Southwestern Salad – Two Ways

Southwestern salad 2 ways – Grab and go catering; patient feeding. This salad can be altered to add, replace or delete ingredients and assembled in a “to- go” container or plate for patients.

Recipe Author: Aatul Jain

Portion size: About 24 oz by volume

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Chef’s Notes:

  • You can use one or more greens for the lettuce medley. Romaine, iceberg, triple washed spinach, add arugula for a peppery bite, leaves of herbs for more flavor
  • This salad can be altered to add, replace or delete ingredients and assembled in a “to- go” container or plate for patients.
  • Suggestion: Add Wonton crisps, these hold and taste better than the pre-crisped tri-color tortilla strips which provide eye appeal. Feel free to serve this with a side of fresh-baked/ fried tortilla chips instead.

 

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Additional information

Cooking Method

DIETARY

Uses

CATERING, GRAB AND GO, PATIENT FEEDING
RECIPE TYPE

OPERATOR SUBMISSION

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