• 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

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.

• 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

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.

• 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
• 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

1. Mix all off the ingredients of the cucumber dressing in 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.

• 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

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.

Asian Chicken Salad

• 5 lb. Reser’s® Gourmet White Chicken Salad (71117.11398)
• 1/4 cup Soy sauce
• 1 Tbsp Toasted sesame oil
• 1/3 cup Sambal oelek

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”
• 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)

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 julienned carrot and daikon, 2 cilantro sprigs, and sliced jalapeño. Repeat with remaining ingredients.

• 5 lb. Reser’s® Simply Chicken Salad (71117.11357)
• 1 cup Red seedless grapes, halved
• 1 cup Mandarin orange segments, drained
• 1 cup Candied walnuts
• 1/2 cup Green onion, sliced

1. Empty Reser’s Simply Chicken Salad into a large mixing bowl.
2. Reserve 1/4 cup each of grapes, orange segments, walnuts, and green onion for garnish.
3. Stir in the remaining ingredients.
4. Place into clean bowl and refrigerate or serve.

• 4 1/2 lb. Reser’s® Florentine Bowtie Pasta Salad (71117.15314)
• 8 each Eggs, beaten
• 2 cups Cheddar cheese, shredded

Topping:

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

1. Preheat oven to 350°F and grease 2-inch half pan.
2. Whisk eggs in 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 15-20 minutes until browned.
6. Serve and top with more chopped parsley.