DELI SALAD RECIPES

1. DELI SALAD RECIPES

2. Italian Pesto Pasta SaladAn Italian Pesto Pasta Salad that is a course all by itself, features prepared pesto, smooth fresh mozzarella cheese, and cherry tomatoes along with our delicious Italian Style Pasta Salad. Topped with chopped fresh basil. Ingredients OKF Italian Style Pasta Salad 1 container of Prepared Pesto Fresh Mozzarella Cheese, thin slices Cherry Tomatoes, halved Chopped Fresh Basil Measure 5 lbs. 8 oz. tub 4 oz. 4 cups (15 Tomatoes) 1 tablespoon • Directions • Wash hands and vegetables before starting preparation. • Spoon OKF Italian Style Pasta Salad into large bowl. • Gently mix in remaining ingredients, except fresh basil. • Transfer mixture to serving/display bowl. • Sprinkle fresh basil over top of salad. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

3. Eggplant & Cheese Pasta SaladThis is a kicked up pasta salad made with roasted sliced eggplant, Shredded Parmesan and Cubed Romano Cheese for extra texture, all blended with our Italian Pasta Salad. Ingredients OKF Italian Style Pasta Salad Eggplant, sliced Italian Seasoning Granulated Garlic Salt & Pepper Extra Virgin Olive Oil Parmesan Cheese, shredded Romano Cheese, cubed Measure 5 lbs. 2 Small or 1 Large ½ Teaspoon ½ Teaspoon To taste ¼ Cup 4oz 4oz • Directions • Wash hands and vegetables before starting preparation. • Place sliced eggplant onto a tray, sprinkle with salt & leave for 30 minutes. • Rinse and dry eggplant, place on a lined oven proof tray, sprinkle with Olive Oil, Granulated Garlic, Italian Seasoning, Salt & Pepper. Bake at 425F until golden. • Spoon OKF Italian Style Pasta Salad into a bowl. • Gently mix in roasted eggplant & remaining ingredients. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

4. Gorgonzola & Pepper Pasta SaladA rich mix that starts with our Italian Style Pasta Salad, plus thinly sliced red onion, yellow pepper and flavorful Gorgonzola Cheese crumbles. Ingredients OKF Italian Style Pasta Salad Red Onion, thinly sliced Yellow Pepper, thinly sliced Gorgonzola Cheese, crumbled Measure 5 lbs. ½ Medium Onion 1 Medium 1 cup (4 oz.) • Directions • Wash hands and vegetables before starting preparation. • Spoon OKF Italian Style Pasta into large bowl. • Gently mix in remaining ingredients. • Transfer mixture to serving/display bowl. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

5. Twice Baked PotatoA tasty and hearty baked potato dish with Cheddar cheese, sour cream and chives made with our own Loaded Baked Potato Salad. Ingredients OKF Loaded Baked Potato Salad Baking Potatoes, skin on Cheddar Cheese, shredded or sliced thin Sour Cream Fresh Chives, ¼” slices Measure 5 lbs. 8 Large 1 lb. 1 tbsp per half potato ½ Cup • Directions • Wash hands and vegetables before starting preparation. • Bake the potatoes at 350F until the inside is fully cooked (about 1 hour 30 minutes, depending on the oven) • Once cooked, half each potato lengthways, carefully scoop out the insides of the cooked potatoes into a bowl, and reserve the skins intact. • Mash up the cooked potato, add OKF Loaded Baked Potato Salad and mix until distributed. • Spoon the mixture back into each potato half and add the cheese on top. Bake for about 30 minutes, until heated through and the cheese melts. • Add a spoonful of sour cream to each potato, garnish with chives and serve immediately. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

6. Colorful Chicken Salad Sweet & colorful, this chicken salad has sweet seedless grapes, red onion and red pepper all tossed with out Sweet Chicken Salad. Ingredients OKF Sweet Chicken Salad Green grapes, halved Red pepper, julienned Red onion, thinly sliced Measure 5 lbs. ½ lb. 1 Medium ½ Medium • Directions • Wash hands and vegetables before starting preparation. • Spoon OKF Sweet Chicken Salad into large bowl. • Gently mix in remaining ingredients. • Transfer mixture to serving/display bowl. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

7. California Pasta Salad The perfect blend of creaminess and flavor. Start with our California Pasta salad, add goats cheese and freshly chopped basil for a rich full taste. Ingredients OKF California Pasta Salad Goats Cheese, crumbled Fresh Basil, finely chopped Measure 5 lbs. 4 oz 1/3 Cup • Directions • Wash hands and vegetables before starting preparation. • Scoop OKF California Pasta Salad into a large stainless steel bowl. • Crumble the goats cheese into the pasta and toss well. • Transfer to serving/display bowl. • Sprinkle with the freshly chopped basil. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

8. Sunshine Chicken Pasta SaladThis fresh and fruity salad starts with our own California Pasta salad, and has the addition of flavorful shredded roast chicken, diced apple and avocado. Ingredients OKF California Pasta Salad Roast Chicken Gala Apple (or another sweet apple), peeled, cubed Haas Avocado, cubed Measure 5 lbs. 1 medium size 1 apple 1 avocado • Directions • Wash hands and vegetables before starting preparation. • Scoop OKF California Pasta Salad into a large stainless steel bowl and set aside. • Remove all of the meat from the whole roasted chicken and shred into bite sized pieces. • Add the chicken and apple to the bowl and toss lightly to coat. • Transfer to serving/display bowl. • Cover with plastic wrap and refrigerate. • Right before serving, half the avocado lengthways, remove the stone and scoop out the flesh. • Cut the avocado flesh into ¾” cubes and place onto the salad. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

9. Fruity California Pasta SaladThe sweet taste of oranges and apples gives a sweet and savory flavor to our California Pasta Salad. Adding toasted pine nuts on top gives an extra crunch. Ingredients OKF California Pasta Salad OKF Orange Segments, halved Apple (such as Gala), unpeeled, diced Pine nuts, toasted Measure 5 lbs. 2 ½ cups 1 medium 1 oz. • Directions • Wash hands and vegetables before starting preparation. • Toast the pine nuts in a small skillet over medium to high heat. Regularly shake the skillet to ensure even browning. The nuts should turn a darker color, but not burn. Remove from skillet and set aside. • Cut the OKF Orange Segments in half. • Scoop OKF California Pasta Salad into a large stainless steel bowl. • Add the orange segments and apple, toss the salad gently to mix and coat the fruit. • Transfer to serving/display bowl. • Sprinkle with the toasted pine nuts. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.

10. Cali-Mex Pasta SaladThis salad is spicy and big on flavor! Made with our own California Pasta Salad mixed with chunky salsa and Pepper Jack cheese, it is sure to be a hit. Ingredients OKF California Pasta Salad Medium Salsa, Chunky Pepper Jack Cheese, cubed Measure 5 lbs. 1 jar (15 oz.) ½ lb. • Directions • Wash hands and vegetables before starting preparation. • Scoop OKF California Pasta Salad into a large stainless steel bowl. • Drain some of the liquid from the Salsa, add the contents of the jar, and cubed Pepper Jack Cheese to the bowl. • Toss the salad lightly to ensure the ingredients are distributed. • Transfer to serving/display bowl. • Cover with plastic wrap and refrigerate. • Salad Handling Notes • Never mix old salad with new salad in a crock/bowl • Keep all salads under refrigeration at all times (33F – 40F). • Stir salads frequently to keep their appearance fresh and inviting. • Never sell a salad that is out of code, looks, smells or tastes bad.