RecipesSYSCO

RecipesU s i n g S a l a d D r e s s i n g s !

Chipolte Blue Cheese Imperial Blue Cheese Dressing 16 ozChipotle peppers, canned, chopped 3 oz

1. Prepare item per recipe.2. Mix dressing with chipotle peppers, let stand.3. Cover and refrigerate.

Suggested Menu ApplicationDressing for grilled chicken entrée salad or dipping sauce for chicken tenders.

Imperial Buttermilk Ranch Dressing 19 ozA-1 Steak Sauce 2.25 ozImperial Beef Base 0.5 tspMontreal Steak Seasoning 0.5 ozBlack Pepper, ground 1 tspPepper Corns, green, canned 1 oz

1. Prepare item per recipe.2. Place all ingredients into a blender and puree.

Suggested Menu ApplicationRoast beef panini, seafood dipping sauce or steak entrée salad.

Imperial Caesar Dressing 16 ozSeasoning, Old Bay 0.5 oz Lemon juice 1.25 ozWhite vinegar 1 tspParsley, fresh, chopped 1 tbspMustard, Creole 1 oz

1. Prepare item per recipe.2. Mix all ingredients together.

Suggested Menu ApplicationSignature twist to an all time favorite or use in crab cakes. May substitute RTU Lemon Lime Caesar dressing.

Steakhouse Ranch

Lemon Spiced Caesar

Black Pepper Caramel Vinaigrette

Classic Golden Italian Dressing 26.5 ozDulce de leche (caramel sauce) 12.25 ozBlack pepper, course ground 0.5 ozBlack pepper, table ground 0.5 oz

1. Prepare item per recipe.2. Place all ingredients into a mixing bowl.3. Cover and refrigerate until ready for use.

Suggested Menu ApplicationSignature sauce for a shaved steak sandwich.

Imperial Blue Cheese Dressing 16 ozSundried Tomato Spread 5.5 ozSpicy Montreal Steak Seasoning 1 tspA-1 Steak Sauce 0.5 ozBeef Base 05 tspWhite vinegar 0.25 oz

1. Prepare item per recipe.2. Place all ingredients into a blender and puree.

Suggested Menu ApplicationSpread for hamburgers & sandwiches.

Imperial Buttermilk Ranch Dressing 50 ozMango, canned, pureed 14 ozCoco Lopez 8 ozTikka Masala seasoning 2.5 ozWhite vinegar, distilled 0.5 oz

1. Prepare item per recipe.2. Mix all ingredients together.3. Cover and refrigerate.

Suggested Menu ApplicationSignature dipping sauce for fresh fruit plate, calamari,or use in crab cakes.

Sundried Tomato Blue Cheese Spread

Mango Tandoori Ranch

Imperial Buttermilk Ranch Dressing 16 ozCheddar cheese, shredded 2 ozBacon, diced, pre-cooked 1 ozChives, fresh, sliced 1 tbspBlack pepper, ground 1/4 tspWhite Vinegar 1 tsp

1. Prepare item per recipe.2. Mix all ingredients together.

Suggested Menu ApplicationSignature dipping sauce for potato wedgesor other appetizer favorites.

Chunku Blue Cheese Dressing 1/2 cup Fresh peaches, pitted, quartered 3 totalOil 2 Tbsp Loosely packed torn romaine lettuce 8 cups Coarsely chopped cashews 1/2 cup Bacon, cooked, coarsely crumbled 6 slices

1.Heat grill to medium-high heat.2.Brush peaches with oil. Grill 3 to 4 min. On each side or just until tender and heated through. Cool slightly. 3.Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon. 4.Drizzle with dressing

10 servings, 1 cup each

Club Ranch Dressing

Grilled Peach Salad with Blue Cheese Dressing

Cucumber Black Pepper Vinaigrette

Balsamic Vinaigrette 30 oz Black pepper, course ground 0.25 ozBlack pepper, table ground 0.15 ozCucumber, chunked 9 oz

1. Prepare item per recipe.2. Place all ingredients into a blender and puree.

Suggested Menu ApplicationDressing for a shrimp entrée salad.

Classic Fat Free Italian Dressing 16 ozCilantro Leaves, fresh, packed 12 ozRed onions, peeled, chopped 12 ozGarlic cloves, whole 4 eaImperial Chicken Base 2 tspOlive oil, extra virgin 4 oz

1. Combine dressing and chicken base in a food processor. Mix 5 seconds.2. Add remaining ingredients. Pulse in a food processor until coarsely chopped3. Cover and refrigerate. Serve cold.

