Category

Prepared Salads

In Prepared Salads

Homestyle Chicken Macaroni Salad Bowl

Homestyle Chicken Macaroni Salad Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lb. carton Reser’s Amish Macaroni Salad (71117.00212)
  • 2 cups Canola oil
  • 50 each 4 oz Chicken breasts, pounded to ½-inch
  • 3 cups Seasoned flour
  • Sauteed spinach
  • 1 ½ cup Italian parsley, stemmed and finely chopped

Homestyle chicken gravy

  • 8 oz Butter
  • 8 oz (2 cups) AP flour 
  • 1 gallon Chicken stock
  • 1 gallon Heavy cream
  • 2 tsp Black pepper, 28 mesh

Directions:

  1. In a large stockpot, melt the butter until bubbling, but not brown.
  2. Add flour, whisk together, and cook for 1-2 minutes without browning.
  3. Whisk in the heavy cream and chicken stock and bring to a simmer.
  4. Cook for 15- 20 minutes until thickened and whisking frequently.
  5. Season with kosher salt and black pepper to taste and place into steamtable pan and keep warm.
  6. Per order, dust 2 chicken breasts in seasoned flour and sear in a sauté pan. 
  7. Brown on both sides and then add 5 oz ladle of sauce and finish the chicken in the sauce.
  8. In a large bowl, place 5 oz Amish Macaroni Salad, ½ cup sauteed spinach, 2 chicken cutlets, top with chicken gravy, and garnish with chopped Italian parsley.
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In Prepared Salads

Mustard Potato Salad Salmon Bowl

Mustard Potato Salad Salmon Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lb. Reser’s Mustard Potato Salad (71117.00212)
  • 25 each 6 oz Salmon fillets, skin on
  • Avocado oil
  • Kosher salt and black pepper
  • 125 each, Grilled Asparagus stalks

Whole Grain Mustard-Agave Glaze

  • 1 cup Agave syrup, light
  • ½ cup Whole grain mustard
  • ¾ cup Dijon mustard
  • ½ cup Rice vinegar, unseasoned
  • ¼ cup Brown sugar
  • 2 Tbsp Shallot, peeled and minced
  • 2 tsp Kosher salt

Directions:

  1. Whisk together all the ingredients for the Whole Grain Mustard-Agave Glaze in a bowl. Cover and refrigerate overnight prior to serving.
  2. Heat a griddle to 375°F.
  3. Season the salmon with kosher salt and black pepper on both sides.
  4. Heat oil on griddle and cook salmon until golden brown on both sides, pulling off when medium rare.
  5. In a large bowl, place 5 oz. Reser’s Mustard Potato Salad, top with seared salmon fillet, 5 grilled asparagus stalks, 2 Tbsp Agave mustard glaze on salmon and around plate.
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In Prepared Salads

Carolina Slaw Bowl

Carolina Slaw Bowl

Yield: 20 each entrée bowls

Ingredients:

  • 7 lb. carton Reser’s Shredded Homestyle Cole Slaw (71117.15126)
  • 3 cups Red cabbage, shredded
  • 3 Tbsp Green onions, thinly sliced
  • 2 cups Pickled red onions slices
  • 4 cups Carolina BBQ Glaze
  • 8 lbs. Pulled pork, warmed
  • 20 each Hawaiian rolls, buttered and toasted
  • ½ cup Butter, softened

Carolina BBQ Glaze

  • 3 cups Apple cider vinegar
  • 1 cup Ketchup
  • ½ cup Brown sugar
  • 2 tsp Kosher salt
  • 1 tsp Crushed red pepper

Directions:

  1. In a large bowl, combine the Shredded Homestyle Cole Slaw with the shredded red cabbage and green onions. Cover and refrigerate for at least 2 hours.
  2. For Carolina BBQ Glaze, whisk together all the ingredients in a medium bowl. Cover and refrigerate overnight prior to serving.
  3. To serve, place 6 oz red cabbage slaw into a bowl with 6 oz pulled pork, ¼ cup glaze over the pork and top with pickled red onions and a toasted Hawaiian roll.
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In Prepared Salads

Habanero Pineapple Chicken Salad Tostadas

Habanero Pineapple Chicken Salad Tostadas

Yield: 25 each 5 oz sides

Ingredients:

  • 5 lb. Reser’s Simply Chicken Salad (71117.11357)
  • 1/4 each whole Pineapple, peeled, quartered, cored, grilled and diced
  • ½ cup Orange juice
  • 1 tsp Mexican oregano, whole (not ground)
  • 3 each Habanero peppers, seeded 
  • 5 each Garlic cloves, peeled
  • 3 Corn tostadas, pre-fried
  • 18 each Corn Tostadas, pre-fried
  • 1 cup Cilantro leaves

Directions:

  1. Grill and cool pineapple quarter.
  2. When cool, dice pineapple into ½-inch pieces and refrigerate.
  3. In a blender, blend the orange juice, oregano, habanero pepper, garlic and three corn tostadas until smooth.
  4. In a medium bowl, mix the orange-habanero liquid with the Reser’s Simply Chicken Salad and combine with a spatula.
  5. To plate, place 1 Tbsp of the chicken salad below the tostada to keep it from moving around.
  6. Place tostada atop the small amount of chicken salad.
  7. Top tostada with 5 oz of chicken salad.
  8. Garnish with ¼ cup grilled and diced pineapple and 4-5 cilantro leaves.
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In Prepared Salads

Sweet Heat Mustard Tater Salad

Sweet Heat Mustard Tater Salad

Yield: 25 each 5 oz sides

Ingredients:

  • 8 lb. carton Reser’s Mustard Potato Salad (71117.00212)
  • ¼ cup Agave nectar
  • ¼ cup Yellow mustard
  • ¼ cup Apple cider vinegar
  • 1 Tbsp Hot sauce
  • 1 ½ tsp Red pepper flakes
  • Italian parsley sprigs

