| BASIL & TOMATO COBB PASTA SALAD |
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- 1-5 lb. container MRS. GERRY’S COBB PASTA SALAD
- 1-12 oz. pouch MRS. GERRY’S JULIENNE-CUT SMOKED TURKEY BREAST
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 8 oz. grape tomatoes
- 1 cup thinly sliced fresh basil leaves
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
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| COBB PASTA SALAD ON A BED OF GREENS |
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- 1-5 lb. container MRS. GERRY’S COBB PASTA
- 1-12 oz. pouch MRS. GERRY’S JULIENNE-CUT SMOKED TURKEY BREAST
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 1-5 oz. pouch seasoned croutons
- 2-10 oz. bags hearts of romaine lettuce
- Combine Cobb Pasta, turkey breast, blue cheese and croutons in a large mixing bowl. Mix gently to combine. Arrange torn romaine on a large platter or in a shallow serving bowl. Top with salad mixture. Chill to 33º to 39ºF.
2.2.1
- 1-5 lb. container MRS. GERRY’S COBB PASTA
- 1-12 oz. pouch MRS. GERRY’S JULIENNE-CUT SMOKED TURKEY BREAST
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 2 cups frozen whole kernel corn
- 2 cups diced fresh red bell pepper
- 2 cups cubed avocado dipped in 1 tbsp. lemon juice (*see note below)
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
- *NOTE: Because of the avocado, which turns brown when exposed to air for too long, the shelf life of this serving suggestion is 24 hours.
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