From: Souplantation, operating 98 restaurants in the U.S. Yield: approximately 8 servings. Dressing (yields 4 cups): 7 fl. oz. seasoned rice vinegar ½ cup cherry concentrate ¾ tsp. kosher salt 1 oz. minced shallots 2 ¼ tsp. chipotle pepper in adobo sauce, pureed ½ cup mayonnaise, whole egg 2¼ cups canola oil Salad: 8 cups spinach leaves 1 cup diced red apples 1 cup Mandarin oranges ½ cup dried cherries ¼ cup cashew pieces ¼ cup cherry vinaigrette For dressing: Blend all ...
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.