Asian Salad
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. For to-go salad the wonton noodles and dressing are packaged and placed on the side of the salad. |
|
Ingredients
| 3 | oz. | Tossed greens, washed and dried, sub recipe |
| 3 | oz. | Rotisserie chicken, skin removed, ½” dice |
| 1 | oz. | Edamame |
| 1 | oz. | Mandarin orange segments |
| ½ | oz. | Red onion, julienne |
| 1 | oz. | Carrots, match-sticks |
| 1 | oz. | Celery, cut on long bias |
| ½ | oz. | Red bell pepper, julienne |
| ½ | oz. | Seasonal mushrooms, sliced thin |
| 1 | oz. | Ken’s Sesame Oriental Dressing |
| ½ | oz. | Fried wonton noodles |
| 2 | sprigs | Cilantro, washed, dried, sprigs |
Equipment
- Foodservice gloves
- Tongs
- 1 oz. ladle
- Mixing bowl
- To-go container
Preparation
- Place lettuce in the to-go container.
- Top with remaining ingredients as shown, except dressing.
- Dress salad.
- Place lid on container.
- Serve immediately.
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