TUPPERWARE Salad on the Go recipes

Salad Recipes on the Go! This unique container is ideal for both on-the-go and athome use. In addition to serving salads, it's also great for fridge storage. Everything snaps together for the ultimate in convenience. Great for on the go!

Includes Tupper Mini Container that's ideal for taking dressings along, also includes snap-together fork and knife.

Everything clips to virtually air and liquid-tight seal. Modular Bowl is 6⅓ cup. Azure/Midori. Dishwasher safe.

Salad on the Go Recipes 3.

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7 Layer Cobb Salad Chicken Cobb Salad Greek Salad Quick & Easy Pasta Salad Quinoa & Spinach Salad Spinach & Pear Salad with Poppy Seed Dressing 9. Spinach, Blueberry, Pineapple Salad 10. Strawberry Broccoli Salad 11. Strawberry Spinach Salad 12. Summer Caprese Salad 13. Super Food Chopped Salad with Strawberry Feta Vinaigrette 14. Taco Salad with Sizzlin’ Vinaigrette 15. Thai Chicken Salad with Sweet Chili Dressing

7-Layer Cobb Salad

TUPPERWARE

For the salad 2 cups Romaine, chopped 2 cups cucumber, peeled, seeded, diced 2 cups tomato, diced 2 cups avocado, diced 3 hard-cooked eggs, minced 1 cup crumbled bleu cheese 1 cup cooked, crumbled bacon

Chicken Cobb Salad 4 oz./115 g chicken breast, steamed and cut into small chunks 1 hard-boiled egg 1 cup romaine lettuce, chopped ½ cup cherry tomatoes, halved 3 slices pre-cooked bacon, cut into small pieces ¼ cup feta cheese 2 tbsp. Basil Vinaigrette or preferred dressing

For the dressing 1 cup guacamole ½ cup sour cream ½ cup buttermilk ⅛ tsp. coarse kosher salt

1. In the 12 cup Wonderlier bowl or any decorative bowl, layer ingredients in the following order: Romaine, cucumber, tomato, avocado, eggs, bleu cheese, bacon. Set aside.

2. Make the dressing in the base of the Quick Shake container, add guacamole, sour cream, buttermilk, and salt, place cover on and shake until well combined. Pour dressing over salad. Serve cold or at room temperature.

3. Place desired amount into the Salad on the Go container for gym, work or travel.

TUPPERWARE

1. Season chicken breast with salt and pepper. Place in SmartSteamer base, fill water tray with 1¾ cups/400 mL water. Place steamer base over water tray and cover. Microwave on high power 8–10 minutes, or until chicken reaches 165° F/ 75° C. 2. Slice the hard-boiled egg using the Slice ’N Wedge fitted with the wedge insert.

3. Layer lettuce in the Salad on the Go bowl, top with cherry tomatoes, bacon, feta cheese, chicken and hard boiled egg.

4. Add dressing or vinaigrette to the Tupper Mini.

Greek Salad

TUPPERWARE

10 oz./285 g romaine salad greens 1 cucumber 1 tomato 1 cup black olives 2 green onions ½ cup Greek dressing ¾ cup crumbled feta cheese Pita Crisps Salad Topping 4 pieces pita bread, quartered ½ tsp. dried oregano 1 tsp. extra virgin olive oil

Quick & Easy Pasta Salad 2 cups cooked bowtie pasta ¼ cup cucumbers, sliced ¼ cup cherry tomatoes, sliced ¼cup baby carrots, chopped ¼ cup broccoli florets, chopped 3 tbsp. Light Ranch or preferred dressing

Greek Dressing 2 garlic cloves, minced ¼ teaspoon salt 1½ tsp. Dijon mustard ½ cup extra virgin olive oil 2 tbsp. fresh lemon juice ½ tsp. sugar 5 tbsp. red wine vinegar ½ teaspoon basil leaves ¼ teaspoon oregano leaves

1. Place all Salad ingredients in a large bowl, mix.

2. Place ½ of the salad mixture in the Salad on the Go Bowl.

3. In the base of the Quick Shake container, add all Greek Dressing ingredients. Secure Quick Shake cover.

Shake until well combined. Pour into Tupper Mini.

4. When ready to serve, drizzle dressing on top and toss lightly to combine.

TUPPERWARE

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Place pasta into Microwave Pasta Maker base and fill with water to fill line. Season water with salt.

Microwave on high power 15 minutes. Drain after cooking.

Place all Salad ingredients in the Salad on the Go bowl.

Add dressing to the Tupper Mini.

