Do you eat a lot of salad in your home? We try to add salads to many meals as a great source of fresh fruit and vegetables. In the summer we definitely eat even more, including more entree salads, as more fresh, local produce becomes available. My husband tends to stick to three specific dressing he loves, but I like to experiment and try different flavours, depending on my mood.
Kraft has just come out with a new line of four Fruit & Veg dressings, available in the following flavours:
- Berry Balsamic
- Roasted Yellow Pepper, Garlic and Lime
- Fire Roasted Tomato with Basil
- Garlic Parmesan with Roasted Cauliflower
|Since it was Easter, I used one of our dyed eggs.|
Spinach and Berry Salad
4 cups fresh baby spinach
3 large white mushrooms, sliced
1/3 cup croutons
1/4 cup real bacon bits
1 hard boiled egg, finely chopped
1/3 cup blueberries
(could also add strawberries or blackberries, but today we had only blueberries)
Kraft Fruit & Veg Berry Balsamic Dressing Vinaigrette
Toss all ingredients, except dressing, together in a big salad bowl. Allow guests to add dressing individually, to their taste. (Also keeps salad crisp right to serving.)
These salad dressings can be used in different ways as well. Each bottle comes with a tip on the side, providing a non-salad use idea. I've been using the Garlic Parmesan and Roasted Cauliflower in my mashed potatoes. Delish!
If you're looking for ideas to ramp up your salad offerings as we enter the fresh produce season, be sure to check out Kraft's Salad Centre for recipes and tips.
Disclosure: This is a sponsored post for Kraft, via She Blogs. I have received compensation and complimentary product to try. All opinions on this blog, as always, remain my own.