schiedadmin In Prepared Salads

Tuna-Mac Salad

Tuna-Mac Salad

Yield: 30- 6 oz Servings

Ingredients:

• 8 lb. Reser’s® Elbow Macaroni Salad (71117.00188)
• 2 cups Tuna canned in water, drained of liquid
• 1 cup Celery, diced
• 1 1/2 cups Edamame, IQF thawed
• 2 cups Cheddar cheese, shredded

Directions:

1. Add Reser’s Elbow Macaroni Salad to a large bowl.
2. Stir in tuna, celery, and edamame gently to combine.
3. Garnish with shredded Cheddar cheese and serve.

schiedadmin In Prepared Salads

Mexican Potato Salad

Mexican Potato Salad

Yield: 40-5 oz Servings

Ingredients:

• 8 lb.  Reser’s® Diced Red Skin Potato Salad (71117.14102)
• 4 cup cooked Corn kernels
• 1/4 cup Chipotle chiles in adobo, finely chopped
• 1/2 cup Red bell pepper, diced
• 1/4 cup Lime juice
• Salt & pepper to taste
• 1/4 cup Green onions, thinly sliced

Directions:

1. Mix Reser’s® Diced Red Skin Potato Salad with corn, bell pepper, chiles and lime juice.
2. Add salt & pepper to taste.
3. Garnish with sliced green onions.

schiedadmin In Prepared Salads

Chicken Salad Bagel Sandwich

Chicken Salad Bagel Sandwich

Yield: 1 Serving

Ingredients:

• 3/4 cup Reser’s® Chicken Salad (71117.14132)
• 1 sesame bagel
• 2 leaves butter lettuce
• Side of Reser’s® Specialty Four Bean Salad (71117.14135)

Directions:

1. Cut bagel in half and toast for 3 minutes.
2. Top one half of the bagel with Reser’s Chicken Salad and lettuce leaves. Top with remaining bagel half.
3. Serve with Reser’s Specialty Four Bean Salad.

schiedadmin In Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 Tacos

Ingredients:

• 7 lb. carton Reser’s® Regular Coleslaw (71117.15124)
• 50 each Don Pancho® 6-inch Corn Tortillas (79341.01101), warmed on the grill to order
• 10 lb. White fish, such as cod or tilapia, cut into 3 oz strips
• 4 lb. tub Reser’s® Purely Hand-Cut Bite-Sized Pineapple Chunks (79453.77957)
• 3/4 cup Chipotle pepper in adobo, finely diced
• Kosher salt & Black pepper to taste
• 2 cups Vegetable oil for seasoning fish and also for grilling
• 10 Limes, cut into wedges
• Side of Reser’s® Baja Café Pico de Galla Salsa (71117.00134)
• Side of Don Pancho® Thin Yellow Corn Pre-Cut 4-Cut (79341.01365)

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.

schiedadmin In Fruit, Prepared Salads

Tuna Melt

Tuna Melt

Yield: 1 Serving

Ingredients:

• 1/2 cup Reser’s® Tuna Salad (71117.11405)
• 2 slices Sourdough bread
• 1 slice Cheddar cheese
• Butter, for bread
• Side of Reser’s® Fruit Salad (79453.72846)

Directions:

1. Preheat skillet.  Butter the bread.
2. Stack Reser’s Tuna Salad and cheddar cheese on 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.

schiedadmin In Cut Potatoes, Prepared Salads

Shredded Potato Casserole

Shredded Potato Casserole

Yield: 60-7 oz Servings

Ingredients:

• 8 lbs 80/20 ground beef, cooked and drained of excess fat
• 10 lbs  Reser’s® Shredded Potatoes (71117.14433)
• 8 cups yellow onions, chopped
• 12 cups Cheddar cheese, shredded
• 3 quarts cream of chicken soup
• 2 quarts sour cream
• Kosher salt and black pepper to taste

Directions:

1. Preheat oven to 350°F.
2. Stir together Reser’s Shredded Potatoes, cooked beef, onions, and cheese in a large mixing bowl.
3. Whisk together soup and remaining ingredients in separate bowl until blended. Pour over potato mixture, stirring until uniform.
4. Spoon potato mixture into a two prepared 2”.
5. Bake uncovered for 1 hour and 15 minutes or until browned.
6. Cut into uniform rectangles and serve.

schiedadmin In Prepared Salads

Hawaiian Coleslaw

Hawaiian Coleslaw

Yield: 35-5 oz Servings

Ingredients:

• 7 lb. Reser’s® Chopped Cole Slaw (71117.15125)
• 4 cups Crushed pineapple, drained
• 2 lb. Reser’s® Orange Slices, drained (79453.74028)
• 2 cups macadamia nuts, crushed

Directions:

1. Mix all ingredients in a bowl and refrigerate for 2 hours before serving.

schiedadmin In Prepared Salads

Mediterranean Tuna Salad

Mediterranean Tuna Salad

Yield: 16 Entrée Salads

Ingredients:

• 5 lb. Reser’s® Tuna Salad (71117.11405)
• 4 cups White northern or cannellini beans, drained and rinsed
• 4 cups Artichoke hearts, quartered and drained
• 4 lb. Baby arugula or other leafy greens
• 2 cup Sun-dried tomatoes, julienned
• 6 Lemons, juice and zest
• Extra virgin olive oil

Directions:

1. Mix the beans, artichoke hearts, sun-dried tomatoes, and lemon juice into the Reser’s Tuna Salad in a mixing bowl.
2. Scoop salad onto a bed of baby arugula and garnish with lemon zest and a drizzle of extra virgin olive oil.
3. Serve with crusty bread.

schiedadmin In Prepared Salads

Smoky Cheddar Macaroni Salad

Smoky Cheddar Macaroni Salad

Yield:

Ingredients:

• 8 lb. Reser’s® Elbow Macaroni Salad 71117.00188)
• 2 cups Smoked ham, julienned
• 3 cups Smoked Cheddar cheese, julienned
• 2 cups Green bell pepper, diced
• 2 cups Celery, diced

Directions:

1. Add smoked ham, Cheddar cheese, green bell pepper, and celery to Reser’s Elbow Macaroni Salad for a protein-rich salad.
2. Garnish the top of the salad with 1 cup reserved Smoked Cheddar.

schiedadmin In Prepared Salads

Chopped Cole Slaw

Chopped Cole Slaw

Yield:

Ingredients:

• 7 lb. Reser’s® Chopped Cole Slaw (71117.15125)
• 1/2 cup Dijon mustard
• 1/2 cup Lemon juice, fresh
• 3 Tbsp Hot sauce
• 6 each Apples, cored and diced
• 1 cup Cooked bacon, crumbled

Directions:

1. In a mixing bowl, combine the mustard, lemon juice, and hot sauce.
2. Pour over the Reser’s Chopped Cole Slaw and stir in the apples and half of the bacon.
3. Transfer to a serving bowl and sprinkle remaining bacon over the top.