ZESTY SUMMER SEED SALAD

ZESTY SUMMER SEED SALAD

Serves 8.

Joan Cannon of Hugo won first place for this recipe in the Lindsay Olive Lovers Salad Challenge. Suggestion: Add dressing gradually.

• 16 oz. orzo pasta

• 3 oz. jar sliced ripe olives, drained

• 1 (5.75-oz.) jar pimento-stuffed Spanish manzanilla olives, drained, sliced

• 1 (6-oz.) jar Greek kalamata pitted olives, drained, sliced

• 1 large orange bell pepper, seeded, diced

• 1 large yellow bell pepper, seeded, diced

• 1 (8-oz.) jar mild banana peppers, diced

• 1 pint grape tomatoes, halved

• 1 large purple onion, diced

• 1 (16-oz.) bottle Italian dressing

• 1 (6-oz.) container shredded Parmesan cheese

Directions

Cook orzo according to package directions. Drain, rinse and set aside.

In large bowl, mix olives, peppers, tomatoes and onion. Add pasta.

Mix in Italian dressing and Parmesan cheese. Refrigerate 4 hours before serving.

CHERRY ALMOND ENERGY BARS

Makes 24 bars.

Danielle Gordanier of St. Paul won first place for this recipe in the Make It With Malt-O-Meal contest. She notes that, when wrapped in foil, these can be saved for your next nature hike or trail run. Can be frozen for up to a month.

• 1 c. chopped dates

• 2/3 c. honey

• 3/4 c. brown sugar

• 1 c. chunky almond butter

• 1/4 c. orange juice

• 1 c. dried cherries

• 1/2 c. golden raisins

• 1 c. mixed fruit bits

• 1/2 c. pepitas (green pumpkin seeds)

• 1 tsp. cinnamon

• 7 c. Malt-O-Meal Honey & Oat Blenders with Almonds

• 1/4 c. ground flaxseed

Directions

Combine dates, honey, brown sugar, almond butter and orange juice. Add cherries, raisins, dried fruit bits, pepitas and cinnamon. Stir to combine. Fold in cereal.

Press into a lightly oiled 9- by 13-inch pan. Sprinkle with flaxseed. Cut into squares.

CHAMPION CHICKEN SALAD

Serves 4.

Note: Maureen Mullaley of Lake Elmo won first place for this recipe in the Hidden Valley Ranch Fresh Taste for the Family contest.

• 2 chicken breasts, cooked and shredded

• 1 c. mayonnaise

• 1/4 c. butter, melted and cooled

• 1/8 c. minced parsley

• 2 tbsp. chives, chopped

• 5 green onions, sliced

• 1 package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

• 1 c. grapes

• 1/4 c. slivered almonds

Directions

Poach chicken breasts, cool and shred.

Mix mayonnaise, melted butter, parsley, chives, onions and ranch seasoning mix.

Toast almonds in oven until light brown.

Mix chicken, grapes and almonds with dressing. Serve on leaf lettuce.