Carrots Local Cucumbers Toasted Almonds Choice of HouseMade Dressings Maple Mustard Bleu Cheese Ranch or Balsamic Vinaigrette Poppy Seed Vinaigrette 5742757445574595744157453574455737657422574555745557444574525744557459573765746357449574605744 ID: 7878 Download Pdf
Food Service Occupations 2. Unit . 5. Salads. Salads are very versatile. Classified . into 7 . categories:. Fruit. Vegetable. Leafy Green. Meat. Seafood . Gelatin. Pasta. Parts of a Salad. Base. Usually consists of salad greens (lettuce).
8 Small 11oz brPage 2br APPET I ZER S DAI LY S OUP S ELECT ION AVOCA DO TA RTA RE 1 Avocado jicama cucumber vegetable and wild mushroom ceviche jalapeo dressing brown rice spinach crackers S EI TAN CHIM I CHURRI 12 Citrus herb marina ted seit an sk
Salads on the menu. Appetizer Salads. Good lead in for more substantial foods. Easy way to keep diners satisfied while main course is being prepared. Main Course Salad. Gaining in popularity . Cooked chicken or seafood, for example, is added to greens for a lighter entrée..
95 Chopped tomatoes cucumber red onion kalamata olives and feta cheese crumble in a light herb vinaigrette 995 Goat cheese and candied walnuts atop arugula drizzled with pomegranate vinaigrette 1295 Brie soft savory with delicate aroma Cotija creamy
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Mixed Local Greens
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