| ASPARAGUS SALAD WITH HAM, TOMATOES & OLIVES |
|
|
- 1-5 lb. container MRS. GERRY’S ASPARAGUS PASTA SALAD
- 4 cups (1 lb.) cooked ham, julienne cut
- 4 cups (1 lb.) diced fresh tomato
- 1 cup (4 oz.) sliced ripe olives
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39º F before serving.
2.2.1
| CHICKEN ALFREDO ASPARAGUS CASSEROLE |
|
|
Recipe type: ASPARAGUS PASTA SALAD
- 1-5 lb. MRS. GERRY’S ASPARAGUS PASTA, drained
- 2-1 lb. jars Ragu Classic Alfredo Sauce
- 8 cups diced cooked chicken
- 4 cups shredded Mozzarella cheese
- 1 cup toasted slivered almonds* (optional)
- Put drained salad, alfredo sauce and chicken into a large sauce pan. Heat to 165ºF, stirring often. Put into a large steamtable pan sprayed with non-stick cooking spray. If desired, sprinkle with almonds. Top with Mozzarella cheese. Bake at 400ºF until casserole reaches 165ºF and cheese is melted. Makes about 10 lbs. of casserole.
- *To toast, place almonds in baking pan. Bake at 350ºF for 5 minutes. Cool.
2.2.1
| LEMON ASPARAGUS SHRIMP SALAD |
|
|
- 1-5 lb. container MRS. GERRY’S ASPARAGUS PASTA
- 1 lb. cooked and shelled medium shrimp
- 1 tbsp. fresh lemon zest
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving. Makes 6 lbs. of salad.
2.2.1
| SPINACH ALMOND ASPARAGUS SALAD |
|
|
- 1-5 lb. container MRS. GERRY’S ASPARAGUS PASTA SALAD
- 8 oz. cleaned fresh baby spinach leaves
- 4 oz. (1 cup) toasted slivered almonds
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving. Makes 5.75 lbs. of salad.
2.2.1