Feed the family a hearty Mexican meal with our Carnitas Tamale Bake from Ukrop's Kitchen. Tender shredded pork, nutrient-packed black beans and filling corn are topped with a golden cornmeal crust. All you need to finish this dish is a side salad. Try a Carnitas Tamale Bake this week with the coupon on our Facebook page. Then, shake up your simple side salad and try our Simple Mexican Salad with Spicy Chipotle-Ranch Vinaigrette.

Southwestern Salad with Spicy Chipotle-Ranch Vinaigrette
Salad

Ingredients;
1 package pre-washed mixed baby greens
1 cucumber, sliced
Multi-colored bell peppers (make it easier by picking up the pre-washed and cut peppers in our produce department)
Broccoli, rinsed and chopped
Cauliflower, rinsed and chopped
Pico de Gallo
Reduced Fat Mexican Blend Shredded Cheddar Cheese
Tortilla Strips (found in the produce section with other salad toppers)

Spicy Chipotle-Ranch Vinaigrette:
1 cup Litehouse Jalapeno Ranch Dressing
¼ tsp. chili powder
½ tsp. cumin
2 chipotle chilis in adobo, seeds removed and finely chopped (find this in a small can in the Mexican food section)
1 tsp. adobo paste from can of chipotle chiles

In a small bowl, whisk all salad dressing ingredients together. Store in the fridge while you make salad. In a large bowl, combine lettuce and all other vegetables. Top with pico de gallo, cheese and tortilla strips. Serve with dressing on side.

About Chipotle Chiles in Adobo:

If you haven’t tried these delicious canned peppers yet, it’s high time you do. Made from dried, smoked Jalapenos, these special peppers have a smoky, sweet flavor with hints of chocolate. You can add them to almost any dish to for an extra layer of smoky flavor. Try stirring them in to roasted, pureed sweet potatoes for a simple, flavor-filled side dish.

This delicious salad is packed with fresh flavor. Try making it for a light lunch, or serve it as a first course at your next dinner party.

Spicy Arugula Salad with Manchego and Pears
Serves: 8 | Prep Time: 15 minutes | Cook Time: 5 minutes

1/3 cup pepitas (untoasted pumpkin seeds)
1/3 cup plus 1 Tbsp. Joe’s Market Extra Virgin Olive Oil
3 Tbsps. white wine vinegar
1 tsp. honey
1 tsp. grainy mustard
¼ tsp. salt, plus additional for sprinkling on pepitas
1/8 tsp. pepper, plus additional for sprinkling on pepitas.
4 cups packed arugula
4 cups Belgian endive
1 half-pound piece Manchego, sliced thin
2 ripe red pears, cored and sliced thin

Over medium-low heat, cook pumpkin seeds in 1 Tbsp. oil stirring constantly, until puffed and beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels and sprinkle lightly with salt and pepper. Reserve oil.

Whisk together vinegar, honey, mustard, salt and pepper. Add remaining olive oil and reserved oil from skillet in a slow stream, whisking until blended.

Divide Belgian endive between plates, fanning to create a semi-circle. Arrange arugula, pear slices and cheese on top. Drizzle with dressing. Sprinkle with pumpkin seeds.

This simple recipe is perfect for serving as a side dish at home or toting to a tailgate or dinner party. The flavors are sophisticated enough to serve to foodies, yet simple enough to serve alongside burgers or grilled chicken.

Sweet and Tangy Apple-Broccoli Slaw
Prep Time: 10 minutes
Serves: 4-6

Ingredients:
1 bag broccoli slaw mix
½ cup chopped walnuts, toasted
1/3 cup Craisins
1 tart apple, chopped
½ cup crumbled blue cheese
½ cup raspberry vinaigrette

Stir together first five ingredients until well blended. Drizzle dressing over top and stir again. Refrigerate until ready to serve. Stir again prior to serving. Can be made several hours ahead.

Shrimp, Pesto & Pasta Primavera Salad is an easy dish for any occasion.

In search of a quick, easy dish to tote to the annual Labor Day picnic? Look no farther. This dish is both packed with flavor and utterly easy to prepare (it only calls for 5 ingredients including a garnish, in fact!). This weekend is the perfect time to try it because our Pasta Primavera Bake, the key ingredient, is 20 percent off through Saturday!


Shrimp, Pesto & Pasta Primavera Salad
Serves: 6 as an entree | Prep Time: 5 minutes | Chill: Overnight

1 Ukrop’s Pasta Primavera Bake
1 5-oz tub reduced-fat feta cheese
Approx. .6 pounds Ukrop's All-Natural Pre-Cooked Shrimp (optional)
3 Tbsps. pesto (we love the refrigerated Cibo Naturals brand, but any prepared pesto will do)
Fresh basil, sliced thin, for garnish (optional)

Pour Pasta Primavera into a large bowl. Stir in feta cheese and shrimp, reserving 2 Tbsps. feta. Pour pesto over top and stir to combine. Cover and chill overnight to allow flavors to combine. Before serving, sprinkle with remaining feta and sliced basil.