Coastal Collective Salad
Directions
- Mix the lettuce and cabbage and lay on the plate
- Lay out the toppings in rows.
- Place the pickled green beans on top of the tapenade
- Drizzle dressing over top.
Ingredients
- 3 small slices Allegiance® Pork, Belly, cooked and crisped
- 1 cup Peak Fresh Produce® Cabbage, Shredded, with color
- 1 West Creek Dill Breaded Chicken Breast , cooked and sliced
- 2 tbsp Deviled Egg Salad, see note
- 3 oz West Creek® French Fries
- 2 tbsp Muffuletta tapenade, see note
- 3 pickled green beans
- 1 cup Peak Fresh Produce® Lettuce, Romaine, shredded
- 1/2 tbsp Peak Fresh Produce® Shallot(s), thin sliced
- 1 cup Spicy Herb Ranch, see note
- Roma® Tomatoes, Canned Diced
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
