Salad Recipes
Hope Springs Fiesta Confetti Pasta Salad
Ingredients
2 TBLS Hope Springs Gourmet Fiesta Dip Mix or Mexi-Fiesta Spice Blend
1 16 oz. Rotini Pasta - cooked al dente according to directions
2/3 cup Vegetable Oil
1/2 cup Fresh Lemon Juice
1 tsp. Salt
8 oz. (3 cups) Frozen Corn - thawed
1 15 oz. can Black Beans - rinsed well and drained
2 - 3 Roma Tomatoes - remove seeds and chopped
1 ea. Yellow, Orange and Red Bell Pepper - remove seeds and veins and chopped
4 - 6 Green Onions - sliced
Shredded Colby Jack Cheese
Directions
1. In large bowl whisk oil, lemon juice, salt and Fiesta Dip Mix or Mexi-Fiesta Spice Blend.
2. In large pot cook pasta according to directions. Drain well, add to bowl with sauce and
stir until pasta is coated well. Set aside until room temperature.
3. Add corn, beans, tomatoes, peppers and onion and stir until combined.
Garnish with cheese, serve room temperature or refrigerate until chilled with
Hope Springs Gourmet Mexi-Fiesta Crackers or Gluten Free Mexi-Fiesta Crackers
Note: This recipe makes a bunch and is perfect for pot lucks, family gatherings or picnics.
Cut recipe in half for smaller portion.
Imagination Kit: Try using Hope Springs Smokin' Chipotle Dip Mix or Hope Springs Ole' Chipotle Spice Blend for an added kick of flavor.
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Black Bean & Corn Salad
Ingredients
1 -14 oz. can Black Beans – drained and rinsed
2 cups Frozen Corn
1 small Red Bell Pepper – seeded and chopped
½ Red Onion – chopped
1 Fresh Avocado - diced
1 ½ tsp. Ground Cumin
¼ cup Fresh Cilantro – chopped (optional)
1 TBLS Hope Springs Gourmet Ole' Chipotle Spice Blend
1 Fresh Lime Juice
2 TBLS Olive Oil
Directions
1. Combine all ingredients in bowl (except avocado) and mix well.
2. Chill for 2 hours or overnight. Add avocado and mix gently.
3. Serve chilled or room temperature. Serve with Hope Springs Gourmet Mexi-Fiesta or Gluten Free Mexi-Fiesta Crackers.
Hope Springs Easy Chopped Veggie Salad
Ingredients
2 TBLS Hope Springs Gourmet Spinach Parma Dip Mix
1 cup Mayonnaise
1 cup Buttermilk
1 Head Fresh Cauliflower - washed, trimmed and chopped in small pieces
1 Head Fresh Broccoli - washed, trimmed and chopped in small pieces
2 - 3 ribs of Celery - stringed and chopped
1 small Yellow Squash - washed and chopped
1 small Zucchini - washed and chopped
2 - 4 Green Onions - sliced
1 cup Shredded Carrots
Directions
1. Combine Spinach Parma Dip Mix, mayonnaise and butter milk until well blended.
Refrigerate 2 to 4 hours or overnight.
2. In large bowl combine cauliflower, broccoli, celery, yellow squash, zucchini, onion and carrots.
3. Drizzled Spinach Parma dressing, to taste, over vegetables and toss until blended.
Refrigerate at least one hour before serving. Stir before serving, adding more
dressing if needed.
Serve with Hope Springs Gourmet Rosemary, Thyme & Parmesan Crackers,
Gluten Free Garden Fresh Crackers or your favorite Hope Springs Gourmet Crackers flavor.
Imagination Kit: Try using fresh colored bell peppers, snow peas, cherry tomatoes, or your favorite garden vegetable! Perfect for a lite lunch, pot luck, picnic or cookout.
Hope Springs Summertime Italian Chicken Pasta Salad
Ingredients
16 oz. Garden Tri-Colored Rotini Pasta
1 Cooked Rotisserie Chicken - skinned, boned and chopped
2 - 3 Roma Tomatoes - seeded and chopped
1 small Cucumber - peeled and chopped
4 oz. Grated Parmesan Cheese
Sauce:
3 TBLS Fresh Lemon Juice
3 TBLS Apple Cider Vinegar
3 TBLS Honey or Agave Syrup
1 to 1 1/2 TBLS Hope Springs Gourmet Scempio Italiano Dip Mix
Salt & Pepper to taste
Fresh Basil
Directions
1. In large pasta pot cook pasta according to package directions until al dente, drain and submerge pasta
in cold water for 2 to 3 minutes to stop cooking process. Drain well to remove excess liquid.
2. In small pot combine lemon juice, vinegar, honey, and Scempio Italiano Dip Mix.
Whisk and bring to medium boil for 3 to 4 minutes. Remove from heat.
3. In large bowl combine cooked pasta, chicken, tomatoes, cucumbers and cheese. Gently toss until well blended.
Drizzle Italian sauce over pasta mixture and mix until reaching desired flavor, reserving some for prior to serving.
Salt and pepper to taste.
