Midwest’s Top Processor of Fresh, Pre-cut Fruits & Vegetables

Cabbage Salad with Chicken Breast — Great for

lunch or dinner

Moist chicken breast adorns this colorful

assemblage of nappa cabbage. A zesty

combination for hungry diners.


Chicken breast, skinless 2 oz portion

G.O. Fresh Nappa Cabbage Blend

Ginger Sesame Dressing

G.O. Fresh pre-cut ¾" pineapple chunks

Sunflower Seeds


Char-grill, grill, bake or broil the chicken breast

Toss the G.O. Fresh Nappa Cabbage Blend and Pineapple Chunks

with the Ginger Sesame Dressing

Arrange carved chicken breast on top

Garnish with Sunflower Seeds

Crisp Romaine with Fresh Grilled Salmon

You needn’t be weight conscious to enjoy this salad.

Fresh grilled Alaskan King Salmon on a bed of crisp Romaine Lettuce with accents of tomato, red onion, and flavorful toasted herb croutons makes this a favorite salad plate.


Grilled Salmon, skinless 3 oz portion

G.O. Fresh chopped romaine lettuce

G.O. Fresh chopped tomatoes and red onions

Rice Wine Vinaigrette

Toasted herbed croutons


Char-grill, grill, bake or broil the salmon fillet and break into pieces

Toss G.O. Fresh chopped romaine lettuce, tomatoes and red onions with the rice wine vinaigrette

Arrange salmon on top

Garnish with toasted croutons

Asian Coleslaw


12 cups Cabbage Slaw Blend RDG (#9384389)

1 ½ cups Thinly sliced red onion (#1721760)

3 cups Sugar snap peas clipped (#7225220)


1 cup Hoisin sauce

½ cup Rice wine vinegar

4 TBL. Sesame oil

4 tsp. Soy sauce

2 tsp. Minced garlic

1 tsp Red pepper flakes

1. Whisk together the dressing ingredients till well blended.

2. Combine cabbage slaw blend, red onion, and snap peas

in a large bowl.

3. Pour dressing over veggie mixture and mix well.

4. Garnish with chopped salted peanuts and sliced green onion.

Makes approximately 14 to 16 servings

Tomato, Mint, and Cucumber Salad


5 lb. Roma Tomato quartered (#1512862)

¾ cup Chopped Fresh Mint

5 lb. Cucumber slices (#6523658)

60 Kalamata olives

2 cups Shaved Parmesan cheese


1 cup Olive oil extra virgin

1 cup White wine vinegar

1 cup Chopped fresh mint

5 cloves Garlic crushed

Salt & freshly ground pepper

1. In a large bowl place tomatoes and sprinkle with chopped mint,

add cucumbers and toss with tomatoes.

2. Add olives and sprinkle with cheese.

3. To make dressing: combine dressing ingredients and whisk

together. Pour over salad and serve! (serves 30)

Shrimp Cerviche


3 pounds cooked Bay Shrimp

6 limes juiced

6 cups Salsa Pico de Gallo (#7225568)

12 Tablespoons finely chopped Cilantro (#4955480)

Salt and pepper

In a large bowl, combine shrimp, lime juice, Pico de Gallo, and

Cilantro. Let stand 10 minutes. Season to taste with salt and

pepper. Refrigerate.

Serves 24 as an appetizer soup or serve as a dip with chips.

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