INGREDIENTS:2 cups sweet red pepper, diced 2 cups green bell pepper, diced 2 cups carrots, shredded 2 cups shiitake mushrooms, fresh, sliced 1 cup onions, small dice 3 qts. fish or vegetable stock as needed, salt ½ tsp. pepper 1 qt. + 3 ½ cups couscous, plain 3 cans Alaska canned salmon, 14 3/4 oz. eachBalsamic Mustard Dressing: 2 cups balsamic vinegar 1 cup olive oil ½ cup basil, fresh, chopped ¼ cup Dijon-style mustard 1 tsp. salt 1 tsp. sugar ½ tsp. pepper 24 lettuce ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.