DELI SALAD

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• DELI SALAD
• RECIPES

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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.

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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 Granulate
d 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.

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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.

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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.

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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.

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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.

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Sunshine Chicken Pasta Salad This 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.

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Fruity California Pasta Salad The 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 Salad This 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.