Directions:

  1. In a large metal bowl, whisk together the agave nectar, mustard, cider vinegar, and red pepper flakes.
  2. Add the Reser’s Mustard Potato Salad to the bowl and fold together to combine.
  3. Portion into small bowls and garnish with Italian parsley.
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In Prepared Salads

Serrancho Slaw

Serrancho Slaw

Yield: 25 each 5 oz sides

Ingredients:

  • 7 lb. carton Reser’s Chopped Cole Slaw (71117.15125)
  • 1 cup Sour Cream
  • 3 Tbsp Ranch seasoning
  • 3/4 cup Serrano peppers, seeded and diced (1/4 cup reserved for garnish)
  • 2 Tbsp Chives, minced

Directions:

  1. In a large metal bowl, combine the sour cream, ranch seasoning, ½ cup Serrano peppers, and chives.
  2. Fold the Reser’s Chopped Cole Slaw together to combine.
  3. Portion into small bowls and garnish with reserved diced Serrano peppers.
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In Prepared Salads

Texas-Style Red Potato Salad

Texas-Style Red Potato Salad

Yield: 18 each 5 oz sides

Ingredients:

  • 5 lb. tub Reser’s Red Skin Potato Salad with Dill (71117.19510) 
  • ¼ cup Jalapeño peppers, seeded and diced
  • ½ cup Jalapeño pepper canned, drained of brine and brine saved
  • 2 Tbsp Jalapeño brine

Pickled Mustard Seeds

  • 1 cup Apple cider vinegar
  • 1 cup Water
  • 2 Bay leaves
  • 1 Tbsp Sugar
  • ¾ cup Brown sugar
  • 1 Tbsp Kosher salt
  • 1 cup Yellow mustard seeds

Directions:

  1. For the Pickled Mustard Seeds, whisk to combine the apple cider vinegar, water, bay leaves, sugar, brown sugar, and salt in a small saucepan. Heat until the sugar has dissolved and set aside to cool.
  2. Place seeds in a small saucepan and cover with cold water. Bring to a boil, then drain through a fine-mesh strainer and discard the water. Repeat the process several times until the discarded water does not taste bitter.
  3. Transfer the blanched mustard seeds to the pot with the brine. Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. Transfer the seeds to a sealable container, let cool at room temperature. Once cooled, label and refrigerate.
  4. For the Potato Salad,  combine the Reser’s Red Skin Potato Salad with Dill with the diced fresh and canned jalapeño pepper and the pepper brine in a large metal bowl. Fold together to combine.
  5. Fill into a container and refrigerate for at least 2 hours before serving.
  6. Portion onto a plate and garnish with the 1 Tbsp pickled mustard seeds. Serve with smoked beef sausage.
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In Prepared Salads

“Big Dill” Pickle Slaw

“Big Dill” Pickle Slaw

Yield: 25 each 5 oz sides

Ingredients:

  • 7 lb. carton Reser’s Chopped Cole Slaw (71117.15125)
  • 1 ½ cup Dill pickles, diced
  • ½ cup Pickle brine
  • ¼ cup White vinegar
  • 1 tsp Celery seed
  • ½ cup Italian parsley, leaves chopped

Directions:

  1. In a large metal bowl, combine the Reser’s Chopped Cole Slaw with the diced pickles, pickle brine, vinegar, and celery seed.
  2. Fold together to combine.
  3. Fill into a container and refrigerate for at least 2 hours before serving.
  4. Portion into a cup and serve with smoked ribs and sliced pickles.
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In Prepared Salads

Furikake Tuna Salad Sandwich

Furikake Tuna Salad Sandwich

Yield: 16 each sandwiches

Ingredients:

  • 5 lb. Reser’s Tuna Salad (71117.11405)
  • ½ cup Furikake seasoning
  • 1 cup Green onions, green only, thinly sliced, 1/3rd cup kept for garnish
  • 4 English cucumbers, halved and thinly sliced lengthwise
  • 2 Tbsp Kosher salt
  • 32 slices Japanese white milk bread (Shokupan)
  • 1 lb. Butter, unsalted and softened, for spreading on bread

Directions:

  1. In a large metal bowl, combine Reser’s Tuna Salad with the furikake seasoning and green onions, and mix to combine.
  2. Refrigerate salad base for 30 minutes.
  3. Cut each English cucumber in half and then thinly lengthwise and season with kosher salt.
  4. Let the cucumbers sit for 15 minutes then pat dry.
  5. To build the sandwich:
    • Butter two slices of bread.
    • Layer cucumber slices to the edge of the bread (both sides).
    • Top with 5 oz of tuna salad mixture and put the sandwich together.
    • Wrap tightly and refrigerate for at least 10 minutes before serving.
    • To serve, cut off bread crusts and plate with thinly sliced green onion.
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In Prepared Salads

Honey Almond Chicken Salad Crostini

Honey Almond Chicken Salad Crostini

Yield: 18 each appetizer servings

Ingredients:

  • 5 lb. Reser’s Simply Chicken Salad (71117.11357) 
  • ½ cup Honey
  • 1/3 cup Dijon mustard
  • 1 cup Almonds, sliced and toasted, divided in half
  • 2 Tbsp Tarragon, chopped
  • 2 Tbsp Italian parsley, chopped
  • Italian parsley, chopped for garnish
  • Crostini for serving, 7 per order

Directions:

  1. In a large metal bowl, combine the honey and Dijon mustard.
  2. Fold in the Reser’s Simply Chicken Salad, almonds, and herbs to combine.
  3. Scoop 5 oz. chicken salad onto a plate, top with toasted almonds and parsley, and serve with crostini.
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