*Razzle Dazzle Chicken Salad*                    
Serves: 8                                                                                                                                                                                      
INGREDIENTS
1 pkg. (16 oz.) mixed salad greens 
2 cups sliced grilled chicken 
1/2 cup  Walnut Pieces 
3/4 cup Razzle Dazzle Raspberry

PLACE greens on large platter or in large bowl. Top with chicken and walnuts. 
ADD dressing; toss lightly.

*Grilled Fig Salad with Fig & Port Vinaigrette*
Serves 6

INGREDIENTS
1/2 cup pancetta, diced
12 fresh figs, halved
6 bunches baby arugula
1 cup pecans, toasted
1 cup Laura Chenel goat cheese, crumbled
1 cups Fig & Port Vinaigrette
Freshly ground pepper
 
In a small sauté pan, sauté diced pancetta over medium heat. Cook until crisp. Reserve pancetta oil, set aside. Brush figs with reserved pancetta oil. Grill figs for 45 seconds on each side. In a stainless steel bowl toss together arugula, pecans, pancetta & crumbled goat cheese with fig & port vinaigrette. Place salad mixture on chilled plates and surround with grilled figs. Use peppermill to grind pepper over salad. (If fresh figs are not available, substitute 1cup of diced dried figs - do not grill these)

*Pomegranate, Beet, and Blood Orange Salad*
Serves: 4
INGREDIENTS:
2 15 oz cans cubed beets
4 tbls O Clementine Olive Oil
2 tbls O Pomegranate Champagne Vinegar
Kosher salt and freshly ground pepper to taste
1 medium red onion thinly sliced
3 blood oranges, peeled, cut into segments, with white pith removed
1cup pomegranate seeds
(If Clementines oranges are not available; simply use the sweetest oranges you can find.)
Instructions:
Drain the cubed beets and place in large bowl.
Whisk O Clementine Olive Oil, O Pomegranate Champagne Vinegar and salt and pepper to taste.
Add onions, orange slices, and pomegranate seeds to beets. Drizzle the vinaigrette and toss. Season as needed with salt and pepper.

*Roasted Rosemary Leeks & Potatoes*
Serves: 2 as a side dish

INGREDIENTS
4 thin leeks
2 medium potatoes
3 Tbls. Salute Santé! Rosemary Grapeseed Oil
Salt & pepper to taste

Cut potatoes into quarters. Slice them into thin slices. Slice leeks into 1/4-inch round pieces. Heat 3 Tbls. of Salute Santé! Rosemary Grapeseed Oil. First, sauté potato slices for 7 minutes. Add leeks. Sauté all for 10 minutes or until potatoes have a nice golden color. Sprinkle with salt and pepper to taste.

*Pear-Stuffed Acorn Squash*
Ingredients:
2 Cups Chopped Pear
½ Cup A Perfect Pear Cinnamon Pear Jelly
½ Cup Brown Sugar
2 Medium Acorn Squash
2 Ginger Snaps, Crushed
Directions:
Preheat oven to 350 degrees.  In a medium bowl, stir pears, brown sugar, butter and A Perfect Pear Cinnamon Pear Jelly to coat.  Place squash cut-side up on a cookie sheet.  Fill squash cavity with the mixture.  Cover with foil and bake for thirty minutes or until tender.  Remove foil and sprinkle tops with ginger snap crumbs.  Bake an additional 10 minutes.