Category

Prepared Salads

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 12 Baked Oysters. Serves 6

Ingredients:

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
  2. Whisk 4 egg whites unit they form stiff peaks.
  3. Fold egg whites into Reser’s Spinach-Artichoke Parmesan Dip.
  4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately.
 

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 Tbsp lime juice
  • 1/4 bunch cilantro, finely chopped

Directions:

  1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
  2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
  3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on case label instructions.
  4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
  5. Top with 1 oz shredded Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema.
 

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 6 servings

Ingredients:

  • 2 lbs Reser’s® Bow Tie Florentine Pasta Salad (71117.15314)
  • 4 oz Genoa Salami, Julienne cut
  • 4 oz Capicola ham, Julienne cut
  • 4 oz Provolone cheese, Julienne cut
  • Whole roasted red pepper, Julienne cut
  • Assorted black and green olives.
  • 8 oz Parmesan cheese grated, plus extra for garnish
  • 1 lb assorted fresh leafy greens

Directions:

  1. Place Reser’s Garden Pasta Salad and all other ingredients in a mixing bowl and stir together.
  2. Divide greens evenly on 6 chilled plates.
  3. Spoon Antipasto salad on the bed of greens.
  4. Garnish with a sprinkle of Parmesan cheese.
 

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 6 sliders

Ingredients:

Pineapple BBQ Sauce:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.75428)
  • 2 cups water
  • 12 oz tomato paste
  • 1/2 cup unsulphured molasses
  • 4 Tbsp apple cider vinegar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 2 tsp hickory liquid smoke
  • 1/4 tsp cayenne pepper

Pulled Pork Sandwiches:

Directions:

Pineapple BBQ Sauce:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior then cut into a large dice.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.

Pulled Pork Sliders:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 6 slider buns; place 3 oz of pork on each bun. Place 2 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
 

Tuna Salad Niçoise

Tuna Salad Niçoise

Yield: 6 servings

Ingredients:

  • 1 1/2 lb Reser’s® Tuna Salad (71117.11405)
  • 6 ea. Eggs, hard boiled
  • 4 ea. Roma tomatoes
  • ½ of a red onion sliced
  • 6 oz fresh green beans, cooked and cut in half
  • 4 oz Kalamata olives pitted
  • 4 red potatoes size “B”, cooked and quartered
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Whisk the oil & vinegar and salt and pepper together in a mixing bowl.
  2. Add the tomatoes, green beans, onion, olives, and potatoes to the dressing and toss until coated.
  3. Place one, 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the tossed vegetables around the tuna fish salad. Cut eggs in half and garnish the salad with them.
 

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 4 Sliders (2 each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use. Repeat process with Beef Slider Blend ingredients.
  2. Put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  3. Cook 2 minutes on one side, turn patty over and “smash” with a spatula. Cook sliders to an internal temperature of 171°F.
  4. Toast slider buns 30 seconds on each side
  5. To assemble, stack slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining 3 sliders.
  6. Garnish plate with spicy bread and butter pickles.
 

Grilled Chicken Mezza Salad

Grilled Chicken Mezza Salad

Yield: 12 Plates (6.5 oz salad per plate)

Ingredients:

  • 5 lb Reser’s® Roma Feta Pasta Salad (71117.14251)
  • 12 each pita bread, grilled and cut into quarters
  • 12 each 6 oz chicken breast
  • Olive oil
  • Lemon juice
  • Greek or Italian seasoning
  • 6 each butter lettuce leaves
  • 2 oz roasted red pepper strips
  • 2 oz artichoke hearts, marinated, drained
  • 2 oz cucumbers, sliced
  • 2 each lemon wedges
  • 1/4 cup Cucumber Herb Yogurt Dressing (see below)

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 1/2 cucumber, peeled, seeded, grated
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh Italian parsley, chopped
  • 1 Tbsp fresh dill, chopped

Directions:

  1. Marinate chicken in olive oil, lemon, and Greek or Italian seasoning blend. Cut each chicken breast into 6 pieces.
  2. Thread chicken onto skewers (soaked), grill to 165°F.
  3. Make a bed with butter lettuce leaves, and place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  4. Arrange grilled chicken skewers, grilled pita and roasted peppers with sliced cucumbers, lemon wedges and artichoke hearts around the salad.
  5. Serve Cucumber Herb Yogurt Dressing in a ramekin.
 

Deviled Eggs

Deviled Eggs

Yield: 24 Eggs

Ingredients:

  • 24 hard-cooked eggs
  • 12 oz Reser’s® Egg Salad (71117.11412)
  • 3 Tbsp panko breadcrumbs
  • 2 oz cooked bacon, crumbled
  • 1/4 cup parsley, minced

Directions:

  1. Cut the eggs in half, lengthwise, and carefully remove the yolks and set aside.
  2. In a bowl, combine the egg yolks, Reser’s Egg Salad and remaining ingredients, reserving some parsley and bacon for garnish. Mix thoroughly.
  3. With a spoon or small scoop, fill each egg white with filling.
  4. Garnish each with reserved bacon crumbles and parsley.
 

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 30 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on griddle and set aside.
  2. Place 2 Tbsp shredded cabbage on top of warmed tortilla.
  3. Place 2 Tbsp Shredded Homestyle Cole Slaw over shredded cabbage.
  4. Top shredded slaw with 2 ounces warmed pulled pork.
  5. Top pulled pork with 1 tablespoon spicy BBQ sauce of your choice.
  6. Garnish with Cotija cheese and 1 cilantro sprig.
 

Asian Chicken Salad for Banh Mi Sandwich

Asian Chicken Salad for Banh Mi Sandwich

Yield: 14 Sandwiches (6 oz salad per sandwich)

Ingredients:

Asian Chicken Salad

Banh Mi Sandwich

  • 14 each 8-inch French baguette-style roll
  • 84 oz Asian Chicken Salad (see above)
  • 28 each romaine lettuce leaves trimmed and split into “spears”
  • 28 oz carrot, peeled & shredded
  • 28 oz daikon, peeled & shredded
  • 14 oz cilantro, whole sprigs
  • Jalapeño sliced thin (optional)

Directions:

  1. To make Asian Chicken Salad, combine Reser’s Gourmet White Chicken Salad, soy sauce, sesame oil, and sambal oelek.
  2. To assemble sandwich, open baguette and place 2 romaine spears, 6 oz Asian Chicken Salad & top with 2 oz shredded carrot, 2 oz daikon, 1 oz cilantro, and sliced jalapeño. Repeat with remaining ingredients.