Salads

Grilled Vegetable Salad

Ingredients:

3 ½ cups Hand torn Romaine
45 ml ladle Dijon Balsamic Vinaigrette

Garnishing:

¼ cup Sun dried Tomatoes
2 Tbl Roasted Corn
¼ cup Roasted Red and Yellow Peppers¼” x 2”
¼ cup Grilled Zucchini 1/8” x 2”
¼ cup Grilled Asparagus angle cut
1 ea Grilled Chicken Breast (optional)

Procedure:

• Place the sun dried tomatoes, corn, peppers, zucchini and asparagus into a room temperature
• half plate.
• Microwave for 30 seconds.
• While the veggies are in the microwave, mix the hand torn romaine with the dressing in a
• salad bowl
• Place the tossed greens in the asian bowl.
• Place the heated vegetables in the same salad bowl where you tossed the lettuce and mix and
• toss all the ingredients together.
• Stack all the warmed vegetables in the center of the greens.
• (Optional) Serve the chicken breast on top of the salad.

Note : Always see a clean mixing bowl for salad

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Thai Crunch Salad

Ingredients:

2 cups Thai Salad Mix
90 ml ladle Lime-Cilantro Peanut Dressing
Half of a ¼ cup Roasted Peanuts, Whole/Halves
60 gm portioned Shredded garlic chicken
¼ cup Fried Wontons

Garnishing:

¼ cup Crispy Rice Sticks

Procedure:

• Mix together Thai salad mix, lime cilantro peanut dressing, roasted peanuts and chicken.
• Add fried wontons and gently mix into the salad mix.. Arrange the tossed salad in a chilled Asian bowl.
• Sprinkle crispy rice sticks over the entire surface of the salad.