4. Serve warm or cold. Garnish with chopped fresh basil and more parmesan cheese before serving.
Serve with Hope Springs Easy Parmesan Crisps! (recipe)
Note: May want to reserve some of the sauce to add to pasta mix before serving if refrigerating first.
Pasta may absorb sauce if refrigerated over night.
Hope Springs Gourmet Foods
Uniquely Flavored Gourmet Foods
Hope Springs Gourmet Foods
Crispy Pea Salad
Ingredients
½ cup Sour Cream
½ cup Mayonnaise or Yogurt
2 TBLS Hope Springs Dill-icious Gourmet Dip Mix
1 - 10 oz. package frozen or fresh peas - partially thawed
1 cup cauliflower - chopped
1 cup celery - diced
½ cup red onion - chopped fine
1 cup cashews - coarsely chopped (optional)
4 - 5 bacon strips - cooked crisp and crumbled
Salt & Pepper to taste
Directions
1. In small bowl, mix Dill-icious dip mix, sour cream and
mayonnaise together and set aside.
2. In large bowl mix remaining ingredients except bacon.
3. Add dip mixture and combine well.
4. Refrigerate for at least 1 hour.
5. Sprinkle with bacon and serve.
Imagination Kit! Add fresh chopped broccoli or
shredded carrots for additional flavors.
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Hope Springs Gourmet Foods
Hope Springs Fruit Salad
Ingredients
1 pint fresh strawberries - cut in quarters
1 pint fresh pineapple - cut in 1" pieces
3 - 4 bananas - sliced
2 TBLS Hope Springs Tropical Fruit Dip Mix
16 oz. vanilla yogurt
3/4 cup chopped walnuts or hazelnuts - optional
Directions
1. Blend well the Tropical Fruit Dip Mix with yogurt.
2. Place prepared fruit in large bowl and add nuts.
3. Gently fold yogurt mix into fresh fruit until all fruit is coated.
4. Refrigerate for 30 minutes before serving.
Imagination Kit!Mix it up by using blueberries, blackberries,
orange slices or raspberries.
Hope Springs Mini Penne Veggie Pasta Salad
Ingredients
16 oz. Mini Penne Pasta - cooked al dente
1 Small Head Fresh Broccoli - rinsed, dried & cut into small florets
1 Small Head Fresh Cauliflower - rinsed, dried & cut into small florets
1/2 Cup Julienne Carrots
4 - 6 Fresh Baby Portabella Mushrooms - sliced
6 oz. Jar Artichoke Hearts - drained & cut in half
1/2 Lg. Yellow Bell Pepper - sliced in strips 1 inch long
1 Cup Black Whole Black Olives - drained, rinsed well & cut in half
3 to 4 Green Onions - sliced
1 Cup Cherry Tomatoes - sliced in half
1 Lg. Ripe Firm Avocado - sliced
Rocky Mountain Way Vinaigrette: (recipe)
1 to 1 1/2 TBLS Hope Springs Gourmet Rocky Mountain Way Spice Blend
1/2 Cup Olive Oil
1/3 Cup White Wine Vinegar
Salt & Pepper to taste
Grated Parmesan Cheese
Directions
1. In large pasta pot cook pasta according to package directions until al dente, drain and submerge pasta
in cold water for 2 to 3 minutes to stop cooking process. Drain well to remove excess liquid.
2. In small bowl or jar with lid, combine olive oil, white wine vinegar and Rocky Mountain Way Spice Blend.
Whisk or shake until well blended and set aside.
3. In large bowl combine cooked pasta, broccoli, cauliflower, carrots, mushrooms, artichoke hearts, bell pepper,
black olives green onions and tomatoes until well blended.
Shake or whisk dressing and drizzle over pasta / veggie mixture.
Salt and pepper to taste.
4. Garnish with grated parmesan cheese & avocado.
Serve with Hope Springs Classic Cracked Peppercorn or your favorite Hope Springs Crackers.
Note: Refrigerate extra and freshen with fresh lemon juice when serving.
Imagination Kit! Click here to turn left overs into "Prima Vera Veggie Casserole"
Hope Springs Gourmet Foods
Spicy Crabocado
Ingredients
4 Large Avocados
8 oz. Crab meat or Imitation Crab
2 Lemons - juiced and divided in half
4 Green Onions - sliced and divided in half
1/4 cup Mayonnaise
2 TBLS Sour Cream
2 tsp. Basil Pesto
1/4 cup minced Celery - optional
Monterrey Cheese - shredded
1/4 tsp. or to taste Hope Springs Ole' Chipotle Spice Blend
or Mexi-Fiesta Spice Blend
Salt & Pepper to taste
Lettuce leaves
Chopped Walnuts - optional
Directions
1. Cut avocados in half, remove pit, peel and sprinkle with juice of one lemon.
2. Mix crab, green onion, mayonnaise, sour cream, juice of one lemon, pesto,
Hope Springs Spice Blend, S & P, celery, walnuts.
3. Scoop into avocados.
4. Garnish with remain green onions and cheese.
5. Place on bed of lettuce.
Serve with Hope Springs Gourmet Savory Seeds or Mexi-Fiesta Crackers.
Perfect for a lite lunch or as a side dish.