Salads don't have to be boring; they can be colorful, tasty, and good for you. You can make them with ingredients you already have in your refrigerator! Virginia Davis was here to show us just a little of what her company has to offer.
Virginia Davis' company: Virginia's Live-a-Little Gourmet Salad Dressing and Croutons
Web site: www.livealittle.com
For more information:
Visit Virginia Davis's Web site at www.livealittle.com, where you can purchase her "Perfect Croutons" and her line ten fabulous, flavorful dressings, including Real Caesar, Lemon Caesar, Thousand Island, Very Blue Cheese, Naturally Blue Cheese, Ginger Sesame, Bold Balsamic Vinaigrette, Red Wine Vinaigrette, Champagne Wine Vinaigrette, and Mango Lime dressings.
About Virginia Davis:
Virginia Davis is Founder and Executive Chef of Virginia's Live A Little, a local food company offering a line of gourmet croutons and salad dressings. Her homemade recipes use an abundance of the freshest and highest quality ingredients and are created especially for families to enjoy in their own. Virginia studied at The California Culinary Institute, Virginia's
Asian Slaw
- 8 cups shredded cabbage and lettuce (any combination of white and red cabbage, iceberg and Romaine lettuce)
1 large Red Bell Pepper julienne cut
6-8 baby carrots julienne cut
4 green onions julienne cut
½ bag of Ramen noodles (crunched while in the bag)
2 cups sliced chicken or tofu
½ jar Virginia's Ginger Sesame Dressing
1 TB toasted sesame seeds
* Optional ingredients
Mix all ingredients together, then toss with Ginger Sesame dressing. Sprinkle with sesame seeds. Serves 4-6.
* ½ cup snap peas, ¼ toasted slivered almonds, cilantro, ½ cup shitake mushrooms
Other Recipe's to try:
Iceberg Wedge with Virginia's Very Blue Cheese
- 1 head iceberg lettuce -peel of outer leaves, core and quarter
½ cup real bacon bits
12 slices red onion
Virginia's Very Blue Cheese
Lay each iceberg wedge on a plate on it's side. Dollop dressing on top. Sprinkle with onion and bacon bits.
Serves 4
Crab Salad with Virginia's Champagne Vinaigrette
- 1 large or 2 small heads of Butter Leaf lettuce- cleaned and dried
1 avocado-sliced
4 scallions - chopped
4 cups fresh crab meat
Virginia's Champagne Vinaigrette Divide lettuce leaves between 4 plates keeping them whole.
Put a nice size scoop of fresh crab in the middle.
Garnish plate with avocado slices and scallions.
Drizzle on dressing. Serve with a crusty loaf of bread.
Serves 4.
