Avocado Salad
Serves 4
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Ingredients
  1. 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing
  2. 2-3 medium avocados
  3. 4-6 thin slices purple onion
  4. 4 grape tomatoes- halved
  5. 2 tbsp. feta cheese
  6. 1 tsp. coarse ground black pepper
Instructions
  1. Peel and slice avocados.
  2. Top with purple onion, tomatoes, coarse ground pepper, and feta cheese.
  3. Toss with 2 tbsp. Leo’s Lemon Caper Vinaigrette salad dressing—add more dressing if necessary.
Leo's Originals https://www.leosoriginals.com/

Italian chopped Salad
Serves 6
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Ingredients
  1. 1/4 cup Leo’s Italian dressing
  2. 6 cups chopped romaine lettuce
  3. 1 15.5 ounce can of garbanzo beans (drained)
  4. 1 sliced red bell pepper
  5. 1 cup thinly sliced red onion
  6. 2 ounces thinly sliced Italian Genoa salami
  7. 1/4 cup sliced pitted Kalamata olives
Instructions
  1. Combine lettuce, garbanzo beans, bell pepper, red onion, Genoa salami, sliced olives in to salad bowl.
  2. Top with Leo’s Italian and toss to coat.
Leo's Originals https://www.leosoriginals.com/

Leo's Red Roasted Potatoes
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Ingredients
  1. 1/2 cup Leo’s Italian dressing
  2. 4 medium red potatoes
  3. 1/4 cup grated parmesan romano cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray non-stick coating on 9 x 13 baking sheet.
  3. Slice potatoes 1/4 inch thick (do not peel).
  4. Place in one layer on baking sheet.
  5. Brush each slice with Leo’s Italian.
  6. Sprinkle with grated parmesan romano cheese.
  7. Place in oven and bake for 20-30 minutes until brown on edges.
  8. Remove from oven and brush each baked potato slice with Leo’s Italian.
Notes
  1. LOW CALORIE OPTION use Leo’s Italian Fat Free
Leo's Originals https://www.leosoriginals.com/

Leo's Sicilian Tuna Salad
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Ingredients
  1. 1/2 cup Leo’s Italian dressing
  2. 2 cans low sodium tuna in water- drained
  3. 1/2 cup halved grape tomatoes
  4. 1/2 cup chopped artichoke hearts
  5. 1/4 cup chopped celery
  6. 2 tbs. whole capers
  7. 2 tbs. diced greek olives
  8. 2 tbs. diced green olives
  9. 1 tbs. thinly sliced purple onion
  10. 2 tsps. course black pepper
Instructions
  1. Combine all ingredients in medium size bowl and toss.
Notes
  1. This recipe is also delicious with Leo’s Lemon Caper Vinaigrette.
Leo's Originals https://www.leosoriginals.com/

Orzo Salad
Serves 4
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Ingredients
  1. 4 tbsp. Leo’s Balsamic Vinaigrette salad dressing
  2. 2 cups orzo-uncooked
  3. ¼ cup red bell pepper- diced
  4. ¼ cup green bell pepper- diced
  5. 3 tbsp. feta cheese
  6. 2 tbsp. capers
  7. 2 tbsp. diced purple onion
  8. 2 tbsp. sliced Greek olives
  9. 1 tsp. coarse ground black pepper
Instructions
  1. Cook orzo according to directions on package.
  2. After draining, marinate orzo pasta in 2 tbsp. salad dressing.
  3. Add red and green bell pepper, feta cheese, capers, purple onion, green olives, and ground black pepper and toss.
  4. Drizzle with remaining 2 tbsp. Leo’s Balsamic Vinaigrette salad dressing.
Notes
  1. This recipe can also be made with Leo’s Italian or Leo’s Lemon Caper Vinaigrette salad dressings.
Leo's Originals https://www.leosoriginals.com/

Portobella Mushroom Burger
Serves 2
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Ingredients
  1. 1/4 cup Leo’s Italian or Leo’s Balsamic Vinaigrette dressing
  2. 2 Portobella mushroom caps, stems removed
  3. Texjoy Steak seasoning
  4. 2 slices provolone cheese
  5. 2 whole wheat buns
Optional ingredients
  1. Sliced tomato
  2. Fresh green spinach
  3. Sliced grilled onions
  4. Sliced avocado
  5. Mayonnaise
  6. Dijon Mustard
Instructions
  1. In a large shallow dish, marinate each portobello mushroom cap with 2 tablespoons Leo’s Italian or Leo’s Balsamic vinaigrette dressing. Also, lightly season each mushroom cap with Texjoy Steak seasoning. Turn a few times allowing each side to coat. Let marinate for 30 minutes to 1 hour.
  2. In oven-safe saute pan add 1 tsp olive oil and turn on med-high heat.
  3. Place caps in saute pan, gill side up and sear for 3 minutes and then flip and sear for 3 more minutes. Flip again and add 1 slice of provolone cheese to each mushroom. Place in oven at 350 degrees F for 20 minutes.
  4. Serve on warm whole wheat bun and add all desired fixings.
Leo's Originals https://www.leosoriginals.com/