Spicy Quinoa Cobb Shaker Salad – Military Foodservice

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  • Spicy quinoa cobb shaker salad in cup

INGREDIENTS

  • 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

  1. Cook InHarvest White Quinoa according to package instructions. Cool completely on a sheet pan.
  2. Whisk together the ranch dressing and Sriracha sauce.
  3. Fill 2 oz.  dressing cups with ¼ c. of dressing and cover with a lid.
  4. 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
  5. Cover with a flat lid.
  6. Place the dressing cup on top of the flat lid.
  7. Place domed lid on top of salad cup and press to seal.
  8. 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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