TM
Midwest’s Top Processor of Fresh, Pre-cut Fruits & Vegetables
Bruschetta Pasta Salad
Ingredients:
One Pound of any pasta (we like Farfalle, Cavatappi, or Rotini)
6 cups of Bruschetta (#4478392)
2 cups sliced black olives
1 cup fresh basil chopped fine
1 cup shaved parmesan cheese
¾ cup extra virgin olive oil
1. Boil pasta for 12 minutes or until al dente, drain immediately
and add ¼ cup of olive oil and toss with salt to taste.
2. Drain your 6 cups of Bruschetta.
3. In a large bowl combine all the ingredients.
4. Refrigerate for at least 2 hours.
Serve in a large glass bowl and garnish
with extra shaved parmesan cheese and
fresh basil. This is a great and easy side dish,
but can easily become an entrée with the addition
of shredded chicken or shrimp.
Serves 20 generously!
Oriental Cabbage Slaw
Ingredients:
1/5 pound RDG Cabbage Slaw Blend #9384389
Dressing:
1 ½ cups of sugar or Splenda
¾ cup of rice wine vinegar
2 ¼ cups of peanut oil
6 Tablespoons of soy sauce
1. Boil and mix dressing ingredients for 3 minutes and cool.
2. Open bag of slaw blend and pour into a large bowl, toss with
dressing and serve.
Makes 20 -25 3oz. servings
Options:
Toss with almonds, sunflower seeds, oranges, grapes,
cooked chicken.
Delicious with cooked Ramen noodles.
Thai-Style Salad with Spicy Peanut
Ingredients:
1/5 pound bag of Asian Lettuce Blend (#9864190)
2 cups of ¼” diced skin off cucumbers (#6862387)
2 cups of chopped roasted peanuts
Dressing:
2 cups of canola oil
12 tablespoons of creamy peanut butter
2 cups fresh lime juice
8 tablespoons of water
6 tablespoons minced garlic
8 tablespoons very finely grated ginger
8 tablespoons light brown sugar
4 teaspoons of hot red pepper flakes
1 teaspoon salt
Puree oil, peanut butter, lime juice, water, salt, garlic, ginger, brown sugar, and red pepper flakes until combined. Dressing can be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.
Place lettuce blend in large bowl along with cucumbers and pour dressing over salad mixture and toss. Sprinkle with chopped peanuts and serve immediately!
Serves 30
Copper Pennies
Ingredients:
5 cups of sugar
5 cups white vinegar
5 cups vegetable oil
5 teaspoon dry mustard
5 teaspoon Worcestershire sauce
5 teaspoon salt
5 teaspoons coarsely ground black pepper
1 50 ounce can tomato soup #4040390
10 lb. carrot coins, blanched #6517049
3 lb. onion rings #6518690
3 lb. green pepper chopped #6518898
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, bell pepper together in a large container, pour the sauce over the vegetables,
Stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.
Serves 75
German Potato Salad
Ingredients:
10 lbs. baking potatoes peeled and quartered #6542864
3 lbs. raw bacon, chopped
5 cups onion chopped #6524029
Freshly ground black pepper
1 ¼ cups apple cider vinegar
1 ¼ cups coarse grain mustard
20 hard boiled eggs sliced
1 ¼ cups chopped green onion #6523922
1. Sauté bacon over medium heat until crispy. Add the onions, season
with pepper and sauté 4 more minutes. Remove from heat.
2. In a large mixing bowl, combine the cooked potatoes, crispy
bacon /onions with fat, vinegar, to taste, mustard, eggs and green
onions. Season with salt and pepper and mix well
3. Using a potato masher, mash the mixture together. The salad
should be well blended but with some lumps. Garnish with parsley.
Serves 35
Prep time 10 minutes. Cook time 30 minutes
Roasted Root Vegetables
Ingredients:
5 pounds of root vegetable mix #7077005
2/3 cup of extra-virgin olive oil
Kosher salt
Freshly ground pepper
Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the root vegetable mix with the olive oil and season with the salt and pepper.
Roast stirring occasionally, until the vegetables are brown and tender, about 25 to 30 minutes.
Makes 20 to 25 side dish servings