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:
Note : Always see a clean mixing bowl for salad
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:
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.
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