Lindsay Olive Lovers Salad Challenge Debuts at DuPage County Fair!

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First Place - Bob Heipp
Artichoke Olive and Tomato Salad

5 Marinated Artichoke Hearts – quartered
20 Lindsay Greek Kalamata Olives – halved
4 Lindsay Punchy Garlic Olives – halved
6 Lindsay Peppy Pimento Olives – halved
½ Fire Roasted Bell Pepper – diced
½ pint Grape Tomatoes
½ Lg Shallot – minced
2 oz crumbled Feta Cheese
Garlic Infused Olive Oil

Mix together all ingredients except Feta Cheese.  Refrigerate for at least 1 hour.  Drizzle with Olive oil and toss.  Sprinkle with Feta cheese and serve.

Second Place - Casey Carroll
Stupendous Salad with Lovely Lindsay Olives

Ingredients:
1 bag of Hearts of Romaine Lettuce
½ jar of Lindsay Spanish Manzanilla Olives with Pimiento
½ can of Lindsay Sliced California Ripe Olives
½ cup sun dried tomatoes
½ cup fully cooked chicken- chopped
½ cup carrots- shaved
1 5oz container of Shredded Parmesan Cheese- add to taste
Your choice of Italian Dressing
Salt and pepper to taste

Directions:
Roughly chop sun dried tomatoes.  Put the Hearts of Romaine Lettuce into a large bowl.  Add the tomatoes, carrots, and chicken.  Drain the Lindsay Olives and add to salad.  Add cheese.  Drizzle with your favorite Italian dressing and toss to coat.  Enjoy!

Third Place - Mairead McGuire
Tri-Pepper Summer Pasta Salad with Lindsay Olives

Ingredients:
2 ½ cups mini Farfalle pasta (bow tie), uncooked
1 ¼ cups Farfalle pasta (bow tie), uncooked
1 16 fl oz bottle of Italian dressing
½ cup yellow bell peppers, chopped
½ cup orange bell pepper, chopped
½ cup red bell pepper, chopped
½ cup celery, chopped
1 8 oz container of fresh Mozzarella Perlini
1 can of Lindsay Sliced California Ripe Olives
1-2 cans of Lindsay Italian Seasoned Small Pitted olives, sliced

Directions:
Cook pasta as directed on box.  Strain and rinse with cold water.  Chill for 10 minutes in refrigerator.  Once chilled add: peppers, celery, olives, and fresh mozzarella perlini.  Mix gently.  Lastly mix in half of a bottle of Italian dressing.  Add more if desired.  Enjoy!

Lindsay Olive Pasta Salad – Rietta Bennett

1 lb box of Rotini pasta cooked and drained
½ lb beef summer sausage cut into eighths
1 – 15 oz. can of garbanzo beans drained
1- 12 oz. jar of artichoke hearts
1- 8 ¾ can of baby corn
5 green onions chopped
1- 3.6 oz. can of sliced Lindsay black olives
1- 5.75 jar of sliced Lindsay green olives with pimento
1- 4.5 oz jar of Punch Garlic Lindsay olives
2 oz of pepperoni cut in ¼’s
8 oz Colby cheese cut in chunks
10 oz grape tomatoes sliced

Mix together and toss with Tuscan olive and vinegar salad dressing

Chicken-Pasta-Olive Supreme – Dottie Hemrick

12 oz. Garden Rotini, cooked, cooled
1 oz. Italian dressing
Mix.

Add 2 Roma tomatoes, chopped
1 seedless cucumber, peeled and chopped
1 rotisserie chicken, skinned and cut up (18 oz.)
2 oz. Italian dressing
Mix.

¼ c. mayonnaise
Mix.

1 tsp. freshly ground sea salt
½ tsp. Jane’s Krazy Mixed-Up Seasonings
Mix.

15 Lindsay Naturals Black Ripe olives, slices (save some for garnish)
½ c. Lindsay Spanish Manzanilla sliced olives with pimentos
Mix.

Chill overnight.  Put in serving dish and decorate with sliced olives.

Olive Squares – Maria Hull and Brittney Hull

Ingredients:
1 jar (5.75 oz.) Lindsay Spanish Manzanilla Olives with pimiento
1 can (6 oz.) Lindsay Small California Ripe Pitted Olives
1 can (6 oz.) Lindsay Naturals Black Ripe California olives in water and sea salt
2 cans (8 oz. each) of Pillsbury Reduced Fat Crescent Rolls
1 container (16 oz.) Philadelphia spreadable cream cheese

Directions:
Preheat oven to 375 F.  Place a sheet of Reynolds non-stick tinfoil upon a 15x10 cookie sheet.  Unroll crescent dough flat onto cookie sheet and press dough together.  Bake dough for 10 minutes or until golden brown.  Place in freezer for 20 minutes.

While dough is baking, drain olives and slice olives into 3-4 slices each.

Take crescent roll out of freezer and spread all the cream cheese over the crescent roll.  Cut into bite size squares.  Place squares on top of platter and add your favorite sliced olives on top of cream cheese squares; pressing olives slightly into the cream cheese so they don’t fall off.  Enjoy!

Tuna and Olive Salad Sandwich – Brittany Weber

Ingredients:

2 6-oz. cans tuna packed in water, drained
1/4 c. light mayonnaise
2 T. fresh lemon juice
1 rib celery chopped
2 T. red onion, finely chopped
1/4 c. Lindsay green olives stuffed with garlic, cut small
1/4 c. Lindsay black olives, cut small
Dash of salt, pepper, and garlic

Baguette or rolls
Spinach leaves

Directions:
Make tuna salad: Whisk together tuna, mayonnaise, and lemon juice in a bowl.  Add remaining salad ingredients and stir together gently. 
Assemble sandwiches: Slice baguette or roll.  You can grill the bread if you like.  Add spinach leaves to the bottom piece of the baguette or roll.  Top with tuna and add slivered slices of red onion.
Serves four.