CAJUN DELTA SALAD

Ingredients:

4 oz     CVF                             Iceberg & Romaine Blend

3 oz     Patuxent                       boneless skinless chicken breast (cut into strips)

2 oz     Harbor Banks              41/50 P&D tail off shrimp

1 oz     Roseli                           hot banana pepper rings

1oz      Monarch                      multigrain croutons

1 oz     Belagio                           fire roasted red peppers (julienne)

½ oz    Monarch                      sliced ripe olives

1 oz     CVF                             tomatoes (diced)

1 oz     CVF                             sliced red onion

1 oz     Glenview Farms           pepper jack cheese (julienne)

1 tsp    Monarch                      Cajun spice

1 tsp    Monarch                      six pepper blend

1 ea.    Roseli                           7” sheeted pizza dough

3 oz     Monarch                       Sausalito dressing

Method:

Take a 3qt s/s mixing bowl turn over spray bottom of bowl with pan coat. Stretch pizza

dough over bowl, spray dough with pan coat and season with six pepper blend. Bake

in 350 degree oven for 5 min. or until golden brown. Remove from bowl and let cool.

Season chicken and shrimp with Cajun spice and sauté until cooked. Combine all other

ingredients and toss to mix and coat with dressing.

Plate:

Place bread bowl on plate or in a bowl fill with salad mixture, top with cooked chicken and shrimp.

Yield: one serving