PIZZA SALAD

This salad is a snap to toss together and tastes like you spent hours in the kitchen.

Dressing:

1 cup store bought spaghetti sauce

½ cup salad oil

¼ cup white vinegar

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon garlic powder

1 teaspoon crushed dried oregano

1/8 teaspoon black pepper

Salad:

3 to 4 cups mixed salad greens (iceberg, romaine, bib, leaf etc.)

1 cup canned salmon, drained

1 cup shredded Haolam Mozzarella cheese

1 cup shredded Haolam Pizza or Cheddar cheese

1 medium tomato, chopped

½ cup pitted ripe olives, halved

1 tablespoon snipped chives

Dressing: Combine all the dressing ingredients together in a screw-top jar. Shake well to combine and chill until ready to serve salad.

In a large salad bowl combine the lettuce, salmon, mozzarella and cheddar cheese and mix well. Shake the chilled dressing before you are ready to use it. Pour ½ of the dressing over the salad. Toss to coat and then serve remaining dressing with the salad.

*Serves 6.

SMOKED GREEK SALAD

A wonderful new take on a classic salad. The smoky flavored Haolam Smoked Cheese brings out the full flavor of the herbs, spices and olives.

2 Haolam Baby Smoked Cheese cut into 1 inch cubes

8 large tomatoes, peeled and cut into wedges

1 green bell pepper, thinly sliced and cut into pieces

1 red or yellow bell pepper, thinly sliced and cut into pieces

1 red onion, sliced into rings

1 ½ cucumbers, seeded and sliced

½ cup fresh basil, chopped or 2 tablespoons dried

¼ cup fresh parsley, chopped or 1 tablespoon dried

1 tablespoon fresh oregano, chopped or 1 teaspoon dried

½ cup sun-dried tomatoes, diced

1 ½ cups black olives

¼ cup apple cider vinegar

1 tablespoon sugar

¾ cup oil

1 tablespoon sugar

Salt and pepper to taste

In a large bowl combine the cubed Haolam smoked cheese, tomatoes, bell peppers, onion and cucumber. Toss to combine. Sprinkle the basil, parsley, oregano, sun dried tomatoes and olives over the vegetables and mix. In a small bowl add the vinegar, oil and sugar. Mix the vinaigrette over the salad, season lightly with salt and pepper and toss the salad until all the ingredients are coated. Cover and refrigerate for an hour to let the flavors combine.

*Serves 6-8