Category

Prepared Salads

In Pasta & Macaroni Salad, Prepared Salads

Grilled Chicken Mezza Salad

Grilled Chicken Mezza Salad

Yield: 12 Entrée Salads

Ingredients:

  • 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
  • 12 each Pita bread, grilled and cut into quarters
  • 12 each 6 oz Chicken breast
  • 1 cup Olive oil
  • ¼ cup Lemon juice, fresh
  • 2 Tbsp Italian seasoning
  • 6 each heads Butter lettuce, leaves removed, washed, and patted dry
  • 3 cups Roasted red pepper strips
  • 3 cups Artichoke hearts, marinated, drained
  • 2 each English cucumbers, sliced
  • 3 each Lemons, cut into wedges

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek yogurt, full fat
  • 1 cup Sour cream
  • 1/4 English cucumber, peeled, seeded, and grated
  • 2 Tbsp Lemon juice, fresh
  • 1 Tbsp fresh Italian parsley, finely chopped
  • 1 Tbsp fresh Dill, finely chopped
  • Kosher salt to taste

Directions:

  1. Mix all of the ingredients of the cucumber dressing in a bowl. Season with kosher salt, cover, and refrigerate at least 1 hour.
  2. Cut each chicken breast into 6 pieces.
  3. Marinate chicken in olive oil, lemon juice, and Italian seasoning blend for 2 hours under refrigeration.
  4. Pour off marinade and thread chicken onto skewers (soaked), grill to an internal temperature of 165°F.
  5. Let chicken rest wrapped loosely in foil for 10 minutes.
  6. On chilled plates, make a bed with Butter lettuce leaves, and place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  7. Arrange grilled chicken skewers, grilled pita, 1/4 cup roasted peppers, and 1/4 cup artichoke hearts with 5 sliced cucumbers and lemon wedges around the salad.
  8. Serve 1/4 cup Cucumber Herb Yogurt Dressing in a ramekin on the side.
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In Prepared Salads, Protein Salad

Deviled Eggs

Deviled Eggs

Yield: 48 Egg Halves

Ingredients:

  • 24 hard-cooked Eggs
  • 1 1/2 cups Reser’s® Egg Salad (71117.11412)
  • 3 Tbsp Panko breadcrumbs
  • 1/2 cup cooked Bacon, crumbled
  • 1/4 cup Parsley, minced
  • Paprika for garnish

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, parsley, and dusting of paprika.
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In Cole Slaw, Prepared Salads, Tortillas & Mexican

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on the griddle and set aside.
  2. Place 1/4 cup Reser’s Shredded Homestyle Cole Slaw onto the middle of the tortilla.
  3. Top shredded slaw with 2 ounces of warmed pulled pork.
  4. Top pulled pork with 1 tablespoon of spicy BBQ sauce of your choice.
  5. Garnish with Cotija cheese and 1 cilantro sprig.
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In Prepared Salads, Protein Salad

Asian Chicken Banh Mi Sandwich

Asian Chicken Banh Mi Sandwich

Yield: 14 Sandwiches

Ingredients:

Asian Chicken Salad

Banh Mi Sandwich

  • 14 each 8-inch French baguette-style roll
  • 84 oz Asian Chicken Salad
  • 28 each Romaine lettuce leaves trimmed and split into “spears”
  • 2 cups Carrot, peeled & julienned, placed into water
  • 2 cups Daikon, peeled & julienned, place into water
  • 28 each Cilantro, whole sprigs
  • Jalapeño pepper, thinly sliced (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 a sandwich, open a baguette and place 2 romaine spears, 6 oz Asian Chicken Salad & top with carrots, daikon, 2 cilantro sprigs, and sliced jalapeño. Repeat with remaining ingredients.
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In Pasta & Macaroni Salad, Prepared Salads

Chicken Farfalle Spinach Casserole

Chicken Farfalle Spinach Casserole

Yield: 12 each 8 oz servings

Ingredients:

Topping:

  • 1 1/2 cups small Bread cubes
  • 2 Tbsp Butter, melted
  • 1/4 cup Cheddar cheese, shredded
  • 1 Tbsp Italian parsley, chopped

Directions:

  1. Preheat oven to 350°F and grease 2-inch half pan.
  2. Whisk eggs in a large bowl and mix in Reser’s Florentine Bowtie Pasta Salad.
  3. Fold in Cheddar cheese and place into prepared half pan.
  4. Melt butter and mix with bread cubes, parsley, and Cheddar cheese.
  5. Top casserole with bread cube mixture and bake uncovered for 15-20 minutes until browned.
  6. Serve and top with more chopped parsley.
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In Potato Salad, Prepared Salads

Thai-Style Red Potato Salad

Thai-Style Red Potato Salad

Yield: 34 each 4 oz servings

Ingredients:

  • 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
  • 1/2 cup Sweet chili sauce, such as Mae Ploy
  • 1/2 cup Snow peas, julienned
  • 1/4 cup Green onions, thinly sliced
  • 1/2 cup Carrots, julienned

Directions:

  1. Combine sweet chili sauce, green onions, snow peas, and half of the julienned carrots in a large bowl.
  2. Mix in Reser’s Diced Red Skin Potato Salad to combine.
  3. Place into a bowl and garnish with remaining julienned carrots.
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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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