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.
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.
