 |
Yield: 12 Servings (11 oz. each)
Suggested Menu Price: $4.95
Total Food Cost Per Serving: $1.46
Gross Profit Per Portion: $3.49
Food Cost Percent: 29.0
|
|
|
|
| It's a signature salad in a snap -- just add Sugar Snap Peas and crisp apple slices to a grilled chicken salad, and you've got something all your own. |
| Ingredients |
| Simplot Classic Sugar Snap Peas |
32 oz |
| Granny Smith Apples, peeled, sliced |
3 ea |
| Lemon Juice |
1/2 fl oz |
| Chicken Breast, seasoned, grilled, julienne |
48 oz |
| Olive Oil |
8 fl oz |
| Balsamic Vinegar |
4 fl oz |
| Salt |
1 tsp |
| Pepper |
1/2 tsp |
| Fresh Baby Salad Greens |
36 oz |
| Parmesan Cheese, shredded |
1 1/2 oz |
| Orange Zest |
2 tbsp |
| Walnut Pieces |
3 oz |
|
| Recipe Method |
| Place Simplot Sugar Snap Peas in boiling, salted water for 20 seconds. Immerse in cold water and drain.
Toss apples with lemon juice.
Whisk together the olive oil, balsamic vinegar, salt, and pepper.
Combine the sugar snap peas and the apple slices. Toss with dressing.
For each order, place 3 oz salad greens on a plate. Top with 4 oz of sugar snap peas and apple mixture. Fan 4 oz of chicken on top.
Garnish each salad with 1/8 oz of Parmesan cheese, orange zest, and 1/4 oz walnuts. |
|