Suggested Menu ApplicationSide sauce for grilled meats, seafood, fajitas and tacos.

Imperial Fat Free Raspberry Vinaigrette 16 ozImperial Reserve Smoky BBQ Sauce 16 ozHabañero Sauce 1 tsp

1. Combine all ingredients in a mixing container. Whisk until uniform.2. Cover and refrigerate. Keep hot for service.

Suggested Menu ApplicationSide glaze for grilled beef, poultry, ribs, seafood, fajitas, wings and tacos.

Chinichurri Sauce

Habañero BBQ Sauce

Citrus Honey Mustard Vinaigrette

Honey Mustard Dressing 16 ozOrange juice concentrate 4 ozApple juice 12 ozCilantro, fresh, chopped 2 tspGinger, ground 2 tsp

1. Combine all ingredients in a mixing bowl and mix until uniform.2. Cover and refrigerate.

Suggested Menu ApplicationSalad dressing or dipping sauce for chicken and seafood.

Sundried Tomato Basil Dressing 16 ozCucumbers, peeled, seeded, chopped 10 ozVidalia onions, peeled, chopped 4 ozGreen peppers, seeded chopped 2 ozGarlic, chopped 1 tspOld Bay seasoning 2 tspWorcestershire sauce 2 tsp

1. Mix all ingredients together. Pulse in a food processor until coarsely chopped.2. Cover and refrigerate. Serve cold.

Suggested Menu ApplicationSalsa for fish, crab and chicken or a dip for tortilla and toasted pita chips.

Tomato Basil Gazpacho

Spiced Cranberry Maple Glaze & Dipping Sauce

Fat Free Raspberry Vingrt Dressing 16 ozCranberry Sauce 8 ozMaple Syrup 8 ozAllspice, ground 0.5 oz

1. Mix all ingredients in a food processor.2. Cover and refrigerate.

Suggested Menu ApplicationGlazed pork chops, pork tenderloin and spiral ham.

Classic Sweet Onion Dressing 8 ozMaple Syrup 2 ozSpring Mix Blend 24 ozRed Onion, Diced 4 ozRed Pepper, sliced 4 ozCherry Tomatoes, cut in half 15Crumbled Goat Cheese 6 ozCandied Pecans 3 oz

1. Mix the dressing and maple syrup2. Toss remaining ingredients together and serve. 4-6 Servings

Imperial Greek & Feta Cheese Dressing 8 ozCooked pasta (penne, tortellini, etc) 12 ozRed Onion 4 ozGreen Pepper 4 ozCherry Tomatoes 15Cucumber 10 ozBlack Olives 5 oz

1. Toss all ingredients with dressing and serve.

4-6 Servings

Sweet Maple Pecan Salad

Greek Pasta Salad

Mandarin Orange Ginger Snapper

Sesame Ginger Dressing 16 ozRed snapper fillets 4 ozSesame oil 1 tspRed pepper flakes 1 pnchMandarin oranges - peeled & chopped 2Unsalted cashews - chopped 1/3 cupGreen onions, finely chopped 2

1. Preheat the oven to 425 degrees F.2. Arrange snapper fillets in a greased baking dish. Mix together the dressing, red pepper, and mandarin oranges. Pour over the snapper. 3. Bake uncovered 12-15 mins. Spoon the sauce over and garnish with cashews and onion.4-6 Servings

Toasted Sesame Dressing 1 cupShredded cabbage/lettuce 8 cups Large red bell pepper, julienne cut 1Baby carrots, julienne cut 6-8 Green onions, julienne cut 4Sliced chicken or tofu 2 cupsToasted sesame seeds 1 tbspSnap peas 1/2 cupToasted slivered almonds 1/4 cupShitake mushrooms 1/2 cup

1. Mix all ingredients together and toss with Toasted Sesame dressing. Sprinkle with sesame seeds. 4-6 Servings

Imperial Honey Raspberry Vinaigrette 16 ozOrange juice concentrate 3.5 ozGinger puree 0.25 ozCilantro, chopped 1.5 tbsp

1. Prepare item per recipe.2. Place all ingredients into a blender and puree.

Suggested Menu ApplicationDressing for a seafood or entrée salad.

