Leo’s Roasted Red Potatoes

Ingredients:

1/2 cup Leo’s Italian dressing

4 medium red potatoes

1/4 cup grated parmesan romano cheese

Instructions:

1.  Preheat oven to 350 degrees.

2.  Spray non-stick coating on 9 x 13 baking sheet.

3.  Slice potatoes 1/4 inch thick (do not peel).

4.  Place in one layer on baking sheet.

5.  Brush each slice with Leo’s Italian.

6.  Sprinkle with grated parmesan romano cheese.

8.  Place in oven and bake for 20-30 minutes until brown on edges.

9.  Remove from oven and brush each baked potato slice with Leo’s Italian.

***LOW CALORIE OPTION use Leo’s Italian Fat Free***

 

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Rating: 7.3/10 (3 votes cast)
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Leo’s Quinoa Salad

Ingredients:

½ cup Leo’s Peanut Tamari salad dressing

¼ cup uncooked quinoa

¼ cup red bell pepper- diced

¼ cup green bell pepper- diced

¼ cup thinly sliced cucumber

3 tbsp. feta cheese

2 tbsp. capers

2 tbsp. diced purple onion

2 tbsp. sliced Greek olives

1 tsp. coarse ground black pepper

Directions:

Cook quinoa according to directions on package.  After cooking, add red and green bell pepper, cucumber, feta cheese, capers, purple onion, greek olives, and ground black pepper.  Drizzle with ½ cup Leo’s Peanut Tamari salad dressing and toss. Enjoy!

Servings: 4

**This recipe is also delicious with Leo’s Lemon Caper Vinaigrette.

 

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Rating: 7.5/10 (6 votes cast)
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Leo’s Sicilian Tuna Salad

Ingredients:

1/2 cup Leo’s Italian dressing

2 cans low sodium tuna in water- drained

1/2 cup halved grape tomatoes

1/2 cup chopped artichoke hearts

1/4 cup chopped celery

2 tbs. whole capers

2 tbs. diced greek olives

2 tbs. diced green olives

1 tbs. thinly sliced purple onion

2 tsps. course black pepper

Directions:

Combine all ingredients in medium size bowl and toss. Also delicious with Leo’s Lemon Caper Vinaigrette!

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Rating: 8.3/10 (4 votes cast)
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Portobella Mushroom Burger

Core ingredients:

-1/4 cup Leo’s Italian or Leo’s Balsamic Vinaigrette dressing

-2 Portobella mushroom caps, stems removed

-Texjoy Steak seasoning

-2 slices provolone cheese

-2 whole wheat buns

Optional ingredients:

-Sliced tomato
-Fresh green spinach
-Sliced grilled onions
-Sliced avocado
-Mayonnaise
-Dijon Mustard

Directions:

In a large shallow dish, marinate each portobello mushroom cap with 2 tablespoons Leo’s Italian or Leo’s Balsamic vinaigrette dressing. Also, lightly season each mushroom cap with Texjoy Steak seasoning. Turn a few times allowing each side to coat. Let marinate for 30 minutes to 1 hour.

In oven-safe saute pan add 1 tsp olive oil and turn on med-high heat.

Place caps in saute pan, gill side up and sear for 3 minutes and then flip and sear for 3 more minutes. Flip again and add 1 slice of provolone cheese to each mushroom. Place in oven at 350 degrees F for 20 minutes.

Serve on warm whole wheat bun and add all desired fixings.

Servings: 2

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Rating: 8.6/10 (5 votes cast)
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Cabbage Salad

Ingredients:

3 tbsp. Leo’s Peanut Tamari dressing

¼ head cabbage- purple, green or both

10- 12 thinly sliced purple onion

¼ cup red bell pepper- thinly sliced

¼ cup green bell pepper- thinly sliced

6 grape tomatoes- halved

¼ cup raisins or dried cranberries

½ cup quinoa- cooked

¼ cup raw pumpkin seeds

¼ cup feta cheese

¼ cup Greek and green olives- diced

1 tbsp. capers

1 tsp. coarse ground black pepper

Directions:

Add all above ingredients to large salad bowl, toss and serve.

Servings: 4

 

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Rating: 8.8/10 (4 votes cast)
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Leo’s Go-To Salad

Ingredients:

1/4- 1/2 cup ANY Leo’s Original dressing

4 cups spring mix greens

1/2 cup thinly sliced purple onion

4-6 grape tomatoes- halved

2 tbsp. raisins or dried cranberries

2 tbsp. feta cheese

1 tbsp. raw pumpkin seeds

1 tbsp. capers

1 tsp. coarse ground black pepper

Delicious Options:

1/2 cup cooked quinoa

1 tbsp. chopped kalamata olives

Directions:

Combine all ingredients in large salad bowl and toss with your favorite Leo’s dressing.

For a Low-Cal option, use Leo’s Fat Free Italian salad dressing.

Servings: 4

 

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Rating: 8.0/10 (3 votes cast)
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Bosc Pear Salad

Ingredients:

3 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing

2 Bosc pears- medium

8-10 thinly sliced purple onion

4-6 grape tomatoes- halved

¼ cup quinoa- uncooked

2 tbsp. raw pumpkin seeds

1 tbsp. capers

2 tsp. coarse ground black pepper

Directions:

Cook quinoa according to instructions on package. Wash, halve and core pears.  Quarter and slice thinly.  Add purple onion, tomatoes, raw pumpkin seeds, capers, and ground black pepper to pears.  Toss with 3 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing.

Servings: 4

Also try with Leo’s Balsamic Vinaigrette salad dressing!

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Rating: 10.0/10 (2 votes cast)
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Avocado Salad

Ingredients:

2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing

2-3 medium avocados

4-6 thin slices purple onion

4 grape tomatoes- halved

2 tbsp. feta cheese

1 tsp. coarse ground black pepper

Directions:

Peel and slice avocados.  Top with purple onion, tomatoes, coarse ground pepper, and feta cheese.  Toss with 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing—add more dressing if necessary.

Servings: 4

 

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Rating: 8.5/10 (6 votes cast)
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Orzo Salad

Ingredients:

4 tbsp. Leo’s Balsamic Vinaigrette salad dressing

2 cups orzo-uncooked

¼ cup red bell pepper- diced

¼ cup green bell pepper- diced

3 tbsp. feta cheese

2 tbsp. capers

2 tbsp. diced purple onion

2 tbsp. sliced Greek olives

1 tsp. coarse ground black pepper

Directions:

Cook orzo according to directions on package. After draining, marinate orzo pasta in 2 tbsp. salad dressing. Add red and green bell pepper, feta cheese, capers, purple onion, green olives, and ground black pepper and toss. Drizzle with remaining 2 tbsp. Leo’s Balsamic Vinaigrette salad dressing.

Servings: 4

This recipe can also be made with Leo’s Italian or Leo’s Lemon Caper Vinaigrette salad dressings.

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Rating: 10.0/10 (1 vote cast)
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Italian chopped Salad

Yield: 6 servings

Ingredients:

1/4 cup Leo’s Italian dressing

6 cups chopped romaine lettuce

1 15.5 ounce can of garbanzo beans (drained)

1 sliced red bell pepper

1 cup thinly sliced red onion

2 ounces thinly sliced Italian Genoa salami

1/4 cup sliced pitted Kalamata olives

Directions:

Combine lettuce, garbanzo beans, bell pepper, red onion, Genoa salami, sliced olives in to salad bowl.  Top with Leo’s Italian and toss to coat.

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Rating: 10.0/10 (1 vote cast)
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