Sweet Potato Salad with Blueberry Balsamic Dressing

Sweet Potato Salad with Blueberry Balsamic Dressing

Ingredients

2 large sweet potatoes cut into ¼-inch-thick sticks
1 tsp kosher salt
½ tsp coarse black pepper
1 tbsp extra virgin olive oil
6 cups mixed greens
1 red onion, halved and thinly sliced
½ cup feta cheese
1 jar BWF Blueberry Balsamic Salad Dressing

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Add sweet potato sticks, salt, pepper and olive oil to prepared baking sheet; toss to combine.

Spread sweet potatoes so they do not overlap.

Bake for 45 minutes until sweet potato sticks are crispy.

While sweet potatoes are baking, arrange mixed greens, onion and feta cheese on a large serving platter; set aside.

To assemble the tacos, char the tortillas if desired, and top them with the carnitas, shredded cabbage, a scoop of BWF Apple Riesling Salsa, a sprinkle of queso fresco and cilantro, and a squeeze of lime. Serve immediately!

Add crispy sweet potatoes to the salad; drizzle blueberry balsamic salad dressing all over!

Serve right away.

Muffuletta Sandwich

Muffuletta Sandwich

Ingredients

Olive Tapenade
1 tsp dried oregano
2 garlic cloves, finely chopped
10 large pitted green olives, chopped
⅓ cup pitted kalamata olives, chopped
¼ cup chopped roasted bell peppers (about 2)
⅛ tsp black epper
1 large egg
½ cup Brownwood Farms Classic Italian Salad Dressing
Muffuletta Sandwich
1 round loaf Italian bread (5-6in diameter)
¼ lb sliced salami (or more)
¼ lb sliced mortadella (or more)
¼ lb sliced provolone cheese (or more)
½ cup fire-roasted red peppers
2 cups loosely packed arugula or spring mix

Directions

Mix all Olive Tapenade ingredients and refrigerate until ready to serve.

Using a serrated knife, split the loaf horizontally.

Spread half of the olive tapenade in the bottom half, then layer with some pieces of fire-roasted red peppers, then layer with mortadella, salami, and provolone cheese.

Spread remaining olive tapenade on top of the cheese, add more pieces of red peppers and top with fresh arugula. Place the top half of the loaf on top, and cut into 4 or 6 wedges. And serve.

Olive Tortellini Pasta Salad

Olive Tortellini Pasta Salad

Ingredients

20 oz three-cheese tortellini pasta
1 ½ cups black olives, drained
1 ½ cups green olives, stuffed with pimentos, drained
½ lb salami, sliced into strips
½ cup Brownwood Farms Asiago Artichoke Salad Dressing

Directions

Boil the tortellini according to package instructions, about 7 minutes, until al dente.

Drain and run cool water over the pasta to cool it off. Add pasta to a large bowl.

Add the black and green olives as well as the salami to the bowl with the pasta.

Add BWF Asiago Artichoke Salad Dressing, mix, refrigerate for an hour. Serve