Stock Recipes

Caprese Salad

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
•  Fresh Basil Leaves
•  Olive Oil, For Drizzling
•  Kosher Salt And Freshly Ground Black Pepper

Sweet and Sour Red Cabbage

• One 2-pound red cabbage
• 1/4 cup (1/2 stick) butter
• 6 Tbsp sugar
• 2/3 cup balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Chicken and Avocado Salad with Lime and Cilantro

• 2 cups cooked chicken, shredded into large pieces
• 2 medium avocados, diced
• 1 T + 1 T fresh squeezed lime juice
• salt, to taste (I didn't use too much salt because you can always add more at the table.)
• 1/4 cup thinly sliced green onion
• 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
• 2 T mayo or light mayo

Mexican Shrimp Cobb Salad 

•     16 oz cooked large shrimp, peeled
•     chipotle chili powder to taste
•     1 tbsp lime juice
•     salt to taste

•     6 cups romaine lettuce, shredded
•     15 oz black beans, rinsed and drained
•     1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
•     2 tbsp red onion, divided
•     2 tbsp cilantro, chopped
•     juice of 1/2 lime
•     1 seedless cucumber, diced
•     2 cups diced tomatoes
•     1 ripe hass avocado, diced
•     1 cup reduced fat Sargento Mexican Blend shredded cheese