Entries for the 'Salads' Category

Tuscan Bean Salad with Dressed Leaves and Crusty Bread

• 1/4 c - red wine vinegar
• 3 tbsp - lime juice
• 2 - Markon garlic cloves, RFS item 78470 - minced to a paste with the sea salt
• 1/2 c - Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS item 33388
• 1/2 medium - Markon onion (red), RFS item 79294 - peeled and julienned
• 1 c - butter beans – cooked
• 1 c - great northern beans – cooked
• 1 c - San Pablo pinto beans, RFS item E4836 – cooked
• 1 c - corn
• 2 large -Markon tomatoes RFS item 78204 - small diced
• 1/4 c - Markon cilantro leaves, RFS item 78014 - finely chopped
• 1/4 c - Markon parsley (flat leaf), RFS item 78172 - finely chopped
• 1 pinch - Culinary Secrets sea salt, RFS item 29346 - to taste
• 1 pinch - Culinary Secrets pepper, RFS item 24108 - to taste
• 1 pinch - red chile flakes (ground) - to taste
• Markon Spring Mix Salad blends, RFS item C0246 - as desired
• Brickfire Bakery Vienna rolls, RFS item 63428 – as desired

1. Combine the vinegar, lime juice and garlic; whisk in the oil to emulsify.
2. Add the remaining ingredients in order and toss.
3. Season to taste and serve at room temperature.
4. Add spring mix and bread to each plate as desired.

Chicken & Bacon Cesar Salad
Serving size 2

Ingredients

• 4 cups Markon Spring Mix, RFS Item C0246
• 1 cup cherry tomatoes
• 5 strips Prairie Creek Packing Bacon Topping, 1/4 Inch Pieces, RFS Item C6148
• 1 Markon cucumber, RFS Item 78156
• 2 Silver Brook Single Lobe, Flattened Chicken Breast Fillets, RFS Item 35774
• Katy’s Kitchen Home-style Seasoned Croutons, RFS Item 22842
• Bean Sprouts

Marinade

• 1/4 cup Culinary Secrets Dijon Dressing, RFS Item 26052
• 1/4 cup Katy’s Kitchen lemon juice, RFS Item 12790
• 1 tsp Worcestershire sauce
• salt & pepper

Procedure

1. Mix marinade ingredients. Place chicken in a Ziploc bag, pour marinade over chicken. Let sit at least 1/2 hour and up to three hours.
2. Grill chicken until juices run clear; timing varies with thickness of chicken. Approximately 5 - 8 minutes per side.
3. Whisk together salad dressing ingredients. Set aside.
4. Half the cherry tomatoes and cut up the cucumber.
5. Prepare salad greens, place on plates. Place tomatoes, cucumbers, and bacon on salad greens.
6. Cut up grilled chicken, place on salad greens.
7. Add croutons to your liking and bean sprouts for garnish.
8. Drizzle with salad dressing to taste.
    

•  1 c. - Markon fresh orange sections RFS Item 78814
  74186
• 1 c. - Markon pineapple chunks, drained RFS Item
• 1/2 c. - unpeeled chopped Markon Red Delicious apples RFS Item 78006
• 1/4 c. - raisins
• 4 c. - Markon chopped lettuce RFS Item 79792
• 2 c. - 1% low fat cottage cheese
• 1/4 c. - chopped walnuts
• 2 tbsp. - commercial low calorie French dressing
• 2 c. - Cobblestone Market Chopped Ham RFS Item 54500

• 1 Cup Rejuv Cranberry Juice Cocktail RFS Item # 14738
• 2 Teaspoons sugar
• 1 Teaspoon cornstarch
• 1/4 Cup raspberry vinegar
• 1 Cup frozen raspberries in syrup

1. Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

• 1/2 Cup hazelnuts
• 4 Cups spinach leaves, cleaned, dried, and stemmed

1. In a preheated 375-degrees F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service.
2. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Parmesan Shells

• EverLight Gold Food Release Spray RFS Item # 14708
• 1-1/3 Cups Parmesan cheese, coarsely grated
• 1 Cup Parmesan cheese, finely grated

1. Prepare Parmesan shell by spraying an 8-inch nonstick sauté pan with EverLight Gold. Heat pan over medium heat.
2. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the sauté pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4-cup of finely grated Parmesan.
3. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

• 1 Pound Cobblestone Market Smoked Turkey Breast RFS Item # 42758 cut into 1/2-inch cubes 

1. Toss spinach, turkey and hazelnuts in a bowl.
2. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.

Chicken Salad Wraps with Dried Cherries

Ingredients

24 cups SilverBrook Fully Cooked 1/2" Diced White Meat Chicken 
            RFS Item 61972
8 cups celery, diced
4 cups almonds, silvered
16 cups dried tart cherries
4 cups Culinary Secrets Real Mayonnaise
          RFS Item 17480
4 cups plain, non-fat yogurt
8 tsp. Culinary Secrets Whole Tarragon Leaves, crumbled
         RFS Item 24172
5 tsp. salt
Culinary Secrets Ground Black Pepper, to taste
    RFS Item 24116 (Cafe Grind, 20 Mesh)
48 Markon Ready Set Serve Clean & Trim Romaine Lettuce Leaves
    RFS Item 76205
48 San Pablo 10-inch Flour Tortillas
    RFS Item 67728

Directions

1. Combine chicken, dried cherries, celery and almonds; mix well. Whisk together mayonnaise and yogurt, pour over chicken. Add tarragon, salt and pepper. Mix well. Cover and let chill 2 to 3 hours to blend flavors.
2. Place one romaine lettuce leaf on top of each tortilla. Top with 3/4 cup chicken salad. Roll tightly and wrap in deli paper. Sandwich can be wrapped and chilled 2 hours before serving.

