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Chopped Salad with Alaska Seafood ‘Croutons’

Chopped Salad with Alaska Seafood 'Croutons'
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Servings
24
Servings
24
Chopped Salad with Alaska Seafood 'Croutons'
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
24
Servings
24
Instructions
  1. Sweet n Spicy Balsamic Dressing:
  2. To make Sweet n Spicy Balsamic Dressing, place all ingredients except oils, water and cheese into blender; blend thoroughly. With motor
  3. running, slowly add oils to emulsify. Thin with water, if needed. (Dressing should be thick.)
  4. Stir in cheese. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.
  5. In bowl, toss iceberg lettuce and mesclun to mix. Cover and refrigerate.
  6. For each serving, deep-fry about 3 oz. fish until cooked through; drain.
  7. In bowl, toss 6 oz. lettuce and mesclun mix, 3 oz. tomatoes, 1 1/2 oz. avocados, 1 Tbsp. green onions and a generous 3 Tbsp. Sweet n Spicy
  8. Balsamic Dressing to coat. Plate. Sprinkle top with a scant 3 Tbsp. bacon, 3/4 oz. cheese and 1/2 oz. red onions. Top with fish pieces.
  9. FOR YOUR DISPLAY:
  10. Fresh greens tossed with tomato, avocado, bacon and blue cheese in a Sweet n Spicy Balsamic Dressing, topped with golden Wild Alaska
  11. Seafood nuggets.
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