Super Chili

Blackened Steak Salad with Berry Vinaigrette

Ingredients needed:
1 (8 ounce) beef skirt steak or flank steak
1 tablespoon olive oil
2 teaspoons dry blackening seasoning
1 (9 ounce) package DOLE® Classic Romaine
6 cherry tomatoes, cut in half
1/4 cup thinly sliced DOLE Red Onion
1/4 cup ripe olives
2 tablespoons thinly sliced roasted red pepper
Berry Vinaigrette (recipe below)
2 tablespoons crumbled feta cheese


How to prepare:
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.


Berry Vinaigrette
Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.

Grilled Shrimp Tacos

Ingredients needed:
2 tablespoons olive oil
1 lime, juiced and grated
1 teaspoon cumin
1 pound large shrimp, peeled and deveined
Salt and ground black pepper
6 (8 inch) flour tortillas, heated according to package directions
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit


How to prepare:
Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Grilled Shrimp Salad with Sesame Ginger Vinaigrette

Ingredients needed:
8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 (12 ounce) package DOLE® Very Veggie™
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced


How to prepare:
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

Ginger Sesame Vinaigrette
Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

Grilled Salmon, Snap Peas and Spring Mix Salad with Chow Mein Noodles

Ingredients needed:
2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
1/2 red bell pepper, cut into 2-inch strips
Asian Vinaigrette*:
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 cup chow mein noodles


How to prepare:
Heat grill to medium-high heat.
Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.
Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
*Asian Vinaigrette: Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.

Grilled Chicken, Tomato and Baby Greens Salad with Blue Cheese

Ingredients needed:
3/4 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 (7.75 ounce) package DOLE® Extra Veggie™ with Grape Tomatoes
1 avocado, peeled and cubed
2 slices bacon, cooked, drained and crumbled
1 hard-cooked egg, peeled and chopped
1/4 cup crumbled blue cheese
Bottled blue cheese dressing, to taste


How to prepare:
Heat grill to medium-high heat.
Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.

Grilled Chicken and Pasta Salad

Ingredients needed:
4 skinless, boneless chicken breast halves
steak seasoning to taste
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
1 red onion, chopped
1 head romaine lettuce, chopped
6 cherry tomatoes, chopped


How to prepare:
Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.