Category

Prepared Salads

Steakhouse Potato Gratin

Steakhouse Potato Gratin

Yield: 10 each 8 oz side dish servings

Ingredients:

  • 5 lb. Reser’s® Scalloped Potatoes (71117.56001)
  • 4 tsp Steak seasoning, plus more to garnish
  • 4 cups Smoked Gouda, shredded

Directions:

  1. Preheat oven to 450°F.
  2. Heat Reser’s Scalloped Potatoes in a steamer for 20 minutes, or until heated through.
  3. Place the potatoes into a third pan and transfer them to a steam table.
  4. To finish, place 8 oz of the heated scalloped into a gratin dish or cast-iron rarebit dish and top with 1/3 cup Smoked Gouda cheese and bake until golden brown, 4-5 minutes. Repeat for each additional serving.
  5. Garnish top of the gratin with a pinch of the steak seasoning.
 

Charm City Mac Salad

Charm City Mac Salad

Yield: 24 each 6 oz servings

Ingredients:

  • 8 lb. Reser’s® Signature Macaroni Salad (71117.06039)
  • 1 cup Celery, diced
  • 2 Tbsp Old Bay seasoning, plus more for garnish
  • 8 oz Lump crab meat or surimi
  • 1 cup Green onion, thinly sliced

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with celery, Old Bay seasoning, and crab meat.
  2. Scoop into a small bowl to serve and garnish with a dusting of Old Bay and thinly sliced green onion.
 

Garam Masala Egg Salad

Garam Masala Egg Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lb. Reser’s ® Classic Egg Salad (71117.14134)
  • 2 Tbsp Garam Masala
  • 2 Tbsp Cilantro, roughly chopped
  • 16 each Naan bread
  • Melted ghee for brushing naan

Directions:

  1. In a medium bowl, mix Reser’s Classic Egg Salad with the garam masala and cilantro. Combine thoroughly.
  2. Brush naan with melted ghee on both sides and lightly brown each side on a griddle.
  3. Place one scoop of the egg salad on a plate and serve with wedges of naan.
 

Hill Country Potato Salad

Hill Country Potato Salad

Yield: 30 each, 5 oz servings

Ingredients:

  • 8 lb. Reser’s® Country Potato Salad (71117.00189)
  • 1/2 cup Radish, thinly sliced into half-moons
  • 3/4 cup Bread and butter pickle chips, drained and sliced lengthwise
  • 1 cup Jalapeño slices, drained of brine
  • 1/2 cup Bread and butter pickle brine, reserved from draining
  • 30 each Bread and butter pickle chips, drained and reserved to garnish

Directions:

  1. In a large mixing bowl, add Reser’s Country Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately.
  4. Garnish each portion with a bread and butter pickle chip.
 

Smoky Cheddar Potato Salad

Smoky Cheddar Potato Salad

Yield: 30 each, 5 oz servings

Ingredients:

  • 8 lb. Reser’s® Regular Potato Salad (71117.00215)
  • 1 lb. Smoked Cheddar cheese cut into 1-inch matchsticks
  • 3 Tbsp Chipotle chile powder
  • 3/4 cup Green onion, bias cut, saving half for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Regular Potato Salad and remaining ingredients.
  2. Mix well and place into serving container.
  3. Refrigerate or serve immediately, garnishing with green onion.
 

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 12 Baked Oysters. Serves 6

Ingredients:

  • 12 Oysters, shucked
  • 1 cup Reser’s® Artichoke Jalapeño Dip (54627.20608)
  • 4 Egg whites, whisked until stiff peaks form

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
  2. Whisk 4 egg whites until they form stiff peaks.
  3. Fold egg whites into Reser’s Artichoke Jalapeño 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
  • 2 Tbsp 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 2 Tbsp shredded smoked Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema.
 

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 15 salad servings or 1 large catering bowl

Ingredients:

  • 5 lb. Reser’s® Bow Tie Florentine Pasta Salad (71117.15314)
  • 1 cup Genoa Salami, julienned
  • 1 cup Capicola ham, julienned
  • 1 cup Provolone cheese, julienned
  • 1 cup roasted red pepper, julienned
  • 1 cup Assorted black and green olives, pitted
  • 2 cups Parmesan cheese grated, plus extra for garnish
  • 2 lb. Mixed greens

Directions:

  1. Place Reser’s Bow Tie Florentine Pasta Salad and all other ingredients, reserving 1 lb of mixed greens, in a mixing bowl and stir together.
  2. Divide 1 lb of greens evenly on 15 chilled plates.
  3. Spoon Antipasto salad on the bed of mixed greens of each plate.
  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: 12 sliders. Serves 6.

Ingredients:

Directions:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 12 slider buns; place 2 oz of pork on each bun.
  2. Place 1 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)
  • 18 each Cherry or grape tomatoes
  • 4 cups Assorted mixed greens
  • 1/2 cup Red onion, thinly sliced
  • 8 oz fresh Green beans, blanched, shocked, and halved
  • 24 each Kalamata olives pitted
  • 6 Red potatoes size “B”, cooked, cooled, and quartered
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • Kosher Salt and fresh ground black pepper to taste
  • 6 each Eggs, hard-cooked and peeled

Directions:

  1. Whisk the oil, Dijon mustard, and vinegar together in a mixing bowl. Season with salt and pepper.
  2. Add the greens and onion to the dressing and toss until coated.
  3. Divide the dressed greens between 6 chilled salad plates.
  4. Place one 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the vegetables around the tuna salad.
  5. Cut eggs in half and garnish the salad to complete.