Victoria Salad Recipes

They're colorful, easy to prepare, and the options are practically endless. It's no wonder that salads have become such a popular dish.

Salads used to be thought of as simple and uninteresting. Today's salads have become much more exciting. No longer are they being served just before dinner, now they have become a wonderful side or main dish, too.

Turn any bag of ordinary ready-packed salad greens into a fantastic salad with your choice of VICTORIA marinated or pickled products.

Chicken and Feta Salad
Serves 4 to 6
10 minutes preparation time

Ingredients:
12 oz. VICTORIA Marinated Artichoke Hearts
4 oz. VICTORIA Marinated Mushrooms
2/3 cup VICTORIA Sun-Dried Tomatoes
1 red onion, cut into rings
1/4 cup basil Leaves, slivered
1 barbecued chicken
5 oz. arugula leaves, trimmed
6 oz. feta cheese, cubed

Directions: Place marinated artichokes with oil in a bowl and add mushrooms, tomatoes, onions and basil. Remove skin and bones from chicken and cut into bite-sized pieces. Add to salad and toss well. Season to taste. Arrange arugula leaves on a serving plate and top with the salad. Sprinkle crumbled feta cheese on top and serve with crusty bread.

Herbed Lamb Salad
Serves 6
5 minutes preparation time
20 minutes cooking time

Ingredients:
4 tablespoons VICTORIA Extra Virgin Olive Oil
3 eight ounce lamb tenderloins
1/2 small head red cabbage, shredded
1 tablespoon caraway seeds
1 tablespoon chopped fresh rosemary
2 tablespoons VICTORIA pignoli nuts
1/2 cup VICTORIA Aged Balsamic Vinegar

Directions: Preheat the oven to 350º F. Heat 2 tbsp. of olive oil in a skillet. Add the lamb and cook over high heat for two minutes on each side. Place the lamb on a wire rack in a roasting pan and bake for 5 to 7 minutes. Remove from the oven and rest for 10 minutes. Place shredded cabbage in a salad bowl, pour on balsamic vinegar and remaining olive oil and mix together well. Add the caraway seeds and rosemary and toss. Cut the lamb into 1/2 inch slices and arrange over the cabbage. Sprinkle with pignoli nuts and serve immediately.

Greek Village Salad
Serves 6
15 minutes preparation time

Ingredients:
6 tomatoes, cut into wedges
1 red onion, cut into thin rings
2 short thin cucumbers, sliced
1 cup VICTORIA Calamata olives
7 oz feta cheese
1/4 cup cup VICTORIA extra virgin olive oil
Salt and Pepper VICTORIA oregano, to sprinkle

Directions: Place the tomatoes, onion, cucumbers and olives in a large bowl and mix together. Season with salt and pepper. Break the feta up into large pieces with your fingers and scatter over the top of the salad. Drizzle with the olive oil and sprinkle with oregano.