Cuban Potato Shaker Salad

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  • Srv: 50
  • By: Chef Brenda
Cuban Potato Shaker Salad
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  • Orange juice 1 quart ½ cup
  • Lime juice, fresh 1 ½ cups
  • Olive oil or vegetable oil 1 cup
  • Oregano, dried ¼ cup
  • Cumin, ground ¼ cup
  • Garlic, fresh, minced 2 tablespoons
  • Black pepper, ground 2 tablespoons
  • Salt 2 teaspoons
  • Potatoes, russet, fresh, baked and chilled, ¾-inch dice
  • ¾-inch dice 10 pounds Ham, 97% fat-free, cooked, water added, diced, USDA Foods 7 pounds 10 ounces
  • Red bell peppers, fresh, ½-inch


    1. Place the orange juice, lime juice, oil, oregano, cumin, garlic, black pepper, and salt in a blender. Blend on high until emulsified, about 30 seconds.
    2. Using 1.5-ounce or 2-ounce portion cups, pour 2 tablespoons (1 ounce) of the dressing into each portion cup and seal each with a tight-fitting lid.
    3. Prepare each salad component and place in separate containers- diced potatoes, diced ham, red bell peppers, brown rice, and green onions. Assemble shaker salads using 16-ounce clear cups with flat straw lids, and no-hole dome lids.
    4. In each 16-ounce cup, layer the components in the following order from bottom to top: ¼ cup brown rice, ¼ cup diced red bell peppers, 2.44 ounces diced ham, ½ cup diced potatoes, 1 tablespoon green onions.
    5. Place a flat lid over each cup, place a portion cup of dressing on the flat lid, and cover with a no-hole dome lid.  Hold chilled until service.

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