Salads

A fresh entrée loaded with flavor!

Ingredients:

6 lbs (12 cups dry, 48 cups cooked) Whole wheat spaghetti, uncooked

8 cups (64 oz) Lite Asian toasted sesame dressing

6 lbs (12 cups) USDA Diced cooked chicken

3 lbs, 8 oz (7 cups) Fresh red peppers

1 lbs, 12 oz (3.5 cups) Broccoli florets RTU

4 lbs (24 cups) Romaine lettuce, roughly chopped

12 cups Ocean Spray® dried cranberries

Directions:

• Fill a large pot with approximately 7 gallons of water and bring to a boil. Add uncooked pasta and stir gently. Return to a boil and cook pasta for 7 minutes, until al dente.
• Drain quickly and rinse under cold water to stop the cooking process. Drain thoroughly and transfer to a large pan. Allow to cool completely. Mix with dressing. Cover and refrigerate until ready to use.
• Wash peppers thoroughly and drain. Slice peppers into thin strips.
• Arrange ingredients into an assembly line in the following order: lettuce, pasta, chicken, peppers, broccoli and cranberries.
• Assemble salads: Place 1/2 cup of romaine in serving container. Top with 1 cup of pasta, 2 ounces of diced chicken, 1/4 cup of bell pepper and 1/4 cup broccoli florets. Top with 1/4 cup dried cranberries. Refrigerate until service.

Yield:

Makes 48 servings