TM
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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
Ingredients:
12 cups Cabbage Slaw Blend RDG (#9384389)
1 ½ cups Thinly sliced red onion (#1721760)
3 cups Sugar snap peas clipped (#7225220)
Dressing:
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
Ingredients:
5 lb. Roma Tomato quartered (#1512862)
¾ cup Chopped Fresh Mint
5 lb. Cucumber slices (#6523658)
60 Kalamata olives
2 cups Shaved Parmesan cheese
Dressing:
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
Ingredients:
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.