Cuban Mojo Ham and Potato Shaker Salad

1. Place the orange juice, lime juice, oil, oregano, cumin, garlic, black pepper, and salt in a blender.
2. Blend on high until emulsified, about 30 seconds.
3. 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.
4. CCP: Hold cold at 41°F or below.
5. Prepare each salad component and place in separate containers- diced potatoes, diced ham, red bell peppers, brown rice, and green onions.
6. Assemble shaker salads using 16-ounce clear cups with flat straw lids, and no-hole dome lids.
7. 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
8. 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.
9. Hold chilled until service.
10. CCP: Hold cold at 41°F or below.

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