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Rainbow Salad

Rainbow Salad

Not suitable for vegetarians

Allergens

Gluten, Wheat, Mustard

Ingredients

ingredients
Item Quantity Allergen
Pasta shapes 150g Gluten / Wheat
Red peppers 220g
Green peppers 220g
Frozen sweetcorn 400g
Tomatoes 400g
Cooked chicken 600g
Mixed leaf salad 175g
Cucumber 250g
Cherry tomatoes 200g
Red onions 100g
Carrots 20g
Watercress 25g
Vinaigrette dressing Mustard

Method

  • Cook pasta, drain and refresh
  • Chop peppers and tomatoes
  • Mix all the ingredients together
  • Serve on plate with salad.
  • Wrap in cling film
  • Keep refrigerated until service time.
  • Drizzle vinaigrette dressing on top if required.

Salads