COOKING FOR A CROWD - SHRIMP TORTELLINI SALAD PLATE
4 pounds cheese-stuffed frozen spinach tortellini (AP) (6 lb cooked)
2 1/4 quarts Italian Dressing (variation of French Dressing)
5 pounds frozen salad shrimp, cooked
26 ounces celery, thinly sliced
12 ounces carrots, cut into 3/4-inch-long thin julienne strips
10 ounces green onions, thinly sliced
22 ounces water chestnuts, sliced, drained
44 ounces leaf lettuce
1 pound black olives
1 pound cherry tomatoes
100 bread sticks
Cook tortellini in boiling water for 3-5 minutes. Drain. Place in bowl.
Pour dressing over pasta and toss gently to coat. Chill quickly to 41Â°F or less.
Thaw shrimp under cold running water. Drain well and add to cold pasta.
Add celery, carrots, green onions, and water chestnuts to pasta mixture. Toss well. Cover. Refrigerate until chilled to 41Â°F or less.
Cover plate with leaf lettuce. Portion 6 oz salad onto lettuce.
Garnish plate with 3 black olives and 1 cherry tomato. Serve with 2 breadsticks.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41Â°F. Keep leftover product chilled below 41Â°F. See p. 44 for cooling procedures.
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41Â°F).