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Soba Noodle Salad with Duck and Pickled Ginger Dressing

Soba Noodle Salad with Duck and Pickled Ginger Dressing
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Dressing
KRAFT Lime Cilantro Vinaigrette 72 fl oz 2 qt.
pickled ginger, chopped 12 oz. 1-1/2 cups
Salad
soba noodles, cooked, cooled 7.5 lb. 1-1/2 gal.
napa cabbage, thinly sliced 12 oz. 1-1/2 qt.
pea pods, blanched, cut into 1/2-inch pieces 12 oz. 3 cups
carrots, blanched, cut into 1/2-inch pieces 12 oz. 3 cups
red bell peppers, cut into thin strips 12 oz. 3 cups
fresh mint leaves, thinly sliced - 48 each
fresh basil leaves, thinly sliced - 24 each
Topping
Roasted duck breasts, sliced 4.5 lb. -
PLANTERS Dry Roasted Peanuts, chopped 7.5 oz. 1-1/2 cups
shallots, thinly sliced, flour battered and fried until crisp 1.5 lb. 3 cups

Directions

PICKLED Ginger Dressing: Mix dressing and ginger until blended.

SALAD:
COMBINE ingredients. Add Pickled Ginger Dressing; mix lightly.

FOR each serving: Plate about 1-1/2 cups Salad; top with 3 oz. duck, 1 Tbsp. nuts and 1 oz. shallots.

Kraft Kitchens Tips

Substitute
Prepare with whole wheat spaghetti.
K:62296v01:136256
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Nutritional Information

Nutrition Information

Calories
 600
Total fat
 30 g
Saturated fat
 4.5 g
Cholesterol
 75 mg
Sodium
 1030 mg
Carbohydrate
 52 g
Dietary fiber
 4 g
Sugars
 11 g
Protein
 31 g
Vitamin A
 70 %DV
Vitamin C
 60 %DV
Calcium
 4 %DV
Iron
 25 %DV