Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Sunny-Side Up Citrus Vegetable Salad

This sunny-side up citrus vegetable salad quantity recipe is sure to satisfy your foodservice guests with an explosion of fresh flavor. The light and refreshing dressing balances perfectly with the snow pea pods and asparagus.


Sunny-Side Up Citrus Vegetable Salad foodservice recipe

Serving Size: divide recipe


Dressing Ingredients

  • 2 Tbsp orange zest
  • 6 Tbsp fresh-squeezed orange juice
  • 3/4 c low-sodium soy sauce
  • 9 Tbsp honey
  • 9 Tbsp rice wine vinegar
  • 3 Tbsp fresh cilantro, chopped
  • 3/4 c extra virgin olive oil
  • 3/4 tsp black pepper

Salad Ingredients

  • 12 oz green snow pea pods
  • 12 oz purple snow pea pods
  • 18 oz green asparagus, pencil-thin
  • 18 oz assorted petite heirloom tomatoes
  • 3 Tbsp canola oil
  • 12 Davidson's Safest Choice® pasteurized shell egg(s)
  • 1 1/2 tsp pink sea salt
  • 3/4 tsp fresh thyme leaves

Dressing Ingredients

  • 1/2 c orange zest
  • 1 1/2 c fresh-squeezed orange juice
  • 3 c low-sodium soy sauce
  • 2 1/4 c honey
  • 2 1/4 c rice wine vinegar
  • 3/4 c fresh cilantro, chopped
  • 3 c extra virgin olive oil
  • 3 tsp black pepper

Salad Ingredients

  • 3 lb green snow pea pods
  • 3 lb purple snow pea pods
  • 4 1/2 lb green asparagus, pencil-thin
  • 4 1/2 lb assorted petite heirloom tomatoes
  • 3/4 c canola oil
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • 2 Tbsp pink sea salt
  • 1 Tbsp fresh thyme leaves



  1. Whisk all ingredients together and let stand. Prepare the vegetables and eggs.


  1. Wash all produce. Clean & trim snow peas and asparagus. Blanch until crisp, then shock cold in an ice water bath. Drain vegetables and slice tomatoes.
  2. Heat canola oil on a griddle or skillet, over low heat. Crack eggs into pan and cook sunny-side up. Remove eggs from heat and assemble salad.
  3. Whisk dressing again to re-emulsify, then pour dressing over cold blanched pea pods and asparagus and toss to coat. Divide dressed vegetables equally onto plates. Scatter sliced tomatoes evenly among the plates.
  4. Top each salad with 1 sunny-side up egg. Mix pink sea salt and fresh thyme leaves together. Sprinkle salt/thyme mixture evenly over each salad. Serve immediately & enjoy!

Nutrition Facts

Sunny-Side Up Citrus Vegetable Salad foodservice recipe

Nutrition Facts

Serving Size (divide recipe)

Nutrition Category Amount
Calories 320
Calories from Fat 200
Total Fat 22g (34% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 900mg (38% DV)
23g (8% DV)
Dietary Fiber 3g (12% DV)
Sugars 18g
Protein 10g
Vitamin A 20%
Vitamin C 40%
Calcium 8%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

Food Cost Calculator: Calculate the cost of recipes featuring Davidson's Safest Choice® pasteurized shell eggs using your own food costs. And—discover the retail profitability!

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >