Salad on the GO Set Recipes
Salad on the Go Set Features This unique container is ideal for both on-the-go and at-home 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 liquidtight seal. Modular Bowl is 6⅓ cup. Dishwasher safe.
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Salad on the Go Set tips Seasons your lettuce Chefs make a point of seasoning the lettuce, not just the dressing, with a touch of salt and pepper. Fresh produce shines with a little salt and pepper mixed in too.
Use a mix of greens for varied texture and flavor The mixture of greens in a salad elevates it. Luckily, these days most grocery stores sell greens mixed together already. However, it’s simple to do yourself at home too. Keep texture and flavor in mind when you mix. Romaine and iceberg have more of a crunch than spinach or arugula. And watercress and arugula will add a peppery bite compared to mild Bibb lettuce or simple green leaf lettuce. Mix in fresh herbs Include fresh herbs in your mix of greens. Salads are the perfect place to use up herbs you have in your refrigerator, but you can also use leafier herbs like cilantro or parsley as a green in their own right. Toss cilantro into a taco salad, basil into a tomato-mozzarella salad, and mint with a feta-olive salad. Remember that fat equals flavor It helps make salads taste even better and makes them more satiating. A few easy ways to bring fat to your salad is with the dressing, or ingredients like eggs, avocado, toasted nuts, bacon, smoked salmon, or cheese. Make your own Dressing or Vinaigrette You’d be surprised how quickly a dressing can come together. Fresh ingredients give the dressing an extra punch of flavor you won’t find in a bottle. The classic ratio for basic homemade vinaigrette is three parts oil to one part vinegar. However, you can skew it more towards two to one if you like your dressings on the acidic side. Once you know the ratio, you can mix and match with lots of ingredients. Whisk in mustard or honey to keep it emulsified, or add flavor with chili flakes, shallots, and herbs — the possibilities are endless. And even easier to make with Tupperware Quick Shake Container. 3
Salad on the Go Set Recipes 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
7 Layer Cobb Salad Cantaloupe Salad Chicken Cobb Salad Chinese Chicken Salad Farro Salad with Pomegranate Vinaigrette Greek Broccoli Salad Greek Salad with Pita Crisps Honeydew & Blackberry Salad Italian Chopped Salad Kale Salad with Strawberry Feta Vinaigrette Panzanella Salad with Balsamic Vinaigrette Pineapple & Pecan Spinach Salad with White Wine Vinaigrette Quick & Easy Pasta Salad Quinoa & Spinach Salad with Cilantro Lime Dressing Roasted Beet & Orange Salad Snap Pea & Tomato Salad with Creamy Avocado Dressing
21. Spinach & Pear Salad with Poppy Seed Dressing 22. Spinach, Blueberry, Pineapple Salad with Lime Vinaigrette 23. Strawberry Broccoli Salad 24. Strawberry Spinach Salad 25. Summer Caprese Salad 26. Super Food Chopped Salad with Strawberry Feta Vinaigrette 27. Taco Salad with Sizzlin’ Vinaigrette 28. Thai Chicken Salad with Sweet Chili Dressing 29. Whole Wheat Couscous Salad
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Ingredients
7 Layer Cobb 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
Dressing 1 cup guacamole ½ cup sour cream ½ cup buttermilk ⅛ tsp. coarse kosher salt
Directions 1. In the Clearly Elegant 16¾ Cup 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 on the go.
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Ingredients
Cantaloupe Salad
1 cantaloupe 8 oz. fresh mozzarella cheese 4 slices prosciutto 6 basil leaves, chopped ¼ cup balsamic glaze
Directions 1. Peel, de-seed, and cut cantaloupe into bite size pieces, place in the Salad on the Go Bowl. 2. Cut mozzarella into ¼″ chunks add to the cantaloupe. 3. Cut prosciutto slices into bite size pieces, toss with cantaloupe. 4. Serve with balsamic glaze. If taking on the go, add to the Tupper Mini 2 oz. Container. 5. When ready to serve, pour balsamic glaze over salad.
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Ingredients
C hicken Cobb Salad
4 oz. raw chicken breast, cut into small chunks 1 hard boiled egg, sliced in wedges 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
Basil Vinaigrette ½ cup fresh basil, minced 1 Tbsp. honey 2 Tbsp. balsamic vinegar ½ cup extra virgin olive oil ¼ tsp. coarse kosher salt ⅛ tsp. black pepper
Directions 1. Season chicken breast with salt and pepper. Fill Smart Multi Cooker with 1¾ cups water. Place Shielded Colander over water and add chicken and cover with Shielded Cover. Microwave on high power 8–10 minutes, or until chicken reaches 165° F/ 75° C. 2. In the Quick Shake Container, add all the vinaigrette ingredients, cover and shake until well combined. Refrigerate up to three days. 3. Layer lettuce in the Salad on the Go Bowl, top with cherry tomatoes, bacon, feta cheese, chicken and hard boiled egg, cover. 4. Add dressing or vinaigrette to the Tupper Mini 2 oz. Container, place in the Salad on the Go Set compartment, for on the go.
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Ingredients
C hinese Chicken Salad
2 small chicken breast, cut into strips 1 cups fresh cilantro, chopped 2 limes, juiced 2 Tbsp. vegetable oil ½ head romaine lettuce, chopped ½ head of red cabbage, cored & quartered ½ red bell pepper, sliced 2 green onions, chopped ⅓ cup cashews Directions 1. Season chicken breast with salt and pepper. Fill Smart Multi Cooker with 1¾ cups water. Place Shielded Colander over water and add chicken and cover with Shielded Cover. Microwave on high power 8–10 minutes, or until chicken reaches 165° F/ 75° C. 2. In the base of the Quick Shake Container, add cilantro, lime and oil, cover and shake until well combined. Refrigerate up to three days. 3. Layer lettuce and cabbage in the Salad on the Go Bowl, top with vegetables, nuts and chicken, cover. 4. Pour dressing over salad when ready to eat or add vinaigrette to the Tupper Mini 2 oz. Container, place in the Salad on the Go Set compartment, for on the go.
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Ingredients
Farro Salad
with Pomegranate V inaigrette
1 cup farro, rinsed 2 cups water ½ cup pistachio nuts 1 cup basil leaves ½ cup mint leaves ¾ cup cherry tomatoes, halved ½ cup shredded parmesan cheese 1 lemon zest
Vinaigrette ¼ cup pomegranate juice ⅓ cup olive oil 1 tsp. Dijon mustard ¼ tsp salt ⅛ tsp. pepper
Directions 1. In the base of the Microwave Rice Maker add Farro and water; stir to combine. Microwave for 15 minutes. Remove from microwave, let stand 5 minutes. Add farro the Salad on the Go Bowl. 2. In the SuperSonic Chopper Extra with the blade attachment, add nuts, basil and mint leaves. Cover and pull cord until roughly chopped. Stir into cooked Farro. 3. Add tomatoes, lemon zest and parmesan cheese to Farro, stir. 4. Combine all the vinaigrette ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend. Pour over Farro, if ready to eat salad or add vinaigrette to the Tupper Mini 2 oz. Container, place in the Salad on the Go Set compartment, for on the go.
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Ingredients
Greek Broccoli Salad
1 large bunch of broccoli florets removed and sliced into small, bite -sized pieces ⅓ cup roughly chopped sun-dried tomatoes* ¼ cup chopped shallot or red onion ¼ cup crumbled feta cheese or thinly sliced kalamata olives ¼ cup sliced almonds
Dressing ¼ cup olive oil 2 Tbsp. lemon juice 1 tsp. honey or maple syrup or agave nectar 1 clove garlic, pressed or minced ½ tsp. dried oregano ½ tsp. Dijon mustard ¼ tsp. salt, more to taste
Directions 1. Place all salad ingredients in the Salad on the Go Bowl. 2. In the base of the Quick Shake Container add all dressing ingredients cover and shake until well combined. 3. When ready to serve, drizzle dressing on top and toss lightly to combine.
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Greek Salad
with P ita Crisps
Ingredients 10 oz. romaine lettuce 1 cucumber 1 tomato 1 cup black olives 2 green onions ½ cup Greek dressing ¾ cup crumbled feta cheese
Greek Dressing 2 garlic cloves, minced ¼ tsp. 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 tsp. basil leaves ¼ tsp. oregano leaves
Pita Crisps 4 pieces pita bread, quartered ½ tsp. dried oregano 1 tsp. extra virgin olive oil Directions 1. Add cucumber, tomato, black olives and green onions to the SuperSonic Chopper Extra with blade attachment, cover and pull a couple times to coarsely chop. 2. Add all the Greek dressing ingredients to the Quick Shake Container, cover and shake until well combined. 3. In the Salad on The Go Bowl combine the lettuce, cucumber, tomato, olives and green onion. Toss with ½ cup dressing. Top with the cheese and if you choose, warm pita crisps. 4. Preheat oven to 350° F/175° C. Place the pita bread on the Silicone Baking Sheet with Rim. Drizzle the bread with olive oil. Sprinkle with dried oregano, salt and pepper. Place in the oven for 10 minutes, or until the pita is crisp. Along with cheese, top salad with pita crisps.
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Ingredients
Honeydew & Blackberry Salad
2 lb. honeydew melon 1 lime, zested and juiced 6 mint or basil leaves, chopped 12 oz. fresh blackberries Poppyseed Dressing, optional
Poppyseed Dressing 2 Tbsp. olive oil extra virgin 2 Tbsp. lemon juice freshly squeezed 2 tsp. liquid honey, or maple syrup for vegan diet ½ tsp. poppy seeds, optional sea salt and pepper to taste
Directions 1. Peel, deseed, and cut honeydew into bite size pieces. Toss honeydew with lime juice, zest, and mint or basil leaves. 2. Gently stir in blackberries just before serving. 3. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 4. Serve with dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 5. When ready to serve, pour dressing over salad.
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Ingredients
Italian Chopped Salad
10 oz. chopped romaine lettuce 2 cups radicchio, finely chopped ½ medium red onion, chopped 2 ribs celery, chopped 1 pint cherry tomatoes, sliced ⅓ cup pepperoncini peppers, sliced ⅓ cup sun-dried tomatoes, rinsed and chopped 1 (15 oz.) can chickpeas, rinsed & drained 1 cup (4 oz.) ¼″ cubes of provolone cheese (optional)
Vinaigrette ⅓ cup extra-virgin olive oil ⅓ cup red wine vinegar 1 Tbsp. Dijon mustard 1 tsp. honey 2 cloves garlic, pressed or minced 2 tsp. dried oregano Fresh ground black pepper, to taste ¼ tsp. salt Pinch of red pepper flakes, for heat (optional)
Directions 1. In a Salad on the Go Container, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese. Toss the ingredients together and set aside. 2. Combine all of the vinaigrette ingredients in the Quick Shake Container, cover and shake until blended. 3. If you’ll be serving all of the salad at once, drizzle enough dressing in to lightly coat the salad and toss to combine. 4. For Travel Pour vinaigrette into Tupper Mini 2 oz. Container, when ready to serve, drizzle on top and toss lightly to combine.
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Ingredients
Kale Salad
with Strawberry Feta V inaigrette
¼ head (8 oz.) red cabbage, cut in large chunks 12-oz. bag broccoli/cauliflower mixture 4 oz. kale, stalks removed 1 cup sliced fresh strawberries ½ cup slivered almonds
Strawberry Feta Vinaigrette 4 oz. feta cheese 3 Tbsp. balsamic vinegar ¾ cup strawberry jam 2 Tbsp. extra virgin olive oil ¼ tsp. coarse kosher salt ⅛ tsp. black pepper Makes 1¼ cups
Directions 1. Combine feta, vinegar, jam, oil, salt, pepper in the SuperSonic Chopper Extra with blade attachment, cover and pull cord 8–10 times until well blended, pour into a small bowl. 2. Place red cabbage into the SuperSonic Chopper Extra with blade attachment, cover and pull cord until finely chopped. Add to a Salad on the Go Bowl. 3. Place ½ broccoli and cauliflower in the SuperSonic Chopper Extra with blade attachment, cover and pull cord to chop. Add to red cabbage in Salad on the Go Bowl. Repeat with remaining broccoli and cauliflower. 4. Place ½ kale in SuperSonic Chopper Extra, cover and pull cord 3–4 times to chop. Add to red cabbage, broccoli and cauliflower in Salad on the Go Bowl. Repeat with remaining kale. 5. Add strawberries, almonds and vinaigrette to Salad on the Go Bowl and toss salad to mix 14
Ingredients
Panzanella Salad
with Balsamic V inaigrette
2 tomatoes cut into large chunks 2 Tbsp. shaved Parmesan ¼ cup yellow bell pepper, chopped 2 basil leaves, chopped 1 cup whole wheat croutons 2 Tbsp. Balsamic Vinaigrette
Balsamic Vinaigrette ½ tsp Dijon mustard 2 Tbsp. water 2 Tbsp. balsamic vinegar 3 Tbsp. extra virgin olive oil ¼ tsp. table salt ⅛ tsp. black pepper
Directions 1. Toss ingredients together in the Salad on the Go Bowl, when ready to eat. 2. Combine vinaigrette ingredients in the Quick Shake Container, cover and shake until ingredients are combined. Pour over salad, when ready to serve.
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Ingredients
P ineapple & Pecan Spinach Salad
with W hite Wine V inaigrette
2 cups spinach ½ cup pineapple, cubed 2 Tbsp. pecans, roughly chopped Feta cheese, optional
White Wine Vinaigrette 2 cloves garlic, minced ⅓ cup olive oil ⅓ cup white wine vinegar 1 Tbsp. sugar ½ tsp. salt ½ tsp Dijon mustard
Directions 1. Toss ingredients together in the Salad on the Go Bowl, when ready to eat. 2. Combine vinaigrette ingredients in the Quick Shake Container, cover and shake until ingredients are combined. Pour over salad, when ready to serve.
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Ingredients
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
Light Ranch Dressing ½ cup reduced-fat (2%) milk ½ cup light sour cream ½ cup light mayonnaise 1 Tbsp. lemon juice 1 Tbsp. chives 1 garlic clove, peeled ¼ tsp. coarse kosher salt ⅛ tsp. black pepper
Directions 1. Place pasta into Microwave Pasta Maker and fill with water to fill line. Season water with salt. 2. Microwave on high power 15 minutes. Drain after cooking. 3. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined. 4. Place all Salad ingredients in the Salad on the Go Bowl. 5. Add dressing to the Tupper Mini 2 oz. Container. 6. Add dressing to Salad when ready to eat, stir to mix.
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Quinoa & Spinach Salad
with C ilantro Lime Dressing
Ingredients 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 Lime Dressing preferred dressing
Cilantro Lime Dressing ¼ cup cilantro 2 garlic cloves, minced ⅓ cup extra virgin olive oil ½ lime, juiced 1 Tbsp. Dijon mustard 1 Tbsp. Southwest Chipotle Seasoning ¼ tsp. coarse kosher salt
Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. 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. 3. In the Salad on the Go Bowl add spinach, ½ of the quinoa, black beans and peppers. Cover and store in refrigerator until ready to serve. 4. Add dressing to the Tupper Mini 2 oz. Container. 5. When ready to serve, pour dressing over salad.
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Roasted Beet & Orange Salad
Ingredients 6 medium sized beets, red and yellow, peeled and sliced 2” pieces 2 Tbsp. extra virgin olive oil 3 heaping cups arugula or desired lettuce 3 oranges, peeled and cut into wedges ½ cup walnuts ½ cup goat cheese crumbles
Dressing 3 Tbsp. fresh orange juice ¼ cup extra virgin olive oil 2 Tbsp. white balsamic vinegar 1 Tbsp. honey salt and pepper, to taste
Directions 1. Preheat oven to 400°F. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. Place on baking pan. Bake for 30 minutes or until tender. 2. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 3. Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. 4. Place arugula or lettuce in the Salad on the Go Bowl then top with beets, orange wedges, walnuts and goat cheese. 5. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 6. When ready to serve, pour dressing over salad. Season with salt19 and pepper
Snap Pea & Tomato Salad
with Creamy Avocado Dressing
Ingredients ½ cup corn 2 Tbsp. chopped red onion 1 cup snap peas, halved 1 cup cherry tomatoes 1 cup romaine 2 Tbsp. Creamy Avocado Dressing or desired dressing Goat cheese, crumbled, optional
Creamy Avocado Dressing 1 ripe avocado, smashed 1 Tbsp. lemon juice, juiced ½ cup nonfat plain Greek yogurt ½ tsp. coarse kosher salt ¼ tsp. black pepper
Serves 8 Serves 1 Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Toss salad ingredients together in the Salad on The Go Bowl. 3. Serve with Creamy Avocado Dressing or your choice of dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 4. When ready to serve, pour dressing over salad.
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Spinach & Pear Salad
with Poppy Seed Dressing
Ingredients 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
Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Toss salad ingredients together in the Salad on The Go Bowl. 3. Serve with your choice of dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 4. When ready to serve, pour dressing over salad.
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Spinach, Blueberry & P ineapple Salad
with Lime V inaigrette
Ingredients 9-oz. bag spinach 2 cups fresh pineapple, diced 1 cup fresh blueberries 1 avocado, diced 1 cup pecans ¼ cup crumbled goat cheese
Lime Vinaigrette ¼ cup olive oil 1 lime, juiced and zested 2 Tbsp. balsamic vinegar 2 Tbsp. honey 1 shallot, chopped finely ½ tsp kosher salt ¼ tsp. fresh ground pepper
Directions 1. Combine vinaigrette ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Toss salad ingredients together in the Salad on The Go Bowl. 3. Serve with Lime Vinaigrette or your choice of dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 4. When ready to serve, pour dressing over salad.
