- 1-5 lb. container MRS. GERRY’S WILD RICE CITRUS SALAD
- 1-3 oz. pouch cashew pieces
- 1-3 oz. pouch dried cranberries
- 5 cups diced cooked chicken
- 1-16 oz. can of cream of coconut
- 2 lbs. seedless green grapes
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 9 lbs. of salad.
2.2.1
- 1-5 lb.container MRS. GERRY’S WILD RICE CITRUS SALAD
- 1-3 oz. pouch MRS. GERRY’S CASHEWS
- 1-3 oz.pouch MRS. GERRY’S DRIED CRANBERRIES
- 5-15 oz. cans tropical fruit salad, drained
- 1¼ cups shredded coconut to sprinkle on top
- Gently combine all ingredients except coconut. Pour into serving bowl. Sprinkle with coconut. Chill to 33º to 39ºF before serving. Makes about 8 lbs. of salad.
2.2.1
- 2-5.375 lb. kits MRS. GERRY’S WILD RICE CITRUS SALAD
- 1-5 lb. container MRS. GERRY’S SEAFOOD ROYALE
- Gently combine all ingredients including cranberry and cashew pouches. Chill to 33º to 39ºF before serving. Makes about 15 lbs. of salad.
2.2.1
- 1-5 lb. container MRS. GERRY’S WILD RICE CITRUS SALAD
- 1-3 oz. pouch MRS. GERRY’S CASHEWS
- 1-3 oz. pouch MRS. GERRY’S DRIED CRANBERRIES
- 5 cups small cooked shrimp (about 2 lbs.), thawed if frozen
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 7 lbs. of salad.
2.2.1