Lighthouse Creations Salad Recipes

Salad:

2 lbs red skin potatoes (about 6)
¾ C diced prosciutto or leftover rotisserie chicken
1 bunch green onions, thinly sliced (reserve small amount of green tops for garnish if desired)
½ C sliced ripe olives
black pepper to taste

Clean potatoes. Cook in boiling water for 20-25 minutes, or just until tender. Drain and cool. Dice potatoes into quarter inch cubes.

1 pkg Lighthouse Creations Lemon Pesto Dip Mix
2 C mayonnaise

Combine dip mix and mayonnaise. Gently fold 1 cup of prepared mix into salad. Garnish with reserved green onion tops. Chill 4 hours or longer before serving.

8 oz bow tie pasta
2 C diced cooked turkey
½ C marinated sun-dried tomatoes
2 oz can sliced ripe olives
¼ C shredded Parmesan cheese
lettuce leaves (optional)

Cook pasta according to package directions. Drain, rinse with cold water and drain again.

In large bowl, combine pasta, turkey, tomatoes and olives. In a small bowl, combine half a package of Lighthouse Creations Lemon Pesto Dip Mix with 1 cup of mayonnaise. Blend well. Add to turkey mixture and toss to coat.

To serve, line 4 plates with lettuce leaves. Spoon turkey mixture over lettuce. Sprinkle with cheese.

Dressing

1 pkg Lighthouse Creations Jamaican Dip Mix
1-1/2 C Mayonnaise
½ C Milk

Combine all ingredients. Mix well. Chill at least 2 hours, or until ready to serve.

Shrimp, egg, tomato, avocado, ripe olives, seasonal mixed greens

To serve in the San Francisco traditional style, pile shrimp on greens and garnish with other salad ingredients. Serve dressing on the side.