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16 servings, 2 Tbsp. each
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Toss 2 cups hot cooked pasta with 1 lb. cooked cleaned shrimp, 1 to 2 cups cooked fresh vegetables and 1/2 cup Lemon-Dill Vinaigrette. Refrigerate 3 hours. Garnish with lemon wedges and additional fresh dill before serving. Or to use as a marinade, pour 1/4 cup Lemon-Dill Vinaigrette over 1 lb. boneless skinless chicken breasts or cleaned shrimp. Refrigerate 1 to 2 hours to marinate. Remove chicken or shrimp from marinade, then grill chicken or meat until done. Place shrimp or thinly sliced chicken on bed of torn salad greens. Drizzle with additional Lemon-Dill Vinaigrette. Sprinkle with croutons.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.