| This salad will go over big with you luncheon guests!
Recipe Yield: 20 Servings
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Ingredients: |
|
20 pieces |
Portobello mushrooms - medium sized, stems removed |
|
5 cups |
Flour - all purpose, seasoned with salt and pepper |
|
1 1/4 qt. |
Whole eggs - whipped |
|
5 cups |
Panko bread crumbs |
|
6 1/4 lbs. |
Mixed Salad greens - 1-inch pieces |
|
1 1/4 lbs. |
Roasted red pepper - julienne cut |
|
1 1/4 lbs. |
Tomato - 1/2 inch dice |
|
1 1/4 lbs. |
Artichoke hearts - fresh or canned, quartered |
|
10 oz. wt. |
Parmesan cheese - shredded |
|
1 qt. |
Hidden Valley Country Creamy Italian Dressing |
|
as needed |
Mel-Fry, Free High Performance Zero Trans Fat Multi Purpose Oil |
Instructions:
- For one order dredge one mushroom cap in seasoned flour, then in the egg wash.
- Repeat step 1 then dredge the mushrooms in the Japanese bread crumbs.
- Deep fry the breaded mushroom cap until golden brown (approximately 2 minutes), remove from fryer and hold warm.
- In a medium sized stainless steel mixing bowl gently toss 5 oz. wt. of mixed greens with 1 oz. wt. each of peppers, tomato and artichoke with 1 1/2 fl. oz. of Italian Dressing.
- Transfer salad mixture to a large chilled serving bowl.
- Cut the crispy fried portabello mushroom into quarters and place on top of the salad.
- Garnish with 1/2 oz. wt. of parmesan cheese.
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