This version of the cold Asian noodle salad includes nutrient-packed edamame and almonds.
11 pounds Barilla Whole Grain Spaghetti #001144
as needed vegetable oil
149 ounces frozen edamame
3 quarts sesame ginger dressing
2 - #10 cans drained mandarin oranges
4 pounds diced red bell peppers
6 cups sliced red onions
6 pounds mesclun mix (mixed field greens)
27 ounces toasted sliced almonds
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Thaw edamame. Combine pasta, edamame, red bell peppers, onions, oranges and dressing.
- Portion 1 1/2 cups onto 1 cup field greens. Top with almonds.