Asian Slaw

Raspberry Orange Vinaigrette

Sundried Tomato Basil Orzo

Imperial Sundried Tomato Basil Dressing 1 cupUncooked orzo pasta 2 cups Grated Parmesan cheese 3/4 cup

1. Boil large pot of water. Add orzo and cook for 8 - 10 min. Drain and set aside. 2. In a large bowl toss together the orzo, dressing, and parmesan cheese. Serve warm or chilled.

Imperial Raspberry Honey Vinaigrette 3 cups Beef chuck roast 1 (3 lb.) Mustard 1/3 cup

1. Preheat large skillet to medium-high heat. Season beef chuck roast with salt and pepper. Sear roast on all sides for 4 minutes. Remove and place in a slow cooker. 2. Pour Raspberry Honey Dressing over the roast. Cover and cook on low setting for 7-8 hours. 3. Slice roast and serve with rice and vegetables.

Imperial Tuscan Caesar dressing 1 cupChicken breast tenderloins or strips 1 lb Garlic, minced 2 clovesBread crumbs 2 cups

1. Combine dressing and garlic. Mix well. Marinate chicken in mixture for at least 8 hours.2. Preheat oven to 350 degrees. 3. Place bread crumbs in a large plastic bag. Remove chicken from marinade and place in bag. Shake until all chicken is coated. Place chicken in a 9x13 inch baking dish and bake for 25 minutes or chicken is done.

Raspberry Honey Mustard Roast

Tuscan Breaded Chicken

Twice Cooked Rice with Vegetables

Toasted Sesame Dressing 1/2 cupWhite or brown rice, cooked 2 cupsChopped Vegetables 2 cups Vegetable oil 2 tbsp

1. In a hot skillet, sauté vegetables for about 3 minutes. 2. Add rice and cook an additional 3 minutes. 3. Add Toasted Sesame Dressing and stir to coat rice and vegetable mixture. Serve as a side dish to chicken, beef, or fish. 3-4 Servings

Cusabi Dressing 1 cupWasabi 1 tbspLight soy 1/4 cupRice wine vinegar 1/4 cupCanola oil 1/2 cupSesame oil 1/4 cup

1. Mix together with a hand blender (or blender) the cusabi dressing, wasabi, light soy, rice wine vinegar, canola oil and sesame oil. Drizzle, dip and serve with Asian inspired dishes or on sushi.

Raspberry Honey Vinaigrette 2 cupsGrapes - red, seedless, halved 1 1/4 lbs Strawberries - stem removed, sliced 1 1/4 lbs Mandarin oranges 2 1/2 lb Grapefruit - fresh, segments 2 1/2 lb Almonds - sliced, toasted 10 ozSpring salad mix or seasonal greens 5 lbs

1. In a mixing bowl combine and toss 1 oz each of grapes and strawberries and 2 oz each of grapefruit and orange segments and 1 1/2 oz of Cranberry Citrus Vinaigrette Dressing.2. Place fruit mixture over salad greens and garnish with 1/2 oz of toasted sliced almonds.20 Servings

Cucumber Wasabi Vinaigrette

Blushing Raspberry Honey Vinaigrette Salad

3199627 DRESSING BLSMIC OLIVE VINGRT 2 / 1 GAL SYS IMP

1200278 DRESSING CAESAR TUSCAN 4 / 1 GAL SYS IMP

7139546 DRESSING CUSABI AND DIP 2 / 1 GAL SYS IMP

4311940 DRESSING SESAME GINGER 4 / 1 GAL SYS CLS

4945846 DRESSING RASP HNY VINAIGRETTE 4 / 1 GAL SYS IMP

6475230 DRESSING SESAME TOAST FTFR 2 / 1 GAL SYS IMP

8112336 DRESSING SESAME TOASTED 2 / 1GAL SYS IMP

6617666 DRESSING TOMATO SNDRD BSL 2 / 1 GAL SYS IMP

6475719 DRESSING GREEK FETA CHS 2/1 GA SYS IMP

4795829 DRESSING SWEET ONION PREM 4/1 GAL SYS CLS

1404755 DRESSING RANCH BTRMLK REF 4 / 1 GAL SYS IMP

4084901 DRESSING BLUE CHS CHNKY BL 4 / 1 GAL SYS IMP

4893095 DRESSING HONEY MUSTARD DIP 4 / 1 GAL SYS IMP

5749775 SAUCE BBQ RESERVE ORIGINAL CS 4/1 GAL SYS IMP

5778071 SAUCE BBQ RESERVE SMOKEY CS 4/1 GAL SYS IMP

Sysco Featured Dressings

Sysco Featured Dressings