4 servings
From the Executive Kitchen of Salad Savoy Corp.
2 cups Steamin’ Greens
1-1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
Water

1. In a large skillet, combine the Steamin’ Greens, olive oil, and vinegar. Sauté for 5 minutes.
2. Add a splash of water to the skillet. Cover, and simmer for about 10 minutes. Serve immediately.

12 servings
From the Executive Kitchen of Salad Savoy Corp.

6 cups Carnival® Multi-Color Cauliflower florets (1 to 2 heads)
3/4 cup chopped pitted Kalamata or brined black olives
3 Bright Lights chard stalks, thinly sliced on the diagonal
1/4 cup chopped red or yellow bell peppers
2 tablespoons drained capers
1/2 cup drained caper berries
3 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste

1. Steam cauliflower for 3 to 5 minutes.
2. Drain cauliflower well and place in a large bowl. Toss with the olives, chard slices, peppers, capers, and caper berries.
3. Make a vinaigrette dressing by combining the remaining ingredients in a blender and blending until well combined.
4. Add vinaigrette to salad, toss well, and season with salt and pepper.

SERVING TIPS:
This salad will improve in flavor if kept covered and chilled for at least 1 day and up to 3 days. Bring salad to room temperature before serving.

4 servings
From the Executive Kitchen of Salad Savoy Corp.:

2-1/4 cups Carnival® Multi-Color Cauliflower, cut into 1″ florets
1 medium onion, finely chopped
2 celery ribs, strings removed, finely chopped
3 tablespoons unsalted butter
2 cups chicken broth
1 cup plus 2 tablespoons whole milk, divided
1 teaspoon cornstarch
1/3 cup (2 ounces) crumbled Stilton cheese
1/2 cup light cream or half-and-half
1/8 teaspoon salt
1/4 teaspoon white pepper

1. In a 3-1/2- to 4-quart heavy saucepan, cook the cauliflower, onion, and celery in the butter over medium heat for 8 to 10 minutes, or until the onion and celery are softened, stirring occasionally.
2. Reduce the heat to low. Add the broth and 1 cup milk; cover and simmer for about 25 minutes, until the cauliflower is very tender.
3. In a blender or food processor, purée the cauliflower mixture in 2 batches until very smooth; return mixture to cleaned saucepan and bring to a simmer.
4. In a small bowl, whisk together the cornstarch and remaining 2 tablespoons milk until the cornstarch is dissolved; add mixture to the soup and simmer for 1 to 2 minutes, whisking constantly, until the soup is slightly thickened. Add the Stilton, cream, salt, and pepper, and cook over low heat for about 1 minute, whisking constantly, until the Stilton is melted and the soup is smooth.

SERVING TIPS:
Give this a really fancy look by garnishing each serving with croutons and a bit of crumbled Stilton.

8 to 10 servings
From the Executive Kitchen of Salad Savoy Corp.:

3-1/2 pounds Carnival® Multi-Color Cauliflower, cut into florets (about 8 cups)
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half
7 tablespoons prepared white horseradish, divided
1 teaspoon white wine vinegar
Ground nutmeg to taste
Salt to taste
Pepper to taste
1 cup (about 4 ounces) packed grated Fontina cheese
1/2 tablespoon Dijon mustard
2 cups fresh French bread crumbs

1. Preheat the oven to 375°F.
2. Steam the cauliflower for 7 to 9 minutes, until crisp-tender, then transfer it to a 9″ x 13″ glass baking dish.
3. In a large heavy saucepan, melt 3 tablespoons butter over medium heat. Add the flour and stir for 2 minutes (do not brown). Gradually whisk in the half-and-half. Cook until the sauce boils and thickens, whisking constantly, for about 4 minutes.
4. Mix in 5 tablespoons horseradish and the vinegar. Season to taste with nutmeg, salt and pepper. Pour the sauce over the cauliflower and mix until cauliflower is well coated. Sprinkle with the Fontina cheese.
5. In a medium-sized heavy skillet, melt 3 tablespoons butter over medium heat. Mix in the mustard and remaining 2 tablespoons horseradish. Add the bread crumbs and cook, stirring, for about 9 minutes, until the crumbs are golden. Sprinkle over the cauliflower.
6. Bake for about 25 minutes, until the cauliflower is heated through.

SERVING TIPS:
This is a great make-ahead dish. If you’d like, put it together 1 day in advance through Step 4 then cover and keep chilled until ready to finish with Steps 5 and 6.

4 to 6 servings
From the Executive Kitchen of Salad Savoy Corp.:

2-1/2 pounds (1 to 2 heads) Carnival® Multi-Color Cauliflower, cut into 1-inch florets
2-1/2 cups packed fresh parsley leaves
2/3 cup olive oil
1 pound rotelle pasta
1 cup pimiento-stuffed olives, finely chopped
Salt to taste
Pepper to taste

1. In a blender, purée the parsley with the oil.
2. In a large steamer set over boiling water, cover and steam the cauliflower for 5 minutes, or until just tender.
3. Meanwhile, cook the pasta until al dente; drain well and place in a large bowl.
4. Toss the pasta with the parsley sauce, cauliflower, olives, salt, and pepper./li>

8 to 10 servings

2 heads Salad Savoy, washed and cut into bite-sized pieces
2 tablespoons peanut oil
½ cup sesame seeds
4 garlic cloves, minced
2 tablespoons soy sauce
¼ cup white vinegar
½ cup sugar
¾ cup vegetable oil
1 can (8.25 ounces) mandarin orange, drained

1. In a medium saucepan, heat the peanut oil over medium heat. Add the sesame seeds and garlic, and sauté for 3 to 5 minutes, until the seeds are golden.
2. Reduce the heat to medium-low; add the soy sauce, vinegar, sugar, and vegetable oil, and cook for 2 minutes.
3. Place the Salad Savoy and mandarin oranges in large bowl; top with warm dressing and toss to coat completely. Serve immediately.

4 servings

8 cups Steamin’ Greens
1/4 cup olive oil
1/3 cup chicken broth
4 garlic cloves, minced
1/8 teaspoon salt
¼ teaspoon black pepper

1. In a large skillet, heat the oil over medium-high heat. Add the Steamin’ Greens and sauté for 2 minutes.
2. Stir in the remaining ingredients, cover and cook for 8 to 10 minutes., or until the Steamin’ Greens are tender.
3. OPTIONS: If you’d like, go ahead and add sliced mushrooms and/or chopped onion to the skillet along with the Steamin’ Greens.

8 to 10 servings

1 bunch Bright Lights, cut into bite-sized pieces (about 14 cups)
1 can (20 ounces) pineapple chunks, drained
1 can (8.5 ounces) cream of coconut
¼ cup apple cider vinegar
1 package (0.7 ounces) dry Italian salad dressing mix

1. In a large bowl, combine the Bright Lights and the pineapple chunks
2. In a small bowl, combine the remaining ingredients; mix well. Pour the salad dressing over the salad, toss to mix well; serve.

6 to 8 servings

8 cups Steamin’ Greens, finely chopped
2 ½ pounds red potatoes, cut into 1-inch chunks
1 cup (1/2 stick) butter, softened
1 cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper

1. Place the potatoes in a soup pot; add enough water to cover the potatoes. Place the Steamin’ Greens over the top, and bring heat to a boil over high heat.
2. Reduce the heat to medium, cover, and cook for 15 to 20 minutes, or until the potatoes are fork-tender; drain then place the mixture in a large bowl.
3. Add the remaining ingredients and, using an electric beater, beat the mixture until smooth. Serve hot.