Add dressing to Salad when ready to eat, stir to mix.

Spinach & Pear Salad with Poppy Seed Dressing

Quinoa & Spinach Salad

TUPPERWARE

1 cup quinoa 1½ cups low-sodium vegetable broth ½ cup orange juice ¼ cup red pepper, chopped ¼ cup green pepper, chopped ½ cup black beans canned, drained 2 cups spinach 2 tbsp. Cilantro or Lime Vinaigrette preferred dressing

1. Combine quinoa, vegetable broth and orange juice in Microwave Rice Maker. Replace cover and microwave on high power 15–18 minutes. Fluff with a fork and chill in refrigerator.

2. In the base of the Salad on the Go bowl add spinach, ½ of the quinoa, black beans and peppers.

Securely seal container. Store in refrigerator until ready to serve.

3. Add dressing to the Tupper Mini.

4. When ready to serve, pour dressing over salad.

TUPPERWARE

1 package baby spinach leaves 2 Anjou pears, peeled, cored and sliced ½ cup chopped walnuts ½ cup Gorgonzola or bleu cheese crumbles

Poppy Seed Dressing ½ cup mayonnaise 2 tbsp. honey ½ tbsp. Dijon mustard 1 tbsp. apple cider vinegar 2 tbsp. lemon juice ½ tbsp. poppy seeds salt and pepper

1. Add all ingredients to base of Quick Shake Container. Replace cover and shake until well combined, pour into Tupper Mini.

2. Place spinach, chopped walnuts and pears in a Salad on the Go bowl. Sprinkle cheese over salad.

3. When you are ready to eat, drizzle dressing on top and toss lightly to combine.

TUPPERWARE

Spinach, Blueberry, Pineapple Salad

Strawberry Broccoli Salad

1 lime, juiced 2–3 tbsp. balsamic glaze 1 shallot, chopped fine 9-oz./255 g bag spinach 2 cups fresh pineapple, diced 1 cup fresh blueberries 1 avocado, diced 1 cup pecans ¼ cup crumbled goat cheese

2½ cups fresh broccoli florets 2 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (¼ cup) ⅓ cup red onion, finely diced ¼ cup roasted unsalted almonds, coarsely chopped ⅓ cup non-fat plain Greek yogurt 2 tsp. granulated sugar ¼ tsp. apple cider vinegar ⅛ tsp. kosher salt ½ cup fresh strawberries, sliced

TUPPERWARE

1. In a small bowl, mix lime juice, balsamic glaze, and shallot, pour into Tupper Mini.

2. Place Salad ingredients in the Salad on the Go Bowl.

3. Seal to travel.

1. In the salad on the Go bowl, toss together the broccoli, cheddar, red onion, and almonds.

2. In a small bowl, combine Greek yogurt, sugar, vinegar, and kosher salt.

3. Pour over broccoli mixture, then toss to coat. Gently stir in strawberries. Serve chilled or at room temperature.

Strawberry Spinach Salad with Honey Mustard Dressing ½ lb. sliced strawberries 10 oz./285 g baby spinach 4 oz./115 g crumbled goat cheese 2 tbsp. pine nuts, toasted TUPPERWARE

Honey Mustard Dressing ½ cup light mayonnaise 2 tbsp. honey 2 tbsp. Dijon mustard 2 tbsp. lemon juice ¼ tsp. coarse kosher salt ¼ tsp. black pepper

1. In the salad on the Go bowl, toss together the strawberries, spinach, goat cheese and pine nuts.

2. In the base of the Quick Shake Container add all the Dressing ingredients, place cover on and shake to mix well.

3. Pour dressing into the Tupper Mini.

4. When ready to eat, pour dressing on salad.

Summer Caprese Salad 1 cucumber, peeled and diced ½ pint cherry or grape tomatoes, halved 1 avocado, diced 1 tablespoons chopped fresh basil, chopped ½ cup fresh mozzarella balls

Balsamic Vinaigrette 2 tsp. extra virgin olive oil 2 tablespoons balsamic vinegar ½ teaspoon garlic powder Salt and pepper to taste

TUPPERWARE

1. Place all Salad ingredients in a Salad on the Go Bowl.

2. In the base of the Quick Shake container, add Balsamic Vinaigrette ingredients. Secure Quick Shake cover. Shake until well combined. *Drizzle dressing on top and toss lightly to combine. *Note: If taking this on the go, pour salad dressing in the Tupper Mini container.

