1/2 cup parmesan cheese

1 medium head iceberg lettuce

1 medium head romaine lettuce

1 thinly sliced medium red onion

1 cup of halved artichoke hearts

1/2 cup halved grape tomatoes

1 (2.25 oz) can sliced black olives

1 (4oz) jar pimentos

1 1/2 cups of Hendrickson’s Classic Italian Dressing

Combine half of a cup of parmesan cheese, one medium head of iceberg lettuce, one medium head of romaine lettuce, one thinly sliced medium red onion, one cup of halved artichoke hearts, half a cup of halved grape tomatoes, one (2.25 oz) can of sliced black olives and one (4oz) jar of pimentos in a large salad bowl.

Add one and a half cups of Hendrickson’s Classic Italian Dressing to bowl.

Lightly toss and serve.

1 lb bow-tie pasta al dente

1 lb diced ham

8 oz frozen peas

1/2 cup shredded parmesan cheese

1 small chopped onion

1/3 cup mayonnaise

1/4 tsp salt

1/4 tsp paprika

1/3 cup Hendrickson’s Classic Italian Dressing

Cook one pound of bow-tie pasta al dente, cool with cold water, and drain.

Add one pound of diced ham, eight ounces of frozen peas, half a cup of shredded parmesan cheese, and one small chopped onion to the pasta and mix well.

In a small sauce bowl, combine a third of a cup of mayonnaise, a fourth of a teaspoon of salt, a fourth of a teaspoon of paprika, and a third of a cup of Hendrickson’s Classic Italian Dressing and mix well.

Add dressing to pasta mixture.

Refrigerate for at least one hour before serving.

4 portobello mushroom caps

1 tbsp Hendrickson’s Classic Italian Dressing

2 slices bacon

2 oz shredded provel or provolone cheese

1/2 tsp minced garlic

4 halved cherry tomatoes

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Rinse four portobello mushroom caps and allow to dry.

Pour one tablespoon of Hendrickson’s Classic Italian Dressing into each portabella mushroom cap.

In a microwave-safe dish, cook two slices of bacon in the microwave at half power until crisp. Cook ninety seconds at a time being careful not to burn the bacon. Crumble when bacon is fully cooked.

Stuff each mushroom cap with two ounces of shredded provel or provolone cheese, and half a teaspoon of minced garlic.

Place four halved cherry tomatoes on top of the cheese on each mushroom cap.

Place the mushroom caps on a baking sheet.

Bake until mushrooms are tender and the filling is golden brown. (About 8-10 Minutes)

Garnish with crumbled bacon and serve.

3 strips bacon

1 lb boneless, skinless chicken breast

2 tbsp Worcestershire

1/2 small red onion

1 sliced red bell pepper

2 cups water

2 chicken-flavored bouillon cubes

8 oz bow-tie or seashell pasta

4 oz cream cheese

1/4 cup Hendrickson’s Classic Italian Dressing

1/4 cup shredded Italian cheese

Cut chicken into bite-sized pieces.

1 (14 oz) can diced tomatoes

1 chopped garlic clove

5 oz fresh chopped spinach

Chopped green onions

Crumbled bacon bits

In a large skillet, cook three strips of bacon, once cooked, set aside.

Remove bacon from the skillet and cook one pound of boneless, skinless chicken breast and two tablespoons of Worcestershire sauce in the bacon drippings.

Once cooked, remove chicken from the skillet and set aside.

Saute half of a small red onion, and one sliced red bell pepper, in the skillet, once cooked, set aside.

In the same skillet, add two cups of water, two chicken-flavored bouillon cubes, eight ounces of bow-tie or seashell pasta and cook until al dente.

While pasta is cooking, make the sauce.

In a microwave-safe dish, heat four ounces of cream cheese in the microwave until melted.

Add a fourth of a cup of Hendrickson’s Classic Italian Dressing to cream cheese.

Heat the cream cheese in the bowl again for thirty seconds and mix in a fourth of a cup of shredded Italian cheese blend until smooth.

Cut chicken into bite-sized pieces.

When pasta is completely cooked, add sauce, vegetables, cut-up chicken, one (14 oz) can of diced tomatoes, and one chopped clove of garlic.

Cook until heated all the way through.

Add five ounces of fresh chopped spinach and cook for another two minutes.

Garnish with fresh chopped green onions and crumbled bacon bits and serve.

1 lb boneless sirloin steak

1 red onion

1 green pepper

1 red pepper

Hendrickson’s Classic Italian Dressing

Cube one pound of boneless sirloin steak, one red onion, one green pepper, and one red pepper.

In a resealable bag, marinate steak cubes in Hendrickson’s Classic Italian Dressing (add enough dressing to completely cover each cube).

Marinate steak for at least two hours.

Alternate steak cubes, green peppers, red peppers, red onions, and cherry tomatoes on each skewer.

Place skewers on grill.

Brush Hendrickson’s Classic Italian Dressing on skewers while grilling.

Grill skewers until meat is cooked to your liking.

1 lb boneless skinless chicken breast

2 medium sweet white onions

1 green pepper

1 yellow pepper

1 red pepper

1 (8 oz) pack of fresh mushrooms

1 zucchini

Hendrickson’s Classic Italian Dressing

Cube one pound of boneless skinless chicken breast, two medium sweet white onions, one green pepper, one yellow pepper, and one red pepper.

Slice one 8oz pack of fresh mushrooms and one zucchini.

In a resealable bag, marinate chicken cubes in Hendrickson’s Classic Italian Dressing (add enough dressing to completely cover each cube).

Marinate chicken for at least two hours.

Alternate chicken cubes, green peppers, yellow peppers, red peppers, onions, mushrooms, and zucchini on each skewer.

Place skewers on grill.

Brush Hendrickson’s Classic Italian Dressing to skewers while grilling.

Grill chicken skewers as normal to an internal temperature of 165 degrees.