brush

each piece with olive oil and a sprinkling of salt and pepper. Top with a wedge of Brie.

Broil for 1-2 minutes, or until cheese melts.

In a bowl, gently toss Marzetti® Pomegranate Vinaigrette with mixed greens and diced

green apples. Sprinkle with fresh blueberries, pistachio nuts, fresh pomegranate

seeds or dried cranberries. Serve each salad with a hot Brie Toast.

18Serves: 6 • Prep Time: 20 minutes • Cook Time 2 minutes

FRESH BROCCOLI SALAD

INSTRUCTIONS:

Bring a large pot of water to a boil. Cook broccoli for

2 minutes. Drain. Rinse and cool under cold water.

Combine the mushrooms, parsley and scallions in

a bowl. In another bowl, combine the broccoli,

mushroom mixture and peppers and toss with 2/3 cup

Marzetti® Golden Italian Dressing. Serve.

INGREDIENTS:

2/3 cup Marzetti® Golden Italian Dressing4 cups broccoli flowerets

One 6 oz package sliced button mushrooms1/4 cup chopped fresh parsley

3 scallions, 4” green and white parts, cut into 1/4” pieces1/2 each red and yellow peppers, cut into 1/4” pieces

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CONFETTI RICE SALAD

Serves: 8-10 • Prep Time: 20 minutes

INSTRUCTIONS:

Combine all ingredients in a bowl, add Marzetti® Light Raspberry

Vinaigrette Dressing and gently toss together. Serve.

INGREDIENTS:

1/2 cup Marzetti® Light Raspberry Vinaigrette

4 cups cooked brown rice1/3 cup dried cranberries

4 scallions, chopped1 cup shredded carrots

1 cup chopped celery1 medium zucchini, cut into thin strips

Salt and pepper to taste