La Presserie | The Best Tasting Cold Pressed Juices. Period.
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Salads, Marinades & Dips

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Blueberry Apple Salad

Number of servings: 4
Prep time: 10 minutes

INGREDIENTS

- 1 bottle La Presserie Blueberry Mustard Dressing
- 3 cups spring mix greens
- 1/3 cup fresh blueberries
- 1 gala apple, sliced
- 1/3 cup feta cheese, crumbled

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Blueberry Mustard Dressing to moisten.
3. Serve immediately.

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Strawberry Caprese Pasta Salad

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1 bottle La Presserie Strawberry Balsamic Dressing
- 2 cups cooked fusilli pasta
- 1 teaspoon sea salt
- 1 cup fresh arugula
- 1 cup bocconcini cheese, drained
- 1 cup red onion, finely sliced
- 1 tablespoon fresh basil, thinly slivered
- 1 cup strawberries, sliced

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DIRECTIONS

1. Bring a pot of water and salt to boil. Cook the pasta according to package directions. Drain and lightly rinse so it doesn't stick, then cool.
2. Slice herbs, onion and strawberries. Then add to a large bowl with the pasta, cheese and herbs.
3. Gently toss salad with enough La Presserie Strawberry Balsamic Dressing to moisten.
4. Serve immediately.

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Thai Mango Salad

Number of servings: 2
Prep time: 10 minutes

INGREDIENTS

- 1 bottle La Presserie Thai Mango Dressing
- 1 ripe large mango, diced
- 1 cup carrot, shredded
- 1/2 red bell pepper, seeded and diced
- 1/2 yellow bell pepper, seeded and diced
- 1/2 red onion, diced
- 3 green onions, chopped
- 1/4 cup cilantro, finely chopped

PURCHASE DRESSING

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Thai Mango Dressingto moisten.
3. Serve immediately.

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Spinach Pomegranate Salad

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1 bottle La Presserie Pomegranate Orange Dressing - 3 cups baby spinach
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 2 tablespoons walnuts, chopped (optional)

PURCHASE DRESSING

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DIRECTIONS

1. Combine all the ingredients in a large serving bowl.
2. Gently toss salad with enough La Presserie Pomegranate Orange Dressing to moisten.
3. Serve immediately.

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Roasted Pork Tenderloin with Blueberries

Number of servings: 6 Prep time: 5 minutes Marinade time: 30 minutes
Cook time: 1 hour Total time: 1 hour, 35 minutes

INGREDIENTS

- 1 bottle La Presserie Blueberry Mustard Dressing
- 1/2 kilogram pork tenderloin
- 1/2 teaspoon Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup fresh blueberries
- 1 tablespoon brown sugar

DIRECTIONS (PART 1)

1.Trim fat from pork and thoroughly coat the meat with salt and 2 tablespoons of the La Presserie Blueberry Mustard Dressing. Allow to sit covered for 30 minutes in the fridge.
2. Preheat oven to 400°F (205°C).
3. Heat olive oil in a large sauté pan and sear all sides of the meat on medium-low heat for about 2 minutes each side.

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DIRECTIONS (PART 2)

4. Transfer pork tenderloin to a baking sheet pan and brush with additional 2 tablespoons of the La Presserie Blueberry Mustard Dressing.
5. Cook pork in the middle rack of the oven for an hour or until internal temperature of the meat is 145°F (63°C).
6. To prepare the glaze, melt butter in a small saucepan over medium heat, add blueberries and sugar.
7. Bring to a gentle boil stirring constantly and simmer for 2 minutes.
8. Add the remaining 2 tablespoons of the La Presserie Blueberry Mustard Dressing.
9. Mix well, turn off heat and cover.
10. Cut pork into slices, top with the blueberry mustard glaze and enjoy!

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Pomegranate Chicken

Number of servings: 6 Prep time: 10 minutes Marinade time: 1 hour
Cook time: 30 minutes Total time: 1 hour, 40 minutes

INGREDIENTS

- 8 tablespoons La Presserie Pomegranate Orange Dressing
- 500 grams (approx. 8 pieces) chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- Fresh green onion & pomegranate seeds (optional garnish)

DIRECTIONS (PART 1)
1. Pat chicken dry with a paper towel.
2. In a glass bowl, or resealable plastic bag, marinade the chicken with 3 tablespoons of La Presserie Pomegranate Orange Dressing. Evenly coat all thighs and let sit for 1 hour in the fridge.
3. Preheat oven to 400°F (205°C).

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DIRECTIONS (PART 2)

4. Heat olive oil in a large sauté pan and sear both sides of the chicken on medium-low heat for about 2 minutes each side.
5. Transfer chicken to a roasting dish, then brush with 2 additional tablespoons of the La Presserie Pomegranate Orange Dressing.
6. Roast in the middle rack of the oven for 30 minutes or until internal temperature of the meat is 165°F (75°C).
7. Remove from oven and drizzle the remaining 3 tablespoons of the La Presserie Pomegranate Orange Dressing
8. Serve warm and garnish with pomegranate seeds.

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Thai Chicken

Number of servings: 2 Prep time: 10 minutes Marinade time: 1 hour
Cook time: 25 minutes Total time: 1 hour, 35 minutes

INGREDIENTS

- 8 tablespoons La Presserie Thai Mango Dressing
- 2 boneless skinless chicken breasts, trimmed
- 2 tablespoons olive oil
- Green onions and toasted sesame seeds (optional garnish)

DIRECTIONS (Part 1)

1. Coat chicken breasts with 3 tablespoons of La Presserie Thai Mango Dressing. Cover and allow to sit for 1 hour in the fridge.
2. Preheat oven to 400°F (205°C).

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DIRECTIONS (PART 2)

3. Heat olive oil in a large sauté pan and sear both sides of chicken on medium-low heat for about 2 to 3 minutes each side.
4. Transfer meat to a lined baking sheet pan and brush with 2 additional tablespoons of La Presserie Thai Mango Dressing.
5. Cook in the middle rack of the oven for 25 minutes or until internal temperature of the meat is 145°F (63°C).
6. Remove chicken from oven, let stand for 5 minutes and cut into slices.
7. Drizzle the remaining 3 tablespoons of La Presserie Thai Mango Dressing.
8. Serve warm. Garnish with chopped green onion and toasted sesame seeds.

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Strawberry Avocado Dip

Number of servings: 4
Prep time: 15 minutes

INGREDIENTS

- 1/2 bottle La Presserie Strawberry Balsamic Dressing
- 1 cup softened cream cheese
- 1 ripe avocado, finely diced
- Fresh chopped chives (optional garnish)

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DIRECTIONS

1. Mix cream cheese with La Presserie Strawberry Balsamic Dressing.
2. Finely dice avocado and mix with the strawberry balsamic cream cheese.
3. Garnish dip with chives and serve with crackers, veggies or tortilla chips.

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