INGREDIENTS:3 lbs. vermicelli pasta, uncooked 3 cups California ripe olives, wedged 2 cups scallions, minced 2 cups red bell pepper, julienne strips 2 cups green bell pepper, julienne strips 2 cups bamboo shoots, julienne strips 1 quart orange sections, seedless 1 ½ qts. bibb lettuce, torn 1 cup almonds, slivered, toastedDressing: 3/4 cup orange juice concentrate, thawed 3/4 cup soy sauce, low sodium 1 cup peanut, vegetable or corn oil 1 Tbsp. sesame oil ¼ cup water 1 Tbsp. ginger root, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.