| Ingredient | ULF # | Portion |
|---|---|---|
| Baker Boy Classic French Hoagie, Stale and Diced | 717160 | 0.5 cup |
| Hidden Valley Light Balsamic | 463355 | 1 oz. |
| ProAct Yellow Squash, Grilled and Diced | 131102 | 1 oz. |
| ProAct Zucchini, Grilled and Diced | 131201 | 1 oz. |
| Wholesale Produce Parsnip, Roasted and Diced | 129313 | 1 oz. |
| Wholesale Produce Heirloom Tomato, Diced | 121296 | 1 oz. |
| ProAct Cucumber, Diced | 128211 | 1 oz. |
| ProAct Basil, Chiffonade | 133041 | 1 tsp. |
| Wholesale Produce Bibb Lettuce | 133884 | 3 leaves |
| Belgioioso Mozzarella Logs, Diced | 209410 | 1 oz. |
Slice squash and zucchini lengthwise in 1/2″ cuts. Brush with oil and grill. Cool and dice into 1/2″ cuts. Set aside.
Roast parsnips in 325 degree oven until tender and slightly golden. Cool and dice into 1/2″ cuts. Set aside.
Dice tomato, cucumber and mozzarella into 1/2″ cuts. Set aside.
Dice French hoagies into 1/2″ cuts and set aside.
To order, combine diced bread and balsamic dressing in a small mixing bowl and allow to rest for 3 minutes so the bread can absorb the dressing. Once bread becomes tender, add the remaining diced ingredients and mix well. Place contents equally on three leaves of bibb lettuce and serve.