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Strawberry Broccoli Salad
Ingredients 2½ cups fresh broccoli florets 2 oz. 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 ½ cup fresh strawberries, sliced
Dressing ⅓ cup non-fat plain Greek yogurt 2 tsp. granulated sugar ¼ tsp. apple cider vinegar ⅛ tsp. kosher salt
Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Toss salad ingredients together in the Salad on The Go Bowl. 3. Serve with dressing. If taking on the go, add dressing to the Tupper Mini 2 oz.. Container. 4. When ready to serve, pour dressing over salad.
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Strawberry Spinach Salad
with Honey Mustard Dressing
Ingredients ½ lb. sliced strawberries 10 oz. baby spinach 4 oz. crumbled goat cheese 2 Tbsp. pine nuts, toasted
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
Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Toss salad ingredients together in the Salad on The Go Bowl. 3. Serve with dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 4. When ready to serve, pour dressing over salad.
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Summer Caprese Salad
Ingredients 1 cucumber, peeled and diced ½ pint cherry tomatoes, halved 1 avocado, diced 1 Tbsp. fresh basil, chopped ½ cup fresh mozzarella, cubed
Balsamic Vinaigrette 4 tsp. extra virgin olive oil ¼ cup balsamic vinegar 1 tsp. garlic powder Salt and pepper to taste
Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Toss salad ingredients together in the Salad on The Go Bowl. 3. Serve with dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 4. When ready to serve, pour dressing over salad.
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Super Food Chopped Salad
Ingredients 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
Directions 1. Combine all vinaigrette ingredients in the SuperSonic Chopper Extra with blade attachment, cover and pull cord until well blended; set aside. 2. Place cabbage in the SuperSonic Chopper Extra , cover and pull cord until finely chopped; add to Salad on the Go Bowl. 3. Place ½ broccoli and cauliflower in the SuperSonic Chopper Extra, cover and pull cord to chop; add to cabbage in Salad on the Go Bowl. Repeat with remaining broccoli and cauliflower. 4. Chop kale in SuperSonic Chopper Extra; add to Salad on the Go Bowl. 5. Add cranberries, pumpkin seeds and **vinaigrette to Salad on the Go Bowl. *To prepare Strawberry Syrup, place 1lb. strawberries the SuperSonic Chopper Extra with blade attachment, cover and pull cord 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. ** if taking salad on the go, put vinaigrette in the Tupper Mini. 26
Taco Salad
with Sizzlin’ V inaigrette
Ingredients 1 lb. 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 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
Makes 1¼ cup Directions 1. Place Microwave Stack Cooker Colander into Stack Cooker 3 Qt. Casserole. Combine ground beef, seasoning and salt in Colander, cover and microwave on high power 5 minutes. 2. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 3. Toss salad ingredients together in the Salad on The Go Bowl. 4. Serve with dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 5. When ready to serve, pour dressing over salad.
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Thai Chicken Salad
with Sweet C hili Dressing
Ingredients ¼ tsp. salt Sweet Chili Dressing 2 boneless, skinless chicken ¼ tsp. salt breasts 2 Tbsp. extra virgin olive oil 1 cucumber, sliced 1 tsp. granulated sugar 6 large radishes, sliced 4 tsp. sweet Thai chili sauce 6-oz. bag mixed salad greens 1 tsp. fresh ginger, grated, with ¾ cup fresh basil leaves, torn juice 4 large mint leaves, sliced ⅛ tsp. sesame oil ¼ cup red onion, thinly sliced 1 lime, juiced ½ cup matchstick carrots 4 tsp. unsalted peanuts, crushed Directions 1. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of Smart Multi Cooker Shielded Colander. Place 1¾ cups water in the Smart Multi Cooker, place Colander over water, cover with Shielded Cover and microwave on high power 8–10 minutes or until juices run clear and internal temperature reaches 165°F/75°C. Allow to cool then slice. 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 2 tsp. crushed peanuts. 5. Serve with dressing. If taking on the go, add dressing to the 2 oz. Tupper Mini. 6. When ready to serve, pour dressing over salad. 28
Whole Wheat Couscous Salad
Ingredients 2 Tbsp. desired dressing ¼ avocado, diced ¼ cup halved cherry tomatoes 1 cup cooked whole wheat couscous 2 Tbsp. golden raisins 2 Tbsp. chopped walnuts, toasted 1 cup arugula
Serves 1 Directions 1. Toss salad ingredients together in the Salad on The Go Bowl. 2. Serve with dressing. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 3. When ready to serve, pour dressing over salad.
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