Posted by Colleen Carey on May 7th, 2020


Unpopular opinion: salads are boring. Good news – they don’t have to be! Kick your
salads up a notch with Ken’s® recipes featuring some of their most popular dressings.

Avocado Citrus Salad

Ingredients:

  • 1 cup Kale, chopped to 1/4″
  • 1 cup Mesclun greens
  • 1 tsp Mint leaves, chopped
  • 1/2 cup Couscous, cooked
  • 2 tbsp Dates, sliced
  • 6 each Grapefruit segments
  • 6 each Oranges, segments

Balsamic Citrus Vinaigrette Ingredients:

  • 2 cups Ken’s Balsamic Vinaigrette Dressing (FF #3460976)
  • 1/4 cup Pomegranate juice
  • 1 tbsp Lemon juice
  • 1/4 cup Orange juice

Garnish:

  • 1/2 each Avocados, diced
  • 1 tbsp Almonds, toasted, sliced
  • 1 tbsp Pomegranate Arils
  • 1 tbsp Feta cheese

Directions:

  • Place kale, mint, field greens, couscous, dates, grapefruit and orange in bowl.
  • Toss the salad with the freshly made Balsamic Citrus Vinaigrette dressing and place
    into bowl.
  • Garnish with avocado, almonds, pomegranate and feta.

Directions for Balsamic Citrus Vinaigrette:

  • Combine Ken’s Balsamic Vinaigrette Dressing, pomegranate juice, lemon juice and orange
    juice in a bowl.

 

French Blue Cheese Chopped Chicken Salad

  • Ingredients:
  • 1/2 C. Iceberg lettuce, chopped 1/4″
  • 3/4 C. Romaine lettuce, chopped 1/4″
  • 1/2 C. Cherry/grape tomatoes, halved
  • 1/2 C. Bacon, cooked crispy & chopped 1/8″
  • 3 oz French Blue Cheese Dressing
  • 1/4 tbsp Fresh cracked black pepper
  • 1/4 C. Blue cheese crumbles
  • 1/4 C. Seedless cucumber, diced 1/4″
  • 6 oz Grilled chicken breast, seasoned & cut into 1/4″ pieces
  • 1.5 oz Ken’s Chunky Bleu Cheese Dressing (FF #3461100)
  • 1.5 oz Ken’s Essentials Country French with Orange Blossom Honey Dressing
    (Sub French Dressing #3461400)

Directions:

  • Combine all ingredients except Chicken in a large bowl and toss together with dressing.
    Plate salad and top with cooked chicken.

Directions for French Blue Cheese Dressing:

  • In a bowl combine Chunky Bleu Cheese Dressing with Essentials Country French with
    Orange Blossom Honey Dressing and mix well.

 

Pittsburg Steak Salad

Ingredients:

  • 16 oz Spring Mix Salad
  • 5 oz Sirloin Steak
  • 2 oz Cucumber, medium diced
  • 6 Grape Tomatoes, halved
  • 2 oz Shoestring French Fries crispy
  • 1 oz Bleu Cheese Crumbles
  • 2 tbsp Croutons
  • 3 fl oz Basil Bleu Cheese Dressing

Basil Bleu Cheese Dressing Ingredients:

  • 16 oz Ken’s Essentials Bleu Cheese Dressing (FF #3462561)
  • 1 tsp Dried Basil
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Fresh Lemon Juice
  • 1/2 tsp Fresh Lime Juice

Directions:

  • Place spring mix in serving bowl.
  • Grill steak medium, let rest 5 minutes then slice into strips.
  • Place steak on greens and fan out.
  • Garnish with cucumber, tomatoes, fries, bleu cheese crumbles and top with croutons.
  • Drizzle with 3 oz of freshly made Basil Bleu Cheese Dressing and serve.

Directions for Basil Bleu Cheese Dressing:

  • Add all ingredients to a bowl and mix well.
  • Transfer to a pourable container.
  • Label, date, and refrigerate remaining dressing.

 

Chopped Greek Salad

Ingredients:

  • 1 cup Ken’s Greek Dressing (FF #3461475)
  • 2 cups English cucumber
  • 1 cup Roma Tomatoes Sliced
  • 1 cup Grape Tomatoes Halved
  • 1 cup Green bell pepper Julienne
  • 1 cup Yellow bell pepper Julienne
  • 1 1/2 cup Red Onion Sliced
  • 1 cup Kalamata Olives
  • 8 oz Feta cheese large slice
  • 1 tbsp Oregano dry

Directions:

  • 1.  Mix the first eight ingredients well. Place in a decorative bowl and garnish with
    the feta cheese and dry oregano.

 

Lobster BLT Salad

Ingredients:

  • 3 oz Ken’s Homestyle Ranch Dressing (FF# 3450780) (Sub Buttermilk Ranch #3461150)
  • 4 cup Baby Arugula Greens Lightly Packed
  • ¼ cup New Potato Steamed Tender, Sliced
  • 4 Asparagus Seasoned, Grilled, Sliced
  • 3 tbsp Sweet Corn Kernels
  • 3 tbsp Apple-Smoked Bacon Diced
  • 6 Canned Plum Tomato Roasted, Quartered
  • 4-6 oz Lobster Steamed, Cleaned, Tail, Claw & Knuckle Meat

Directions

  • Place all of the ingredients neatly on a decorative plate and serve with a side of
    Truffle Ranch Dressing.
  • Serve immediately.

 

 

All recipes and images provided by www.kensfoodservice.com