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

schiedadmin In Potato Salad, Prepared Salads

Honey Dijon Miso Potato Salad

Honey Dijon Miso Potato Salad

25 each 5 oz servings

Ingredients:

• 8 lbs. tub Reser’s® Regular Potato Salad (71117.00215)
• 2 Tbsp White miso paste 
• ¼ cup Honey 
• 2 Tbsp Rice wine vinegar, unseasoned  
• 2 Tbsp Dijon mustard 
• 1 cup Green onion, thinly sliced (½ cup to mix in, ½ cup reserved for garnish) 

Directions:

1. In a small bowl, whisk together the miso, honey, rice wine vinegar and Dijon mustard to combine. 
2. In a medium bowl, fold together the Reser’s Regular Potato Salad with the miso/honey mixture. 
3. Fold in ½ cup sliced green onions to combine. 
4. Refrigerate for at least one hour prior to serving. 
5. To serve, portion 5 ounces of salad into a cup and garnish with reserved green onions. 

schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Grilled Honey Halloumi Pasta Salad

Grilled Honey Halloumi Pasta Salad

Yield: 20 each 6 oz sides

Ingredients:

• 8 lbs Reser’s® Italian Pasta Salad (71117.14759)
• 20 each 2 oz Halloumi cheese pieces
• 2 oz Basil leaves, stems removed 
• 5 oz Baby spinach
• 1 cup Almonds, sliced and toasted
• 1 ¼ cup Honey 
• Avocado oil to brush cheese to grill

Directions:

1. In a large bowl, mix the Reser’s Italian Pasta Salad with the basil, baby spinach, and toasted almonds.
2. Let the pasta mixture marinate 4-5 hours before serving.
3. Heat a grill and brush Halloumi cheese pieces with avocado oil.
4. Grill on each side and set aside to keep warm.
5. To serve, fill the salad into a serving bowl.
6. Slice the Halloumi on the bias and place atop pasta salad.
7. Drizzle the cheese with 1 Tbsp honey per serving to finish.

schiedadmin In Pasta & Macaroni Salad, Prepared Salads

Parmesan Chili Crisp Macaroni Salad

Parmesan Chili Crisp Macaroni Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Signature Macaroni Salad (71117.06039)
• ¾ cup Parmesan cheese, shredded
• ¾ cup Green onions, thinly sliced
• 2 cups Chili garlic crisp, homemade or prepared

Directions:

1. In a large bowl, mix the Reser’s Signature Macaroni Salad with the shredded Parmesan and green onions.
2. To serve, place the macaroni salad onto an entrée plate, and top with 1 Tbsp of chili garlic crisp, drizzling some of the oil around the plate.
3. Pair with dry-rubbed and grilled chicken wings.

schiedadmin In Potato Salad, Prepared Salads

Tapatio Style Potato Salad

Tapatio Style Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
• ¾ cup Radish, topped and diced into ½-inch pieces
• 2 cups Yellow corn, grilled and cut off of cob
• 25 each Lime wedges
• Tajin to sprinkle on top
• Radish slices for garnish

Directions:

1. In a large bowl, mix the Reser’s Diced Red Skin Salad with the diced radish and grilled corn.
2. Refrigerate for 1-2 hours before serving.
3. Scoop into bowl for serving, garnish with a lime wedge, sprinkle of Tajin, and 3 radish slices.

schiedadmin In Potato Salad, Prepared Salads

North African Potato Salad

North African Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

• 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
• ½ cup Preserved lemon, divided in half (¼ cup and ¼ cup)
• 12 leaves Mint, chiffonaded
• 2 oz Baby arugula
• Mint leaves, small for garnish

Directions:

1. In a large bowl, add the Reser’s Mustard Potato Salad, and fold in 1/4 cup of preserved lemon, mint chiffonade, and baby arugula.
2. Allow the flavors to meld for one hour before serving.
3. Portion into 5 oz cups and garnish with reserved preserved lemon and 3-4 small mint leaves.