| Ingredient | ULF # | Portion |
|---|---|---|
| Salad Savoy Kalette | 136250 | 2 oz. |
| Salad Savoy Carnival Cauliflower | 127312 | 5 oz. |
| Fisher Pecan Halves | 431215 | ½ oz. |
| Cloverdale 18-22 Applewood Smoked Bacon | 549251 | 1 oz. |
| Classic Gourmet Poppyseed Dressing | 463480 | 2 oz. |
| Brakebush Fully Cooked Diced Chicken Breast | 673227 | 3 oz. |
| Belgioioso Fresh Grated Parmesan Cheese | 209234 | ½ oz. |
Blanch kale and cauliflower in boiling water for 15 seconds and shock with ice water to stop cooking process. Combine all ingredients in bowl and mix well. Garnish with grated cheese and serve.
