Products used in this recipe
Quinoa Spinach Chef Salad
Yield: 20 Servings (12 oz.)
Yield: 20 Servings (12 oz.)
A salad in a cup—with all the flavors you expect in a chef salad plus a few additions that are sure to please. Top with creamy avocado ranch for a satisfying lunch that's just the right size.
Ingredient | Weight | Measure |
---|---|---|
40 oz. | 1 bag | |
20 oz. | ||
Cherry tomatoes, quartered | 40 oz. | |
Ham, cooked, 1/2-inch dice | 20 oz. | |
Cheddar cheese, sharp, 1/2-inch dice | 20 oz. | |
Eggs, hard-boiled, diced | 40 oz. | 20 each |
Spinach, fresh | 20 oz. | |
Avocado Ranch dressing, prepared | 40 fl. oz. | |
Disposable clear cups with lids, 18-20 oz. | 20 each | |
Disposable 2 oz. lidded portion cups | 20 each |
Preparation Instructions:
Step 1
Prepare corn and jalapeño blend and red quinoa according to package instructions. Chill.
Step 2
For each portion; in a clear cup layer: 2 oz. corn and jalapeño blend, 2 oz. cherry tomatoes, 1 oz. ham. 1 oz. cheese, 1 oz. red quinoa, 2 oz. egg and finish with 1 oz. spinach. Cover with lid . Serve with 2 fl. oz. dressing in a lidded portion cup.