Garden Salad Entrée with Shrimp

CHEF’S NOTES:

• Do not include olives unless requested
• Other Seasonal Vegetables can include but not limited to:
• Hearts of Palm
• Bias Sliced Celery
• Zucchini and Squash
• Small Florets of Broccoli or Cauliflower
• Jicama
• Fennel

INGREDIENTS (In Order):

1. U-10 Grilled Shrimp (Qty: 4 ea.)
   Product Spec: Peeled, Deveined, Seasoned and Grilled
2. Spring Lettuce Mix and Romaine (Qty: 6 oz.)
   Product Spec: 1 inch Chopped
   Packaging Procedure: Place lids on ramekins
3. Vegetable Mix: To Include Cucumbers, Julienne Carrots, Tomatoes and Peppers (Qty: 4 oz.)
   Product Spec: Julienne or halved when appropriate
4. Chef Selection Vegetable (Pictured: Artichoke Hearts) (Qty: 1 oz.)
   Product Spec: Julienne or halved when appropriate
   Packaging Procedure: Wrap tray in single layer cling wrap and heat shrink
5. Lemon Circle (Qty: 1 ea. )
   Product Spec: Lemon side without seeds
6. Vinaigrette Dressing (Qty: 4 oz.)
   Product Spec: Caterer Recipe, Girard’s, Newman’s, Ken’s or Similar
   Packaging Procedure: Do not fill to the top
7. Croutons (Qty: 4 oz.)
   Product Spec: Caterer recipe
8. Artisan Bread Roll (Qty: 1 ea. )
   Product Spec: Caterer recipe
9. Butter (Qty: 1 oz.)
   Product Spec: Individual Pats (PC)

SERVICE & PLATING WARE:
1 Large Bowl
2 – 4 oz. Ramekins with Lids
1 – 5 inch Samurai Tray