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 |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Simplot Good Grains™: Red Quinoa 6/2.5lb | 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 jalapeno blend and red quinoa according to package instructions. Chill.
- Step 2
- For each portion; in a clear cup layer: 2 oz. corn and jalapeno 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.
