October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile

Asian Chicken Salad
Basically a hybrid of chicken salad and coleslaw, this salad boasts a spicy, sweet and sour dressing and lots of fresh, crunchy veggies. It's great eaten alone or wrapped up in a grilled flour tortilla or pita. This recipe makes four servings.
20 minutes
45 minutes
Asian Chicken Salad
For the salad:
* 2 cups cooked chicken, shredded
4 cups red cabbage, shredded
2 small zucchini, julienned
2 large carrots, julienned
1 medium red or sweet onion, sliced into thin slivers
1/2 red or yellow bell pepper, cored, seeded and sliced into thin strips
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, for garnish (optional)
Flour tortilla wraps or pita bread (optional)

For the dressing:
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 1/2 tablespoons sugar or honey
1/2 birds eye chili, finely minced (optional)
2 garlic cloves, finely minced
Make the dressing: combine all dressing ingredients in a lidded glass jar and shake to combine. Set aside.

Add all salad ingredients to a large mixing bowl and toss gently to combine. Add dressing and toss to combine. This salad is best served after being chilled for an hour and is best served within a day of prepping.

* To make the shredded chicken, place a large or two small bone-in, skin on chicken breasts skin side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast in a 375 F oven for 45 minutes or until the juices run clear. Let the chicken rest for 10 minutes, debone and shred with two forks.
Looking for inspiration? Try these recipes:
Chicken Sorrentino
Chicken Sorrentino
Chicken Gnocchi Soup
Chicken Gnocchi Soup
Tofu Veggie Stir-fry
Tofu Veggie Stir-fry
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