| Ingredient | ULF # | Portion |
|---|---|---|
| Salad Savoy Kalette | 136250 | 2 oz. |
| Salad Savoy Carnival Cauliflower | 127312 | 5 oz. |
| Fisher Pecan Halves | 431215 | ½ oz. |
| Cloverdale Applewood Smoked 18-22 Bacon | 549251 | 1 oz. |
| Classic Gourmet Poppyseed Dressing | 463480 | 2 oz. |
| Brakebush Fully Cooked Diced Chicken Breast | 673227 | 3 oz. |
| Carr Valley Cave Aged Marisa | 207932 | 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 Marisa cheese and serve.
