Ingredients Weight Measure
Potato salad, prepared 1 cup
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Spring greens 1/2 cup
Broccoli, florets, mini, 1/2", blanched 1/2 cup
Bacon, strips, crisped, cut in half 2 ea.
Cheddar cheese, shredded 2 oz.


  1. Mix potato salad with TABASCO® Garlic Pepper Sauce. Reserve refrigerated.
  2. Top 7" cold salad plate neatly with spring greens.
  3. Place 3" x 3" cylinder open at each end in center of plate and press down firmly. Spoon 2 Tbsp. potato salad into cylinder and pack gently. Top with 1/2 of the broccoli florets and gently press down. Make sure the floral parts are facing the wall of the cylinder. Top the florets with 2 bacon halves and top the bacon with 1 oz. cheddar cheese. Pack lightly.
  4. Repeat the process one more time to create 2 layers of each item. When done, top with 2 Tbsp. potato salad and pack gently.
  5. Carefully remove the cylinder by pulling upward to reveal the finished soufflé.

Yield: 1 serving