Lunch & Salad Recipes

Download & Print a PDF of these Village Eatinghouse Recipes

Check out our cooking videos and subscribe to our YouTube Channel for new videos each week!

BBQ Chicken Pizza

  • 1 pizza crust shell
  • 1 small red onion, diced
  • 8 oz package of three-cheese blend 
  • 4 oz. Bold & Sassy Italian
  • 2 skinless, boneless chicken breasts

Cook chicken breast until done and cut into thin strips. Coat with Bold & Sassy Italian. On pizza shell, spread Bold & Sassy Italian, red onion and chicken breast. Top with cheese blend and bake at 350˚ for 20 – 25 minutes.

 

Beef or Ham BBQ

  • 1 lb thinly sliced roast beef or smoked ham 
  • 1 c Bold & Sassy Italian
  • 1 sweet onion, chopped

Place all ingredients into a slow cooker and heat on low. Eat on rolls for sandwiches or serve with a hearty side, like baked potatoes.

 

Italian Caesar Dressing

  • 4 anchovies
  • 24 cloves of garlic 
  • 3 c Bright & Tangy Italian 
  • 2 c mayonnaise 
  • 1 c lemon juice 
  • 2 T Worcestershire sauce 
  • Salt & Pepper to taste

Puree anchovies and garlic into a paste. In a separate bowl, combine rest of ingredients. Add the puree and enjoy on fresh Romaine with Parmesan Cheese or use to marinade shrimp or steak.

 

Grilled Salmon Salad

  • 4 - 4 oz fresh salmon fillets 
  • Fresh salad greens 
  • 1⁄2 c diced red onion 
  • 10 cherry tomatoes 
  • 3 t chopped fresh dill 
  • 1⁄2 c Marvelous Poppy Seed

Drizzle salmon with Marvelous Poppy Seed and grill. Add to salad greens and other ingredients. Add more Marvelous Poppy Seed Dressing as desired and enjoy. Substitute salmon with shrimp or scallops.

 

Spinach Salad

  • Fresh Spinach Leaves OR Romaine 
  • Cooked bacon pieces 
  • Sliced mushrooms 
  • Diced tomatoes 
  • Hard boiled eggs
  • Marvelous Poppy Seed

Assemble salad greens and other fresh ingredients as you like. Slightly warm Marvelous Poppy Seed and drizzle onto salad.

 

Awesome Pan-Seared or Grilled Chicken or Steak Salad

Marinate chicken breast or steak in Sweet & Sour Italian for at least one hour or overnight. Meats are tenderized and ready to be placed in a heated pan or onto a prepped grill. (Throw remaining marinade away.) Assemble your favorite greens for salad. Cut cooked chicken or steak into slices and place atop your salad. Enjoy!

 

Cherry Salmon Salad

  • 4 -4 oz salmon fillets 
  • Fresh salad greens
  • 1 c red onion 
  • 20 cherry tomatoes 
  • 1 T fresh chopped dill 
  • 1⁄4 c Tart Cherry Poppy Seed

Grill salmon steak until flaky. Lightly glaze with Tart Cherry Poppy Seed. Pull apart and place atop salad greens and garnishes. Top with fresh dill and remaining dressing. Try with shrimp or scallops, too!

 

Italian Veggie Pasta Salad

  • Tri color rotini pasta
  • Your favorite frozen veggie mix
  • Village Eatinghouse Sultry & Smoky Italian

Cook the tri color rotini pasta until done. Thaw your favorite frozen veggie mix and combine in a large mixing bowl. Pour our Sultry & Smoky Italian over it and mix.

Try this with any of our Italian flavors.

 

Shredded Chicken for Sandwiches or Enchiladas

  • 6 Boneless, Skinless Chicken Breasts- use thighs if you prefer.
  • 1 small red onion - quartered 
  • 4 - 6 oz Sultry & Smoky Italian

In a Crock-Pot - Place chicken breasts and pour our Sultry & Smoky Italian on them. Cook for 6 hours on high for about 6 hours - until you can use 2 forks to pull the meat apart.