Type what you have

Ingredients

• ✓ spring mix
• artichoke heart
• garlic
• olive oil
• sandwich roll
• roasted red pepper
• arugula
• hard salami
• provolone cheese
• pepperoncini pepper
• black olive
• red onion

Instructions

1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Ingredients

• ✓ spring mix
• baby red beet
• baby gold beet
• fennel bulb
• mandarin orange
• mint
• shallot vinaigrette
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
3. 3 Cool slightly; remove skin from beets and cut into wedges.
4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
6. 6 Sprinkle cheese over salad.

By Dole

Ingredients

• ✓ spring mix
• olive oil
• lemon juice
• red wine vinegar
• salt
• black pepper
• watermelon
• goat cheese
• hazelnut

Instructions

1. 1 Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
2. 2 In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
3. 3 Top with goat cheese and hazelnuts to serve.

By Saputo