Golden Corral Asian Salad

Golden Corral Asian Salad


8 cups (approx. 1 or 2 heads) Romaine Lettuce, cut into 1 inch pieces
1/2 cup Asian Ginger Dressing**
1 cup red grapes, fresh
1 cup mandarin oranges, from canned, drained
1/4 cup La Choy Rice Noodles


Prepping Lettuce, Oranges and Grapes:

Cut the core off two heads of Romaine lettuce. Remove any soiled or damaged
leaves. Wash. Shake lettuce to remove excess water. Use a knife to cut leaves
into 1 inch x 1 inch pieces. Measure 8 cups of cut lettuce.
Drain mandarin oranges
Wash grapes. Remove grapes from stems.

Mixing Salad:

Just before serving, combine Asian Ginger Dressing and Romaine lettuce in large mixing bowl.
Lightly toss until Asian Ginger Dressing covers Romaine lettuce.
Top salad evenly with red grapes and mandarin oranges.
Sprinkle evenly with 1/4 cup of rice noodles.

**Asian Ginger Dressing copycat

1 small clove garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 Tablespoons olive oil
1 Tablespoon sesame oil
4 teaspoons rice vinegar
1 Tablespoon soy sauce
1 Tablespoon honey
1 Tablespoon water

In a small jar or container with a tight fitting lid, combine the garlic, ginger, olive
oil, sesame oil, rice vinegar, soy sauce, honey, and water. Cover container and
shake well before serving.

Makes about 1/2 cup.

Thanks, I’m copying it. We love Golden Corral but only get to visit them when on vacation as there aren’t any real close.

Golden Corral has a bread pudding recipe (also on Copy cat recipes) that my husband loves. I’ve made it twice in the past year & he inhales it.

Except for the Asian Ginger Dressing copycat, that’s their real recipe from a one of their recipe cards I found online.

I also found a copy of their actual recipe card for Bread Pudding that they use in their restaurants. It won’t do much good, though.
They use a pre-packaged mix to make their bread pudding. They use the previous days yeast rolls to make the bread pudding.

Here’s the actual recipe:

Golden Corral Bread Pudding
(Liquid Pouch)
Yield: half-size 2 1/" deep s.s. pan
Shelf Life: 4 hours, baked

8 yeast rolls
1 bag (70 oz.) bread pudding mix, thawed
1/3 cup cinnamon-sugar mixture (see recipe)

1/2 cup white roll icing

  1. Cut each yeast roll into 30 pieces (total of 8 yeast rolls.)

  2. Place the pieces into a 13-quart mixing bowl.
    Combine yeast roll pieces and bread pudding
    mix. Mix with a spoon until the bread pudding
    mix completely covers the yeast roll pieces.

  3. Pour contents into a half-size s.s. pan sprayed
    witn non stick spray.

  4. Sprinkle 1/3 cup of cinnamon-sugar mixture
    evenly over cut yeast rolls. The entire pan of
    Bread Pudding must be covered with the cinnamon-sugar
    mixture. Refer to the Cinnamon-Sugar Mix recipe.

  5. Cover and bake in a convection oven at 325°F
    for 45-50 minutes. Bake for an additional 10-15
    minutes uncovered in a convection oven at
    325°F, or until the bread pudding is no longer
    doughy. Bread pudding should rise to near the
    top of the pan and have a golden brown top.

  6. Insert a knife into center to ensure that the
    pudding is moist inside. The dough should stick
    slightly to the knife. Drizzle 1/2 cup of white roll
    icing over baked bread pudding. Serve on buffet.

• Store rolls in flour bin or white dough pans for no
longer than 24 hours, loosely covered and at room
temperature. Alternately, cut, pre-portioned yeast
rolls may be held covered in a half-size s.s. pans.

• The shelf life of unbaked, fully-
prepared Bread Pudding is two hours
before baking. Over soaking bread
produces an undesirable, mushy
product. Do not hold overnight.

Here’s their yeast roll recipe. Also from a pre-packaged mix:

Golden Corral Rolls, Homestyle Yeast

Yield: 6 dough balls, 216 rolls
ShelfLife: 30 minutes

1 (20 lb.) bag Homestyle Yeast Roll Mix
8 oz. (by weight) Gold Yeast
1 gallon 110°F tap water
non-stick spray
melted block margarine

  1. Pour 1 gallon of 110°F water into a mixing bowl.

  2. Mix 8 oz.of yeast with the water.

  3. Add 1 bag of Homestyle Yeast Roll Mix.

  4. Mix on low speed for 1 minute.

  5. Mix on speed 2 for 12 minutes (for Hobart mixers) or onspeed 2 for 8 minutes (for Well-Bilt mixers).

  6. Spray dough ball with non-stick spray.

  7. Transfer dough ball to table sprayed with non-stick spray.

  8. Cut dough into six equal dough balls (weighing 4 lb., 12 oz. each). Use scale to ensure even portions.

  9. Fold down and round corners of each portion.Shape into tight, small balls.

  10. Place2 dough balls on each paper-lined baking pan.

  11. Spray lightly with non-stick spray.

  12. Cover loosely with plastic wrap.

  13. Place dough balls on roll rack, no closer than every othershelf. Do not refrigerate dough balls.

  14. Proof dough balls at room temperature until they double in size (45-90 minutes).

  15. Place1 dough ball (smooth-side down) in dough cutter pan. Press dough down to fit inside pan.

  16. Spray top of dough ball with non-stick spray.

  17. Place pan under cutter blades.

  18. Pull down long handle of dough cutter as far as it will go.

  19. Maintain pressure on handle. Press short lever in front of cutter to release cutting blades.

  20. Continue pulling down on long handle to evenly cut pieces.

  21. Release pressure on handle. Remove pan of rolls and turn upside down on sanitized surface.

  22. Place 24 rolls (4 x 6) ona full-size baking pan linedwith baking paper.

  23. Lightly flatten rolls with palm of hand.

  24. Store rolls covered on a rack. For more flavorful rolls, refrigerate until next day’s use (24 hours max).

  25. Prior to putting in the proofer , hold rolls at room temperature for 1 1/2 hours.

  26. Make sure pan in bottom of proofing cabinet is filled with water. Add water if necessary.

  27. Set proofer temperature at 110°F and humidity dial at #7. For NU-VU proofers,set temperature at 120°F and humidity dial at #4.

  28. Proof rolls until doubled in size.

  29. Bake rolls at 325°F for 6-8 minutes or until golden brown.

  30. Brush tops of baked rolls with melted margarine at time of serving.

• Inspect dough mix for any foreign material or large lumps.

• Store dough mix and yeast at room temp. (70-80ºF). Do not refrigerate.
• Yeast must be dry. Do not use yeast if
vacuum seal is broken. Discard any open
packages at the end of the day.
• If necessary for even browning of baked
Yeast Rolls, rotate the baking pan after
4 minutes of cooking.

• The shelf life of refrigerated, panned rolls on
covered racks is 24 hours.

• To create a more flavorful and better-proofed
product, rolls should be cut and held one day
before serving. Refrigerate rolls only after
cutting. Neverrefrigerate dough balls.
• Before cutting dough balls, they should proof
to a size that completely fills the Dutchess
dough cutter pan.
• Never hurry production by proofing at a
higher temp. or baking over 325ºF.
• Hold baked rolls no more than 30 minutes.
After 30 minutes, place rolls into a loosely
covered container for the next day’s Bread
Pudding, either cut or whole. The shelf life
for Bread Pudding is 24 hours