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Try these fresh recipes or create your own! |
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1/4 cup white vinegar
3 Tbsp. lemon juice
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup FILIPPO BERIO® Extra Virgin Olive Oil
2 lb. assorted vegetables (zucchini, red peppers, yellow peppers, green
peppers, new potatoes and squash), cut up |
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| MIX vinegar, juice, salad dressing mix and oil in cruet or small bowl as directed on package. Reserve 1/4 cup of the dressing; refrigerate until ready to use. |
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POUR remaining dressing over vegetables in shallow glass dish; cover. Refrigerate 1 hour to marinate. Drain;
discard marinade.
BRUSH grill with additional olive oil and preheat to medium-high heat. Grill vegetables 8 to 10 minutes or until crisp-tender, turning and brushing occasionally with the reserved 1/4 cup dressing.
Makes 6 servings, 1 cup each.
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1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup FILIPPO BERIO® Extra Virgin Olive Oil
1 baguette (16 inch) |
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| MIX salad dressing mix and oil in shallow serving bowl for dipping.
CUT baguette into 16 slices.
SERVE as dippers for the oil mixture.
Makes 8 servings, two bread slices and 1 Tbsp. oil mixture each.
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1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup FILIPPO BERIO® Extra Virgin Olive Oil
1/4 cup white vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained and rinsed
1 small red onion, finely chopped
1 pkg. (8 oz.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced black olives, drained |
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PREPARE salad dressing mix with oil, vinegar and water as directed on package; set aside.
COMBINE remaining ingredients in large bowl. Add dressing; toss to coat. Cover.
REFRIGERATE several hours or until chilled.
Makes 10 servings, 1 cup each.
printer-friendly version |
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1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup FILIPPO BERIO® Extra Virgin Olive Oil
1/4 cup white vinegar
3 Tbsp. water
1 lb. boneless skinless chicken breasts
1 bag (10 oz.) mixed salad greens
1 cup cherry tomatoes, cut in half
1 yellow squash, chopped
1/4 cup shaved Parmesan cheese |
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PREPARE salad dressing mix with oil, vinegar and water as directed on package. Pour 1/2 cup of the dressing
over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, refrigerate remaining dressing for later use.
PREHEAT grill to medium heat. Remove chicken from marinade; discard bag with marinade. Grill chicken 5 min.
on each side or until cooked through (170°F). Slice chicken.
TOSS greens with tomatoes and squash; place on serving platter. Top with chicken and cheese; drizzle with
remaining dressing.
Makes 4 servings.
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© 2007 Kraft Foods. FILIPPO BERIO® is a registered trademark of SALOV S.p.A |
