Simplot Salads                                                                                                    TV 7 Morning Show June 10, 2005 

Mexican Fiesta Salad

1-40oz. Bag of “Simplot” flame roasted corn and black bean fiesta

Juice of one lime

½ cup minced scallion

½ tsp. salt and pepper

1 tblsp. minced fresh cilantro

1 head lettuce shredded

16-U-15 cooked shrimp

1 avocado peeled and diced

1 lime quartered to garnish 

In a large mixing bowl, combine the first five ingredients and fold together.  Divide the lettuce into four large serving bowls.  Spoon the corn mixture over the lettuce and garnish with the avocado, shrimp and lime.

Greek Style Pasta Salad

1-40oz. bag “Simplot” garlic and herb pasta with flame roasted vegetables

3 tblsp. olive oil

1 tblsp. balsamic vinegar

1 cup crumbled feta cheese

1 cup Calamata olives

½ cup sliced red onions

½ cup diced red pepper

2 tblsp. minced fresh oregano 

Combine all of the ingredients and mix well.  Serve with strips of grilled chicken or steak.

German Style Potato Salad

1 cup cooked and diced bacon

1 cup diced raw onion

½ cup sugar

¼ cup cider vinegar

1 40oz. bag “Simplot” rosemary roasted red skin potatoes

¼ cup diced scallions to garnish 

In a 14” skillet add the bacon and onions and sauté on medium heat until the onion wilts.  Add the sugar and vinegar and cook until sugar dissolves.  Add the red skin potatoes and cook until potatoes are heated.  Garnish with scallions and serve.