schiedadmin In Protein Salad

Dill Pickle Tuna Salad Sandwich

Dill Pickle Tuna Salad Sandwich

Yield: 14 each Baguette sandwiches

Ingredients:

• 5 lbs Reser’s Tuna Salad (71117.11353)
• 1 Tbsp Tarragon leaves fresh, minced
• 2 Tbsp Dijon mustard
• 2 cups Dill pickles, finely diced, divided in half
• 3 Tbsp Panko breadcrumbs 
• 14 each 6” Baguettes
• 28 each Butter lettuce leaves
• 56 each Dill pickles, thinly sliced
• Kettle potato chips (side)

Directions:

1. In a medium size bowl, combine Reser’s Tuna Salad with the fresh tarragon, Dijon, 1 cup of the diced dill pickles, and panko breadcrumbs.
2. Wrap and refrigerate for at least 4 hours before serving.
3. Per order:
   • Cut baguette almost through the half and fold open.
   • Layer 4 slices of dill pickles on the bottom of bread and top with 6 oz Tarragon tuna salad.
   • Top the tuna salad with 1 Tbsp diced dill pickles.
   • Garnish plate with butter lettuce leaves and kettle chips.

schiedadmin In Protein Salad

Hot Honey Chicken Salad Sliders

Hot Honey Chicken Salad Sliders

Yield: 15 appetizer servings (3 sliders each)

Ingredients:

• 5 lbs Reser’s Simply Chicken Salad (71117.11357)
• 3 Tbsp Buffalo hot sauce
• 1 tsp Cayenne pepper powder
• ½ cup Celery, diced
• 1 cup Carrots, peeled and diced
• ¼ cup Green onions, thinly sliced
• 45 each Pretzel slider buns, halved
• 45 each Butter lettuce leaves
• Hot honey for drizzling

Directions:

1. In a medium size bowl, mix Reser’s Simply Chicken Salad with the Buffalo sauce, cayenne, celery, carrots, and green onions to combine.
2. Refrigerate chicken salad for 2 hours prior to serving.
3. Per order:
   1. Place 3 bottom halves of pretzel buns on a plate.
   2. Place one butter lettuce leaf atop the bottom bun.
   3. Top the lettuce with a 2 oz. scoop of the buffalo chicken salad.
   4. Drizzle with chicken salad with hot honey, top with top pretzel bun and serve.

schiedadmin In Pasta & Macaroni Salad

Calabrian Pasta Salad

Calabrian Pasta Salad

Yield: 15 each 6 oz side servings

Ingredients:

• 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
• 2 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, chiffonaded
• 4 oz Baby kale or arugula
• Shaved Parmesan, from block

Directions:

1. In a medium bowl, combine Resers’s Roma Feta Pasta Salad with the Calabrian chiles, basil, and greens.
2. Cover and refrigerate for at least 4 hours to allow the flavors to meld and greens to soften.
3. To serve, place 6 oz of the salad base into a serving dish and garnish with freshly shaved Parmesan cheese.
4. Serve immediately.

schiedadmin In Potato Salad

Veracruz Potato Salad

Veracruz Potato Salad

Yield: 20 each 6 oz side servings

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 1 ½ cups Salsa macha
• 1 ½ cups Pepitas (unsalted), toasted

Directions:

1. Place 6 oz of Reser’s Diced Redskin Potato Salad into a serving bowl.
2. Top with 1 Tbsp salsa macha and 1 Tbsp toasted pepitas.
3. Serve immediately.

schiedadmin In Cole Slaw, Fruit

Grilled Pineapple-Serrano Slaw

Grilled Pineapple-Serrano Slaw

Yield: 10 each entrée Quesadillas

Ingredients:

• 8 lbs Reser’s® Pineapple Chunks (79453.75428)
• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• ¼ cup Avocado or vegetable oil for grilling the pineapple
• ¼ cup Serrano peppers, seeded and minced
• 1/3rd cup Cilantro, minced

Directions:

1. Remove 4 cups of Reser’s Pineapple Chunks from the tub and set aside to drain.
2. Skewer the pineapple chunks, brush with oil and grill on each side.
3. Set grilled skewers aside to cool.
4. Place the Reser’s Regular Cole Slaw into a large bowl and mix in the Serrano peppers and cilantro.
5. Roughly chop the grilled pineapple chunks and add to the cole slaw mixture.
6. Portion and serve.

schiedadmin In Prepared Salads, Protein Salad

Korean-Style Chicken Salad

Korean-Style Chicken Salad

Yield: 15 each entree servings

Ingredients:

