Search the recipe database
Chef Salad
2½ oz. eq. meat/meat alternate, ¼ cup red/orange vegetable, ½ cup dark green vegetable, and 5/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Turkey Ham, Diced, Frozen, #1074 | 6 pounds + 4 ounces |
Turkey Breast, Smoked, #1073 | 6 pounds + 4 ounces |
Eggs, Whole, Hard Cooked, #1323 | 50 eggs |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pounds + 12 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 15 pounds + 12 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 14 pounds |
Cucumber with Peel, Whole, Fresh, #4101 | 4 pounds |
Tomatoes, Cherry, Fresh, #4108 | 9 pounds + 12 ounces |
Cheese, American, Grated/Shredded, USDA | 3 pounds + 2 ounces |
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206 | 50 packets |
Dressing, Fat Free Italian, 1.5 ounce, #2204 | 50 packets |
DIRECTIONS
1. | Defrost the turkey ham and smoked turkey in the refrigerator. CCP: Cover and refrigerate at 41 degrees F. |
2. | Cut the sliced turkey into ½-inch strips. |
3. | Cover the meat with plastic wrap and then place it in the refrigerator until ready for the salad assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
4. | Cut each egg in half, then cover them and place them in the refrigerator until ready for the salad assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
5. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water. Drain the leaves thoroughly. If needed, chop them into bite-size pieces. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
6. | Rinse the cucumbers and tomatoes under cold, running water, then thoroughly drain them. |
7. | Slice the cucumbers into ¼-inch thick rounds. |
8. | Slice the cherry tomatoes in half. Then place the cucumbers and tomatoes in the refrigerator until ready for the salad assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
9. | Weigh ½ ounce of cheese to determine the portion size. |
10. | To assemble the salads:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
11. | Portion 1 chef salad with 1 packet of dressing for 2½ oz. eq. meat/meat alternate, ¼ cup red/orange vegetable, ½ cup of dark green vegetable, and 5/8 cup of other vegetable. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
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.
Serving Notes
Purchasing Guide
Miscellaneous Notes
Chef Salad with Turkey & Egg (without cheese) - Omit the cheese and follow the rest of the instructions as indicated on the original recipe.
Vegetarian Salad (cheese and egg) - In Step 10 increase the cheese to 1 ounce per salad (or 6¼ pounds per 100 salads). Omit the turkey ham and turkey breast.
Vegetarian Salad (cheese only)- In Step 10 increase the cheese to 2 ounces per salad (or 12½ pounds per 100 salads). Omit the turkey-ham, turkey breast and egg from the recipe.
Other meats (such as ham, chicken, and turkey) may be used in place of the turkey-ham. Use the Food Buying Guide for School Meal Programs if additional ingredients are used.
Nutrient analysis and crediting must be re-calculated for alternate Chef Salad recipes.
Presentation Idea: Use a container that allows space for the salad and dressing. A clear plastic lid, for eye appeal, is preferable.