Category

Prepared Salads

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.
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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:

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

Ginger Ponzu Slaw

Ginger Ponzu Slaw

Yield: 20 each 5 oz side servings

Ingredients:

  • 7 lbs Reser’s® Chopped Coleslaw, syrup drained and reserved for dressing (71117.15125) 
  • 3 Tbsp Ginger, peeled and finely minced
  • 3 Tbsp Ponzu sauce
  • 1 ½ cup Green onions, thinly sliced, ½ cup reserved for garnish
  • Black sesame seeds for garnish

Directions:

  1. In a large bowl, mix the Reser’s Chopped Cole Slaw with ginger, ponzu, and 1 cup green onions.
  2. Refrigerate base for at least 2 hours before serving to allow flavors to blend.
  3. To serve, place 5 oz of the coleslaw base in a bowl and garnish with black sesame seeds and green onions.
  4. Pairs well with Huli huli chicken or Kalbi rib.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Mushroom Korean Noodle Salad

Sesame Mushroom Korean Noodle Salad

Yield: 8 each entrée salad servings

Ingredients:

  • 5 lbs Stonemill Kitchens® Korean Noodle Salad (71117.18503)
  • 1 lb King Oyster mushrooms, halved lengthwise
  • 1 Tbsp Ginger, peeled and finely minced
  • ¼ cup Canola oil
  • ¼ cup Soy sauce
  • ¼ cup Sesame oil
  • Toasted sesame seeds for garnish
  • ½ cup Green onions, thinly sliced

Directions:

  1. For the Mushroom Marinade, whisk together the ginger, canola oil, soy sauce, and sesame oil.
  2. Place the halved King Oyster mushrooms in a ½ pan and toss with soy/sesame marinade.
  3. Let the mushrooms marinate at room temperature for 30-40 minutes.
  4. Drain and discard the marinade.
  5. Heat a grill or grill pan until hot.
  6. Grill the mushrooms on both sides, 1-2 minutes. Set aside at room temperature.
  7. Reserve 8 grilled mushroom halves, and cut each in half to garnish salads.
  8. Dice the remaining mushrooms and combine with the Stonemill Kitchens Korean Noodle Salad, refrigerate for 30 minutes before serving.
  9. To serve, place 9 oz of the Korean noodle salad in a salad bowl, and top with two grilled mushroom pieces. Garnish with toasted sesame seeds and 1 Tbsp green onion.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Edamame Caesar Pasta Salad

Edamame Caesar Pasta Salad

Yield: 10 each entrée salad servings

Ingredients:

  • 4.5 lbs Reser’s® Caesar Bow Tie Pasta Base (71117.14771)
  • 2 tsp Soy sauce
  • 2 cups Edamame, shelled IQF (soybeans), blanched for 1 minute, shocked and drained
  • 2 cups Snap peas, blanched and shocked, cut in half
  • 10 each Eggs (Ramen style eggs or shoyu eggs), steamed for 7 minutes and shocked

Egg Marinade

  • 1 cup water
  • ½ cup+ 1 Tbsp Soy sauce
  • ½ cup Mirin
  • 2 Tbsp Dark soy sauce

Directions:

  1. Start by whisking together the water, soy, mirin, and dark soy sauce for the egg marinade.
  2. Steam, shock, and peel the eggs and submerge in the marinade for 12-24 hours.
  3. After the marination of the eggs is complete, drain and discard the marinade and refrigerate the eggs until ready to serve.
  4. In a large bowl, mix the Reser’s Caesar Bow Tie Base with the soy sauce, edamame, and snap peas. Refrigerate 30 minutes before serving.
  5. To serve, place 10 oz of the pasta/pea base into a chilled serving bowl and top with one ramen egg, cut in half.
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In Prepared Salads, Protein Salad

Chaat Masala Chicken Salad

Chaat Masala Chicken Salad

Yield: 14 each entrée portions

Ingredients:

  • 5 lbs bag Reser’s® Simply Chicken Salad (71117.11357)
  • 2 Tbsp Chaat masala
  • 2 each Lemon, zested
  • ½ cup Cilantro, roughly chopped
  • 1 cup Red onion, julienned, ¼ cup reserved for garnish
  • 14 pieces Naan bread, grilled to golden brown with ghee
  • ½ cup Ghee, softened
  • Lemon zest to garnish

Directions:

  1. In a medium bowl, mix the Reser’s Simply Chicken Salad with chaat masala, lemon zest, cilantro, and red onion.
  2. Place the salad in a container and refrigerate for at least 4 hours before serving.
  3. To serve, place 6 oz of the chaat masala chicken salad and garnish with fresh lemon zest and julienned red onion.
  4. Serve with wedges of grilled Naan bread.
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In Pasta & Macaroni Salad, Prepared Salads

Spicy Korean Noodle Salad

Spicy Korean Noodle Salad

Yield: 10 each entrée portions

Ingredients:

  • 5 lbs tub Reser’s® Korean Noodle Salad (71117.18503)
  • 2 Tbsp Gochugaru
  • 5 cups Red cabbage, finely shredded
  • 2 each English cucumber, deseeded and julienned 
  • Toasted sesame seeds for garnish

Directions:

  1. In a medium metal bowl, toss the Reser’s Korean Noodle Salad with gochugaru and mix to combine.
  2. Place the noodle salad in a container and refrigerate for at least 4 hours before serving.
  3. To serve, place 8 oz of the Korean noodle salad in a chilled bowl, garnish with toasted sesame seeds, ½ cup shredded red cabbage, and ½ cup julienned cucumber.
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In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 1 cup Poblano peppers, roasted, peeled, seeded and diced
  • ½ cup Queso Fresco
  • ½ cup Queso Cotija
  • ½ cup Green enchilada sauce
  • 2 cups Pepperjack cheese, shredded

Directions:

  1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
  2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
  3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
  4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.
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