Page 51 - Café 24-7 recipes

Ingredients: Method:

Salad Salad

Qty Ingredients 1. Place all ingredients together in
Cooked penne
1.7Kg bowl.
Uncooked weight = 920gm

250g Lemnos Fetta, cubed 2. Mix well.

330g Roast Pumpkin, Cubed 3. Place in 16oz Enviroware

450g Pesto Salad Dressing (See Below) containers.

40g Roquette 4. Lid and label.

40g Spring Onion, Chopped

210g Cherry tomatoes, cut in half

10 16 oz Enviroware Dessert Pot

Salad Dressing – Dressing
Yield: 10 Serves/450gm

Servings: 10 1. Place all ingredients in large bowl and mix on
Qty Ingredients
lowest speed until well combined.
Serving Size: 300gm 270gm Port Mahon Free Range Mayonnaise 2. Transfer into clean mayonnaise bucket and

180gm Bamboleo Basil Pesto label with date.
Shelf Life: 4 days
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