Crispy Mediterranean Polenta Salad

Food Service Search Staff

INGREDIENTS:12 oz. fresh baby mixed greens
20 oz. cucumber, bias-sliced
8 oz. yellow bell pepper, thin strips
8 oz. red bell pepper, thin strips
8 oz. mozzarella cheese, julienne slices
2 oz. black olives, quartered
40 oz. Cornados, Slim Stix
2 oz. Parmesan, grated

Tomato Basil Vinaigrette:
7 oz. Roma tomato, seeded, small dice
3 fl. oz. olive oil
1 tsp. salt
½ tsp. black pepper, ground
¼ tsp. garlic powder
2 fl.oz. white balsamic vinegar DIRECTIONS:For vinaigrette, blend all vinaigrette ingredients and reserve for service. Toss together baby greens, cucumber, olives, mozzarella, red and yellow pepper strips in bowl. Prepare Cornados according to package directions. (Salt away from fryer.)

To prepare an order, place 5 oz. Cornados on the base of a large salad plate. Place 6 oz. of greens mixture in center of Cornados. Drizzle salad with 2 oz. of tomato basil vinaigrette and garnish with Parmesan cheese. SERVINGS:8 servings From: PHOTO CREDIT:Photo Credit: CORNADOS