Another exciting giveaway dear readers!
This time with Kraft Canada.
If you are a fan of the What’s Cooking magazine like I am, you are probably familiar with Kraft recipes. What I like about their recipes is how accessible they are, how anyone can make them, and even if you don’t want to buy certain prepackaged products, you can easily customize them to suit your family’s diet. And the desserts, well, frankly, the desserts are always a crowd please.
Kraft has generously given me FOUR bags of yummy products that you can win. What’s included in the package:
Caramilk Secrets
Cadbury Buttons
KRAFT Shreds Mozza-Cheddar Light LE (coupon)
Philadelphia Cream Cheese, Dill – (coupon)
Cracker Barrel Block Havarti – (coupon)
Kraft Signature Dressings (Mango Chipotle & Creamy Masala)
Kraft Refrig Pure Ranch – (coupon)
Jell-O Mousse Temptations (Chocolate Indulgence, Crème Caramel) – (coupons)
Kraft Peanut Butter Whipped
Crystal Light (Raspberry Peach, Mixed Berry, “fibre” benefit and Splenda)
Brown Rice Crisps (3 current skus)
Peak Freans Lifestyle (Peach and Yogurt, Banana Chocolate)
That’s a lot! I had the chance to check out the package. I especially loved the rice crisps and of course, the chocolate. I did ask that some products be removed from my package, just because we don’t eat them but that is a personal choice.
How can you win?
Comment below with your favourite summer salad.
That’s it!
1 entry per person. Open to Canadian mailing address only.
Giveaway ends on Friday, June 24 at 9 pm!
Packages are given by Kraft Canada. To share the winnings with you, I also got to try these products. I highly recommend the chocolate buttons. That is my favourite 
quinoa/greek salad. mmm…
I didn’t make this salad myself but loved it.
Arugula
Chopped up Fried Mushrooms
Shaved Parmesan
Vinaigrette
Just toss them all together. Yummy!
Fun! This is my favourite summer salad, although lots of times I will add some sort of bean and turn it into a main
Orzo with Broccoli, Feta, and Olives
1½ cups orzo
1 head broccoli, cut in florets
¼ cup olive oil
¼ pine nuts
½ teaspoon crushed red pepper
¾ cup crumbled feta cheese
¾ cup black olives, sliced
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil
1 can chickpeas or kidney beans, drained, if desired
1. Cook orzo in pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes.
2. Meanwhile, heat oil in a heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat.
3. Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan, beans, and basil and toss to coat. Season with salt and pepper and serve.
My favorite summer salad is a grilled chicken Asian salad with chow mein noodles, snow peas & red peppers.
I absolutely love Strawberry & Spinach Salad – so yummy especially when strawberries are in season!
My favorite is a Garden Ceasar Salad.
It has got broccoli, carrots, bacon & cheese.
SO YUMMY
I absolutely LOVE LOVE LOVE the tomatoe Mozz salad from St. Louis Bread Co.
) Nom nom nom
We make a large family salad, with all kinds of green chopped in the same size, butter lettuce, avocado, cucumber, etc. We are limited in the veggies I can eat so love this one!!
I love strawberry and spinach salad topped with sliced almonds and some balsamic vinegar salad dressing (from Kraft, of course!)