Source: MRS 2020
MRS: 601 — Salad Entrees (600s)

Chef Salad, Elementary

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, ½ cup dark green vegetable, ¼ cup red/orange vegetable, ½ cup other vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Vegetables (Dark Green) Vegetables (Red/Orange) Vegetables (Other)
  •  Meat/Meat Alternate
  •  Vegetables (Dark Green)
  •  Vegetables (Red/Orange)
  •  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
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
11  pounds + 8  ounces
Salad, Mesclun Mix, (Spring Mix), #4014
6  pounds + 12  ounces
Cucumber with Peel, Whole, Fresh, #4101
4  pounds
Tomatoes, Cherry, Fresh, #4108
9  pounds + 4  ounces
Cheese, American, Grated/Shredded, #1306
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.

2.

Cut the sliced turkey into ½ in 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.

Quarter each egg, then 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.   
Combine all of the salad greens. Then, place them in the refrigerator until ready for the salad assembly.

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.

9.

Cover the tomatoes and cucumbers and place them under refrigeration until ready to build the salads. Place them in the refrigerator until ready for the salad assembly.

CCP:  Hold under refrigeration (41 degrees F. or lower) until ready for assembly.

10.

Weigh ½ ounce of cheese to determine the portion size. Place it in the refrigerator until ready for the salad assembly.

CCP:  Hold under refrigeration (41 degrees F. or lower) until ready for assembly.

11.

To assemble the salads:

  • Fill the salad container with 1½ cups of mixed greens.
  • Place 3 cherry tomatoes (6 halves) in the top right corner of the salad tray. (If using tomato wedges, place 2 tomato wedges in the top right corner and 2 in the front center of salad tray.)
  • In the center of mixed greens, add 1¾ ounces of diced turkey ham (or ham strips), 1 ounce of turkey strips and a ½ ounce of cheese.
  • In the left top corner, add 2 boiled egg quarters.
  • Place 3 slices of cucumber in the bottom right corner.
  • In the bottom left corner, place a 1½ ounce packet of salad dressing.
  • Cover the salads and place them in the refrigerator until ready for service.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes.

12.

Portion 1 chef salad with 1 packet of dressing for 2½ oz. eq. meat/meat alternate, ½ cup of dark green vegetable, ¼ cup red/orange vegetable and 5/8 cup of other vegetable.
Crackers may be served as a menu item, but are not included in the recipe or in the nutritional analysis.

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

One half ounce of shredded cheese may be used instead of cheese strips.

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.

Miscellaneous Notes

Chef Salad with Turkey & Egg (without cheese) - Omit the cheese in Step 5 and follow the rest of the instructions as indicated on the original recipe.

Vegetarian Salad (cheese and egg) - In Step 8 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 8 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.

The nutrient analysis 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.

Nutrients Per Serving
Calories
228
Carbohydrates
15.79 g
Dietary Fiber
1.74 g
Protein
17.03 g
Sodium
1208.00 mg
Total Fat
11.04 g
Sat. Fat
4.81 g
Trans Fat
0.00 g