INGREDIENTS:11 lb. bone-in turkey breast ½ qt. Oak sauce (recipe follows) 2 lbs. kernel corn 3 lbs. romaine lettuce 36 oz. black beans, drained 12 oz. roasted red peppers, julienne 12 oz. roasted yellow peppers, julienne 2 lbs. cooked bacon, chopped into bits 12 oz. sliced green onions 12 oz. sliced black olives 12 each sun dried tomato 12 inch tortilla shells, fried into basket shape 12 oz. shredded Monterey jack cheeseDressing: 2 cups olive oil 1 cup white wine vinegar ½ cup chopped fresh ...

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.