1 container of Mixed Baby Greens

1/4 cup of Bette’s Gourmet Sweet Tarragon Dressing

1/4 Red Onion, thinly sliced

9 Cherry Tomatoes, sliced in half

1/2 cup of Mandarin Oranges

 3 Tablespoons of Dried Cranberries

Blend Bette’s Dressing with the mixed greens first, then add other toppings on top, mix and enjoy!

4 6-8 oz. Salmon Filets
1/2 cup of Bette’s Gourmet Sweet Tarragon Dressing

Place salmon in a 9×13″ casserole dish.
Cover salmon with Bette’s dressing.
Cover dish and refrigerate to marinate no longer than 30 minutes to 1 hour, turning halfway through.
Pan fry in a non-stick pan for 3-4 minutes on each side or grill for 3-4 minutes on each side.

1 large package of 26/30-sized Shrimp
1/4 cup of Bette’s Gourmet Sweet Tarragon Dressing

Place 8 shrimp on a skewer.
Place 4 skewers in a 9×13″ casserole dish then cover skewers with Bette’s dressing.
Cover dish and refrigerate no longer than 30 minutes to 1 hour, turning halfway through.
Grill for 2-3 minutes on each side.

Choice of Meat, cut into 1-1/2″ cubes – Beef, Chicken or Lamb

Choice of Veggies, cut into 1″ cubes – Green/Red/Yellow/Orange Peppers,
     Zucchini/Yellow Squash, Onions, Mushrooms
1/2 cup of Bette’s Gourmet Sweet Tarragon Dressing

Alternate meat and veggies as you pierce with skewer.
Place skewers in a dish large enough to hold 4 skewers.
Cover meat and veggies with Bette’s dressing.
Cover and refrigerate for 1 hour.
Grill and enjoy!

1/2 bag of washed Spinach leaves
1/4 cup of Bette’s Gourmet Sweet Tarragon Dressing
1/4 cup of Dried Cranberries
1/4 Red Onion, very thinly sliced
3 Mushrooms, thinly sliced

Toss the spinach with the Bette’s dressing in a large bowl.
Top the spinach with dried cranberries, onions and mushrooms.