Margaret Ruth's Recipe Collection

Delicious recipes featuring our signature dressings
1

Crock Pot Chuck Roast with Maple Mustard Balsamic

Maple Mustard Balsamic

Ingredients

3–4 lb chuck roast, 2 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tbsp avocado oil, 1 large onion sliced, 4 cloves garlic minced, 2 cups beef broth, 1 cup Margaret Ruth's Maple Mustard Balsamic Dressing, 4 carrots cut into chunks, fresh rosemary or thyme (optional).

Directions

Season roast. Sear in oil. Place onions and carrots in slow cooker, add roast, broth, and dressing. Cook low 8–10 hours or high 5–6 hours. Shred and serve.
2

Everything But the Kitchen Sink Salad with Onion & Herb Vinaigrette

Onion Herb Vinaigrette

Ingredients

8 cups mixed greens, 2 cups romaine, 1 cucumber, 1 cup cherry tomatoes, 1 avocado, 1 cup shredded carrots, 1/2 cup red onion, 1/2 cup radishes, 1/2 cup nuts or seeds, 1 cup cooked chicken (optional), 3/4 cup Margaret Ruth's Onion & Herb Vinaigrette.

Directions

Combine ingredients, drizzle with dressing, toss, and serve.
3

Shaved Carrot Salad with Onion & Herb Vinaigrette

Onion Herb Vinaigrette

Ingredients

6 large carrots shaved into ribbons, 1/4 cup fresh parsley, 1/4 cup fresh mint, 1/4 cup pumpkin seeds, 1/4 cup sliced almonds, 1/4 cup dried cranberries (optional), 1/2 cup Margaret Ruth's Onion & Herb Vinaigrette.

Directions

Toss carrots, herbs, pumpkin seeds, almonds, and cranberries with dressing. Chill 15–30 minutes before serving.
4

Roasted Sweet Potato Veggie Bowl with Grilled Maple Mustard Balsamic Chicken

Maple Mustard Balsamic

Ingredients

2 sweet potatoes cubed, 2 cups Brussels sprouts, 2 bell peppers, 1 red onion, 2 tbsp avocado oil, salt and pepper; 1 1/2 lbs chicken breasts or thighs, 1/2 cup Margaret Ruth's Maple Mustard Balsamic Dressing.

Directions

Roast vegetables at 425°F for 30–35 minutes. Grill chicken, basting with dressing during final minutes. Slice chicken, assemble bowls, and drizzle with additional dressing.
5

Overnight Onion & Herb Marinated Chicken

Onion Herb Vinaigrette

Ingredients

2 lbs chicken, 1 cup Margaret Ruth's Onion & Herb Vinaigrette, 2 cloves garlic, salt and pepper.

Directions

Marinate chicken overnight. Grill, bake, or air fry until internal temperature reaches 165°F.
6

Salmon with Maple Mustard Balsamic Glaze

Maple Mustard Balsamic

Ingredients

4 salmon fillets, salt and pepper, 1/2 cup Margaret Ruth's Maple Mustard Balsamic, parsley.

Directions

Bake salmon at 400°F for 12–15 minutes, brushing with dressing before and after baking.
7

Onion & Herb Aioli

Onion Herb Vinaigrette

Ingredients

1 cup avocado oil mayonnaise, 1/4 cup Margaret Ruth's Onion & Herb Vinaigrette, 1 garlic clove minced, 1 tbsp lemon juice.

Directions

Mix ingredients and refrigerate 30 minutes before serving.
8

Grilled Peach & Chicken Salad with Maple Mustard Balsamic

Maple Mustard Balsamic

Ingredients

Mixed greens, 2 grilled peaches, 2 grilled chicken breasts, red onion, pecans, avocado, 3/4 cup Maple Mustard Balsamic.

Directions

Grill peaches. Arrange salad ingredients and drizzle with dressing.
9

Mediterranean Chickpea Cucumber Salad with Onion & Herb Vinaigrette

Onion Herb Vinaigrette

Ingredients

2 cans chickpeas, 2 cucumbers, 1 cup cherry tomatoes, 1/2 cup red onion, parsley, olives, 3/4 cup Onion & Herb Vinaigrette.

Directions

Combine ingredients, toss with dressing, and chill 30 minutes.
10

Maple Mustard Balsamic Roasted Sweet Potatoes & Brussels Sprouts

Maple Mustard Balsamic

Ingredients

1 lb Brussels sprouts, 2 sweet potatoes, 2 tbsp avocado oil, salt, pepper, 1/2 cup Maple Mustard Balsamic.

Directions

Roast vegetables at 425°F for 25 minutes, toss with dressing, roast 10 more minutes, and serve.