Spicy Quinoa Cobb Shaker Salad - Military Foodservice

Spicy Quinoa Cobb Shaker Salad - Military Foodservice

InHarvest Products Used

Ingredients:

Yield: 100 salads
Each portion: 1 shaker salad (16 oz.)

  • 12 lbs. InHarvest White Quinoa
  • 6.25 lbs. chicken, cooked, diced
  • 12.5 qts. romaine lettuce, chopped
  • 8.25 qts. egg, hard-boiled, cooked, chopped
  • 12.5 qts. cabbage, red, shredded
  • 6.25 qts. grape tomatoes (cut in ½ if large)


Dressing:

  • 5.25 qts. ranch dressing
  • 1 qt. sriracha sauce

 

Directions:

  1. Cook InHarvest White Quinoa according to package instructions.
  2. Cool completely on a sheet pan.
  3. Whisk together the ranch dressing and Siracha sauce.
  4. Fill 2 oz. dressing cups with ¼ c. of dressing and cover with a lid.
  5. 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

  6. Cover with a flat lid.
  7. Place the dressing cup on top of the flat lid.
  8. Place domed lid on top of salad cup and press to seal.
  9. 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.

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