• 5 lbs Reser’s Simply Chicken Salad (71117.11357)
• 1 Tbsp Toasted sesame oil
• 2 tsp Soy sauce
• 1 cup Yellow bell pepper, julienned
• 1 cup Red bell pepper, julienned
• 1 each English cucumber, seeded and cut thinly on bias
• 1 cup Red onion, julienned
• Butter lettuce leaves for serving 
• Pickled, sliced cucumbers for garnish
• Gala apples, julienned for garnish

Directions:

1. In a large bowl, add the sesame oil and soy sauce to Reser’s Simply Chicken Salad, and mix to combine.
2. Add the bell peppers, cucumber, red onion and fold to combine.
3. Refrigerate at least one hour prior to serving.
4. For service, portion 6 oz of the Korean-Style Chicken Salad into a bowl, top with julienne apples.
5. Serve with butter lettuce leaves and pickled, sliced cucumbers.

schiedadmin In Prepared Salads, Variety Salads, Salad & Meal Kits

Chili Sesame Cucumber Salad

Chili Sesame Cucumber Salad

Yield: 16 each salad servings

Ingredients:

• 8 lbs Reser’s Cucumber & Onion Vegetable Salad (71117.14283)
• 2 tsp Gochugaru (Korean chile flakes)
• 1 Tbsp Ginger, peeled and grated on microplane
• ¾ cup Green onions, thinly sliced
• Toasted sesame seeds, as needed for garnish

Directions:

1. In a colander set over a large bowl, drain the juice from Reser’s Cucumber & Onion Vegetable Salad.
2. Set cucumber mixture aside.
3. In the liquid bowl, whisk in the gochugaru, ginger, and green onions.
4. Fold in the strained cucumber mixture and refrigerate for two hours prior to serving.
5. Portion the salad into a bowl using a slotted spoon and garnish with toasted sesame seeds.

schiedadmin In Potato Salad, Prepared Salads

The Hive Potato Salad

The Hive Potato Salad

Yield: 25 each 6 oz side serving

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 3 cups Roasted sweet potatoes, diced and cooled
• 2 cups Roasted red onion, diced and cooled
• 3 Tbsp Chives, sliced
• Hot honey

Directions:

1. In a large bowl, fold the roasted sweet potatoes, roasted red onion, and chives into Reser’s Diced Redskin Potato Salad.
2. Refrigerate overnight prior to serving to allow flavors to blend.
3. Portion 6 oz of the potato salad into a bowl, along with a small ramekin of hot honey.

schiedadmin In Cole Slaw, Prepared Salads

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

Jicama-Citrus Slaw with Grilled Hot Honey Chicken

20 each entree servings

Ingredients:

• 7 lbs Reser’s Shredded Cole Slaw (71117.15126)
• 2 cups Jicama, peeled and julienned
• 3 each Oranges, zested and cut into supremes
• 1 cup Red onion, julienned
• 9 lbs Chicken thighs, trimmed and marinated in soy sauce marinade of choice overnight
• ¼ cup Avocado or canola oil 
• Hot honey to drizzle over chicken 
• Green onions, thinly sliced for garnish

Directions:

1. Marinate the chicken thighs in soy-brown sugar marinade overnight.
2. Two hours prior to serving, mix the Reser’s Shredded Cole Slaw with the jicama, orange zest, orange segments, and red onion. 
3. Refrigerate the slaw until ready to serve.
4. Drain the marinade from the chicken and heat a grill.
5. Lightly cover the marinated chicken with oil before grilling.
6. Grill the chicken and set aside to keep warm.
7. To serve, place 6 oz of jicama slaw into a bowl.
8. Top with 5 oz sliced chicken thigh, drizzle hot honey over sliced chicken.
9. Garnish with sliced green onions.

schiedadmin In Cole Slaw, Prepared Salads

Sour Cream and Onion Slaw

Sour Cream and Onion Slaw

24 each side salad servings

Ingredients:

• 7 lbs Reser’s® Chopped Cole Slaw (71117.115125)
• 1 cup Sour cream
• 2 tsp Onion powder
• 2 tsp Granulated garlic
• 3 Tbsp Minced dried onion
• ½ cup Chives, minced, half reserved for garnish
• Crispy onions for garnish

Directions:

1. In a large bowl, whisk together the sour cream, dry spices, and ¼ cup chives.
2. Fold in the Reser’s Chopped Cole Slaw and mix to combine.
3. Place into a serving container and refrigerate for 2 hours prior to serving.
4. Portion into cups and garnish with remaining chives and crispy onion