Source: MRS 2015
MRS: 604 — Salad Entrees (600s)

Grilled Fajita Salad (Purchased)

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup dark green vegetable, 1/8 cup red/orange vegetable, ½ cup other vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Ranch Dressing (Made)
1/2 gallon(s)
Salsa, Bulk, #2823
2 quart(s) + 1/2 cup(s)
Sour Cream, Cultured, MS
1 quart(s) + 2 1/2 cup(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
4 pound(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
16 pound(s)
Salad, Mesclun Mix, (Spring Mix), #4014
12 pound(s)
Chips, Tortilla, Light Salt, Bulk, #2125
6 pound(s)
Chicken Strips, Fajita, Southwest Flavor
14 pound(s) + 4 ounce(s)
Cheese, Mozzarella, Shredded, #1307
3 pound(s) + 2 ounce(s)
Cheese, American Process, Sliced, #1308
3 pound(s) + 2 ounce(s)
Tomatoes, Cherry, Fresh, #4108
5 pound(s)
Jalapenos, Peppers, Nacho, Sliced, #2810
1 cup(s)
DIRECTIONS

1.

Combine ranch dressing, sour cream and salsa. Mix thoroughly.
Portion 3 ounces of Mexi-ranch dressing in individual portion container and place in one corner of salad tray.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.  Check temperature every 30 minutes.  Cover, label, and date any leftovers. 

2.

Wash and thoroughly drain tomatoes and green leaf lettuce if not prewashed.
Finely chop lettuces.
Combine all salad greens and fill salad tray with 2 cups of mixed salad greens.

3.

Place 9 - 10 tortilla chips around edge of salad.

4.

Heat grilled chicken strips according to package directions.
Place 2 1/4 ounces of cooked chicken strips in center of mixed greens.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Combine cheeses and weigh 1 ounce to determine serving size. Sprinkle 1 ounce mixture of shredded cheeses on top of chicken strips.

6.

Wash and drain cherry tomatoes. Garnish each salad with 3 cherry tomatoes and 2 slices of jalapeno peppers. Cover salads and place in refrigerator until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.  Check temperature every 30 minutes. Cover, label, and date any leftovers.

7.

Portion 1 salad for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup dark green vegetable, 1/8 cup red/orange vegetable and ½ cup other vegetable.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for salads.

Commodity grilled chicken strips have a different yield than purchased chicken strips, so nutrition analysis will need to be re-calcuated if the commodity chicken is used. See recipe MRS 605 for a recipe using commodity chicken.

Miscellaneous Notes

Presentation Ideas:
A container allowing space for the salad, tortilla chips and dressing is recommended. Clear plastic lid for eye appeal is preferable. Do not refrigerate tortilla chips.  When salad is ready for service, chips should be placed in container.

Nutrients Per Serving
Calories
401
Carbohydrates
29.83 g
Dietary Fiber
4.10 g
Protein
25.32 g
Sodium
1065.23 mg
Total Fat
19.64 g
Sat. Fat
8.63 g
Trans Fat
0.00 g


Illustrated Presentation of Grilled Fajita Salad (Purchased)
1.

1 serving of Grilled Fajita Salad.