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Rainbow Salad with Ponzu Dressing

Name: Rainbow Salad with Ponzu Dressing
Ingredients: Vegetarian

Serves 50

Dressing:

2 cups Kikkoman® Rice Vinegar

2 cups Kikkoman® Sesame Oil

1 cup Kikkoman® Ponzu Sauce

1 cup Honey

2 Tbsp. Garlic, finely minced

Salad:

12 lbs. + 13 oz. Romaine heads, trimmed, washed, cut

7 lb. 10 oz. Quinoa, cooked per manufacturer

2 ½ ea. Chickpeas, drained, rinsed (10# can)

3 ½ ea. Mandarin oranges, drained (10# can)

2 lb. +9 oz. Carrot, matchsticks

3 lb. + 7 oz. Bell pepper, red, thinly sliced

For the Dressing: Add all the dressing ingredients to a bowl and whisk together or use an immersion blend to mix. Pour 1 ½ ounces into a 2-ounce soufflé cup and cover. Hold at 41°F or below.
To Assemble: Place 2 cups of romaine, 1 cup quinoa, ½ cup chickpeas, ½ cup mandarin oranges, ¼ cup red bell peppers, ¼ cup carrots, 1 ½ ounces ponzu dressing.

Nutrient Analysis:

Calories: 512

Total Fat: 14.1 g

Saturated Fat: 1.8 g

Cholesterol: .04 mg

Sodium: 281.8 mg

Carbohydrates: 83.2 g

Dietary Fiber: 14.1 g

Total Sugars: 18 g

Protein: 15.5 g

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