3-4 deveined shrimp, tail off & chopped -or- 1 Cutlet of Chicken
2-3 Cups Iceberg romaine mix
½ Cup Mushrooms
¼ Cup Black olives
¼ Cup Diced tomatoes
¾ Cup Shredded Mozzarella
½ tsp olive oil
4-6 tbsp of Moni’s House, Light or Country Balsamic
Place shrimp or chicken into a pan with olive oil and sauté on medium-high heat until shrimp is opaque or chicken is cooked through. (2-3 minutes) Set aside and allow the shrimp to cool down.
Add your olives, mushrooms and tomatoes and lettuce mix into a bowl. Poor 4 tbsp of your preferred Moni’s Dressing and toss in bowl until thoroughly mixed. Place on serving plate and top with mozzarella. Put the shrimp on your amazing creation and drizzle any remaining delicious Moni’s on top.
5 large Yukon Gold potatoes
1 large cucumber, chopped
5 stalks celery, chopped
1 large red onion, chopped
3/4 cup green olives with pimento, chopped
1 cup Moni’s Italian Salad Dressing
Salt and ground black pepper to taste
Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes. Combine the potatoes, cucumber, celery, onion, and olives in a large bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
Recipe Provided By: Alyssa Grimes
Prep Time: 10 Minutes
8 cups Italian croutons
8 cups torn romaine lettuce
1 cup fresh mushrooms (baby bellas), sliced
1 jar (7 oz) sweet fire roasted red peppers
8 oz diced black forest ham
½ cup pitted ripe black olives, chopped
½ cup red onion, sliced
1 medium zucchini, sliced (about 1 cup)
1 cup Moni’s Country Italian Vinaigrette
¼ cup grated fresh parmesan cheese
In a large bowl, combine lettuce, mushrooms, peppers, ham, olives, onion, zucchini and croutons. Pour dressing over salad and toss. Top with cheese.
Prep Time: 15 Minutes
Cook Time: 1 Hour of Refrigeration
2 tbsp sesame seeds
1 tbsp poppy seeds
1 cup of Moni’s Italian Country Vinaigrette
1 tbsp minced onion10 oz fresh spinach – rinsed, dried and torn into bite-sized pieces
1 qt strawberries – cleaned, hulled and sliced
1/4 cup blanched and slivered almonds
In a medium bowl, whisk together the sesame seeds, poppy seeds, dressing and onion. Cover and chill for one hour.
In a large bowl, combine spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.
Prep Time: 15 Minutes
Cook Time: Fresh
2 large hothouse tomatoes, chopped
1 pkg (8 oz) Fresh Mozzarella, chopped
1/2 cup fresh basil, sliced
1/2 cup Moni’s Country Italian Dressing
Mix all ingredients together in a bowl and enjoy!
Slice the your Fresh Mozzarella ball and tomato into four. Stack a slice of tomato and a piece of mozzarella on top of each other. Compete all four pieces and top it with a whole basil stem. Drizzle Moni’s Country Balsamic Italian Dressing
Prep Time: 10 Minutes
Cook Time: 20 Minutes
1 lb. bay scallops
2 Tablespoons olive or canola oil
3 Cloves garlic – minced
½ Shallot – minced
¼ lb. pancetta, chopped fine
1 package cherub tomatoes, quartered
1 package butter lettuce, torn
2 sprigs marjoram, minced
1 small lemon, juiced
8oz Moni’s Italian Country Dressing
For the salad, combine tomatoes, lettuce, herbs, lemon juice and Moni’s Italian Dressing. Mix well and refrigerate.
In saute pan, add oil over medium heat. Add pancetta and cook until slightly crispy, then add garlic and shallots. Cook about 1 minute. Add scallops and continue cooking until scallops are opaque and cooked through, 5-10 minutes.
Serve scallops with salad.
Prep Time: 30 Minutes
Cook Time: 10 Minutes
12 ounce package of vegetables
16 oz jar of pepperoncinis – chopped
6.5 oz jars of sun dried tomatoes – drain oil
13 oz of marinated artichoke hearts – cut into quarters
16 oz of monterrey jack cheese
1 cup of Moni’s Italian Country Dressing
1 rotisserie chicken – cut into small bite size pieces (salt and pepper to taste)
Cook pasta according to package directions. After cooking, rinse in cool water and drain
Remove meat from the rotisserie chicken. Let cool and then cut into small bite size pieces.
Cut pepperoncinis in half; take out seeds and chop.
Put cooked pasta in a large bowl; add all of the above ingredients and gently toss. Serve cold.