Yield: 36 cups chicken salad; 48 servings

ASIAGO ANTIPASTO LINGUINE

This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.

Ingredients

12-oz. Villa Frizzoni Linguine: RFS item # 25034.
3 tbsp. Villa Frizzoni 75/25 Blend Canola / Extra Virgin Olive Oil: RFS item #10112.
4 large (5-inch-diameter) Portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick.
6-oz. 1/8-inch-thick slices Genoa salami, cut into thin strips.
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives.
2 cups shredded Trifoglio Asiago cheese, divided: RFS item #76786.
2 cups chopped fresh Markon Fresh Basil, divided: RFS item # 77800.
 

Preparation:

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain, reserving 1/2-cup pasta cooking liquid.
3. Heat oil in same pot over medium-high heat.
4. Add mushrooms; sauté until tender and brown, about 6 minutes.
5. Add salami; toss 30 seconds.
6. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes.
7. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl.
8. Sprinkle with 1/2-cup basil; serve with 1/2-cup cheese.

Market tip: Asiago is an Italian cow's-milk cheese with a rich, nutty flavor.

Makes 4 main-course servings.

Carribean Shrimp Salad

Ingredients

10 oz. Markon Ready Set Serve Romaine Lettuce
          (RFS Item 76204)
10 oz. Markon Ready Set Serve Organic Mixed Baby Greens
          (RFS Item 76290) 
10 oz. cucumber, julienned
5 oz. carrots, julienned
20 oz. mango, sliced
20 oz. Hidden Bay 21-25 P&D Tail-On IQF Cooked Shrimp
          (RFS Item 16450)
20 oz. Culinary Secrets Tropical Mango Vinaigrette
          (RFS Item 28702)
2 oz. cilantro, chopped
2 limes, sliced
5 oz. fried banana/plantain chips

Directions

Combine Markon Romaine Lettuce and Markon Organic Mixed Baby Greens. Plate mixed salad greens and top with cucumber, carrots, mango and Hidden Bay Shrimp. Drizzle with Culinary Secrets Tropical Mango Vinaigrette. Garnish with cilantro, lime slices and
banana chips.

Yield: 10 servings

Mustard-Crusted Steak Salad with Bleu Cheese

Ingredients

3 cups baby spinach
or Markon Insalata Blend - RFS Item 79844
1 oz. Cobblestone Market Crumbled Bleu Cheese
        RFS Item 70030
1 Tbsp. Dijon mustard
3 oz. Black Canyon Choice Angus Beef Tenderloin, 
       cut into thin slices - RFS Item 49100
Non-stick cooking spray
EverLight Gold - RFS Item 14708
5 Markon Ready Set Serve 3/16" Whole Ring Red Onion Slices
   RFS Item 75620
3 Markon Fresh Cherry Tomatoes, halved
   RFS Item 67164
2 sliced mushrooms
1 Tbsp. balsamic vinegar
1 tsp. olive oil
Toasted pine nuts, optional

Directions

1. Arrange spinach (or Insalata Blend) on a large plate; top with cheese.
2. Spread a thin layer of mustard over both sides of meat slices.
3. Heat a small non-stick skillet over medium-high heat. Spray skillet with non-stick cooking spray and quickly cook both sides of meat slices, about 1 minute per side or until browned.
4. Center meat slices on top of spinach. Arrange onion slices over salad and top with tomatoes and mushrooms.
5. Mix balsamic vinegar and olive oil together and drizzle over salad. Garnish with pine nuts, if desired.

Yield: 1 salad

Seafood Lettuce Cups

Ingredients

12 oz. Hidden Bay Flake-Style Imitation Crab
         RFS Item 57782
1-1/2 cups cooked rice (preferably short-grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled
(preferably with ginger and wasabi or Try: Culinary Secrets Toasted Sesame Dressing - RFS Item 28362)
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tbsp. toasted sesame seeds, garnish
8-10 Markon Lettuce Jammers - RFS Item 90828 or
1 head Markon Fresh Iceberg Lettuce - RFS Item 70526

Directions

Lettuce Cups (if not using Markon Lettuce Jammers)

1. Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes - this will help separate the leaves.
2. Carefully separate the outer lettuce leaves, one at a time, to make the cups.
3. Using scissors, trime each lettuce cup to form circles.
A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.

Salad

1. Combine imitation crab, cooked rice, cucumber and avocado in a large bowl.
2. Add salad dressing; toss to coat all ingredients.
3. Place lettuce cups on a large plate and fill each with about 1/2 cup of the crab-rice filling.
4. Garnish with pickled ginger, nori and sesame seeds to serve.

Yield: 8 to 10 lettuce cups