INGREDIENTS
- 12 lbs. White Quinoa
- 6 1/4 lbs. chicken, cooked, diced
- 12 1/2 qts. romaine lettuce, chopped
- 8 1/4 qts. egg, hard-boiled, cooked, chopped
- 12 1/2 qts. red cabbage, shredded
- 6 1/4 qts. grape tomatoes, cut in 1/2 if large
- 5 1/4 qts. ranch dressing
- 1 qt. Sriracha sauce
Directions
- Cook InHarvest White Quinoa according to package instructions. Cool completely on a sheet pan.
- Whisk together the ranch dressing and Sriracha sauce.
- Fill 2 oz. dressing cups with ¼ c. of dressing and cover with a lid.
- Layer ingredients into 16 oz. cups as follows:
-1 c. white quinoa
-½ c. cabbage
-1 oz. chicken (about ¼ c., products will vary)
-½ c. chopped romaine lettuce
-1.5 oz. chopped egg (about 1/3 c.)
-¼ c. grape tomatoes - Cover with a flat lid.
- Place the dressing cup on top of the flat lid.
- Place domed lid on top of salad cup and press to seal.
- To make the salad, remove lids from the cup. Pour contents of the dressing container into the cup. Replace domed lid only and shake until ingredients are mixed.
Recipe Yield: 100 (16 oz.) salads
Nutrition Facts
Per serving: 630 cal., 49 g carb., 24 g pro., 39 g fat, 56% cal.from fat, 210 mg chol., 500 mg. sod., 5 g. fiber, 8% calcium
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