Category

Prepared Salads

In Pasta & Macaroni Salad, Prepared Salads

Cajun Macaroni Salad

Cajun Macaroni Salad

Yield: 36 each 4 oz servings

Ingredients:

  • 8 lbs Reser’s® Homestyle Elbow Macaroni Salad (71117.00288)
  • 2 Tbsp Canola oil
  • 2 lbs. Andouille sausage, cut into 1-inch pieces
  • 1/4 cup Green onions, sliced thin
  • 1 cup Green bell pepper, diced small
  • 1 Tbsp Smoked paprika
  • 1/2 tsp Cayenne pepper

Directions:

  1. Cook the diced Andouille sausage in a large skillet over medium heat with the canola oil until browned, about 5-6 minutes, stirring occasionally.
  2. Transfer to a plate topped with paper towels to drain and cool.
  3. Add half of the green onion and all the green peppers to a bowl and mix in Reser’s Homestyle Elbow Macaroni Salad to combine.
  4. Sprinkle in cayenne pepper and smoked paprika and mix to combine.
  5. Next, add the cooled sausage to the macaroni and combine.
  6. Let flavors combine for at least one hour before serving.
  7. Place into a serving bowl and garnish with remaining green onions.
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In Potato Salad, Prepared Salads

Carolina BBQ Potato Salad

Carolina BBQ Potato Salad

Yield: 32 each 4 oz servings

Ingredients:

Directions:

  1. Combine brown sugar and apple cider vinegar in a bowl to dissolve.
  2. Mix in Reser’s Mustard Potato Salad to combine.
  3. Portion potato salad mixture into 4 oz portions and top with 1 oz of pulled pork.
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In Cole Slaw, Prepared Salads

Curry Cole Slaw

Curry Cole Slaw

Yield: 24 each side dish servings

Ingredients:

  • 7 lbs Reser’s® Shredded Cole Slaw (71117.15363)
  • 1 cup Coconut milk
  • 1/2 cup Yellow curry paste, such as Mae Ploy
  • 1/4 cup fresh Lime juice
  • 1/4 cup fresh Orange juice
  • 1 bunch fresh Cilantro, chopped

Directions:

  1. Whisk coconut milk, curry paste, juices, and half of the chopped cilantro into a bowl.
  2. Mix Reser’s Shredded Cole Slaw with curry-coconut dressing and place into a bowl.
  3. Garnish with the remainder of the chopped cilantro.
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In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 tacos

Ingredients:

Directions:

  1. Preheat grill to 350°F. Rub the fish lightly with oil and season with salt and pepper on both sides.
  2. In a large bowl, mix the Reser’s Regular Coleslaw, Reser’s Purely Hand-Cut Pineapple Chunks, and diced chipotle pepper together. Season with salt and pepper to taste.
  3. Heat oil on grill and grill the fish until flaky, about 3 minutes per side.
  4. Remove fish from grill, cover with foil and let rest for 5 minutes.
  5. Assemble the tacos. Place 3 oz of the fish and top with ¼ cup pineapple coleslaw on a warmed Don Pancho Corn Tortilla. Repeat with remaining ingredients.
  6. Serve with Don Pancho Corn Tortilla Chips, Reser’s Baja Café Pico de Gallo Salsa, and lime wedges.
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In Fruit, Prepared Salads, Protein Salad

Tuna Melt

Tuna Melt

Yield: 20 each sandwiches

Ingredients:

Directions:

  1. Preheat cast iron skillet.  Butter the bread.
  2. Stack Reser’s Tuna Salad and cheddar cheese on a slice of buttered bread. Place remaining slice on top.
  3. Place sandwich on hot skillet. Cook 3 minutes per side or until cheese is melted.
  4. Serve hot with side of Reser’s Fruit Salad.
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In Prepared Salads

Bama Slamma Macaroni Salad

Bama Slamma Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp Prepared horseradish

Macaroni Salad

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Macaroni Salad, combine with red onions and broccoli with the white BBQ sauce and hot sauce in a large bowl.
  4. Fold in the Reser’s Homestyle Elbow Macaroni to combine.
  5. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
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In Prepared Salads, Protein Salad

White BBQ Chicken Salad Sandwich

White BBQ Chicken Salad Sandwich

Yield: 15 sandwiches

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp prepared Horseradish

Chicken Salad Base

  • 5 lbs tub Reser’s® Simply Chicken Salad (71117.11357)
  • 2/3 cup White BBQ Sauce
  • 1 cup Pimentos, diced and drained
  • ¼ cup Italian parsley, stemmed and chopped
  • 1 cup Celery, thinly sliced
  • 1 Tbsp Hot sauce
  • ¼ cup Breadcrumbs, unseasoned

For Each Sandwich

  • 2 Slices Japanese milk bread or Pullman loaf
  • 1 Tbsp butter, melted
  • 5 oz Chicken salad base
  • 3 Slices Dill pickle
  • 2 leaves Butter lettuce
  • 8-10 Potato chips, kettle cooked

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Chicken Salad Base, combine the Reser’s Simply Chicken Salad with the White BBQ Sauce, pimentos, parsley, sliced celery, hot sauce, and breadcrumbs with a spatula until mixed through.
  4. Refrigerate Chicken Salad Base for 4 hours before making sandwiches.
  5. For each sandwich, brush each piece of bread with butter and grill until golden bread.
  6. Start with one slice of toasted bread,  and layer butter lettuce, chicken salad base, pickle slices, and top with kettle chips.
  7. Top with toasted bread slice and serve.
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In Prepared Salads, Protein Salad

Everything Chicken Bagels

Everything Chicken Bagels

Yield: 12 each bagel sandwiches

Ingredients:

Everything Chicken Salad Base

  • 5 lbs tub Reser’s® Chicken Salad (71117.11419)
  • 3 Tbsp Italian parsley, stemmed and chopped
  • 1/3 cup Green onions, thinly sliced
  • ¼ cup Everything seasoning

Per Sandwich

  • 1 each Plain bagel, cut in half and toasted
  • 2 Tbsp Cream cheese
  • 6 oz Everything Chicken Salad Base
  • 1 tsp Everything seasoning
  • 3-4 leaves Butter or Little Gem lettuce
  • ¼ Avocado, sliced
  • Baby arugula salad

Directions:

  1. For Everything Chicken Salad Base, mix the Reser’s Chicken Salad with the parsley, green onions, and everything seasoning in a large bowl until combined.
  2. Toast bagel and spread each half with cream cheese.
  3. Top cream cheese with lettuce leaves.
  4. Scoop 3 oz of the Everything Chicken Salad Base atop each half.
  5. Garnish with Everything seasoning and plate with avocado and baby arugula salad.
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