Super Food Chopped Salad with Strawberry Feta Vinaigrette

TUPPERWARE

¼ head (8 oz.) red cabbage, cut in large chunks 12-oz. bag broccoli/cauliflower mixture 4 oz. kale, stalks removed 5 oz. dried cranberries ½ cup pumpkin seeds

Strawberry Feta Vinaigrette 4 oz. feta cheese 3 tbsp. balsamic vinegar ¾ cup *Fresh Strawberry Syrup, chilled (see below) 2 tbsp. extra virgin olive oil ¼ tsp. coarse kosher salt ⅛ tsp. black pepper

1. Combine all vinaigrette ingredients in base of Power Chef System fitted with blade attachment, cover and pull cord 8–10 times until well blended.

2. Place cabbage into base of Power Chef System fitted with blade attachment, cover and pull cord 6–8 times until finely chopped; add to Salad on the Go bowl.

3. Place ½ broccoli and cauliflower into base of Power Chef System, cover and pull cord 3–4 times to chop; add to cabbage in serving bowl. Repeat with remaining broccoli and cauliflower.

4. Place ½ kale in Power Chef System, cover and pull cord 3–4 times to chop; add to cabbage, broccoli and cauliflower in serving bowl. Repeat with remaining kale.

5. Add cranberries, pumpkin seeds and **vinaigrette to serving bowl and toss salad to mix. ** if taking salad on the go, put vinaigrette in the Tupper Mini. *To prepare Strawberry Syrup, place 1lb. strawberries into base of Power Chef System fitted with blade attachment, cover and pull cord 8–10 times until pureed. Place puree in 1-Qt. Micro Pitcher and add ¾ cup granulated sugar, 2 tbsp. maple syrup or corn syrup, 1 tbsp. lemon juice and 1 tbsp. unsalted butter. Microwave at 50% power 9–10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.

Thai Chicken Salad with Sweet Chili Dressing

TUPPERWARE

¼ tsp. salt 2 boneless, skinless chicken breasts 1 cucumber, sliced 6 large radishes, sliced 6-oz./170 g bag mixed salad greens ¾ cup fresh basil leaves, torn 4 large mint leaves, sliced ¼ cup red onion, thinly sliced, rinsed ½ cup bagged matchstick carrots 4 tsp. unsalted peanuts, crushed

Sweet Chili Dressing ¼ tsp. salt 2 tbsp. extra virgin olive oil 1 tsp. granulated sugar 4 tsp. sweet Thai chili sauce 1 tsp. fresh ginger, grated, with juice ⅛ tsp. sesame oil 1 lime, juiced

1. Combine ¼ tsp. salt, olive oil, sugar, chili sauce, grated ginger, sesame oil and lime juice in a small bowl and stir to combine.

2. Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of Tupperware SmartSteamer. Place 1¾ cups/400 mL water in the water tray, place steamer base over water tray, cover and microwave on high power 8–10 minutes or until juices run clear and internal temperature reaches 165°F/75°C. Remove chicken from steamer base and set aside.

3. Place the cucumber, radishes, salad greens, basil, mint, red onion and carrots in a large bowl, stir to mix.

4. Add ½ of Salad mixture into the Salad on the Go Bowl, add ½ sliced chicken and 1 tsp. crushed peanuts.

5. Add dressing to the Tupper Mini.

6. Drizzle dressing over salad, when ready to serve.

Taco Salad with Sizzlin’ Vinaigrette

TUPPERWARE

1 lb./455 g ground beef ½ tbsp. Southwest Chipotle or Taco Seasoning ¼ tsp. coarse kosher salt ¼ cup cherry tomato, sliced ¼ cup green bell pepper, chopped ¼ cup red onion, chopped ½ cup shredded cheddar cheese 1 cup romaine lettuce, chopped

Sizzlin' Vinaigrette Makes 1¼ cup ½ tsp. cayenne pepper ¼ cup white wine vinegar 1 tsp. dry mustard 2½ tsp. granulated sugar 1 tsp. garlic powder 10 drops hot pepper sauce 1 tsp. coarse kosher salt ¾ cup vegetable oil

1. Place TupperWave Stack Cooker Colander into Stack Cooker 3-Qt./3 L Casserole. Combine ground beef, seasoning and salt in Colander, cover and microwave on high power 5 minutes.

2. Place all salad ingredients in the Salad on the Go bowl.

3. In the base of the Quick Shake container and all vinaigrette ingredients, place cover and twist to seal shake to mix well, pour 2 ounce int o the Tupper Mini.

4. When ready to eat, pour dressing over salad.