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Chef Salad - Merchants
2 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 |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pounds + 12 ounces |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 15 pounds + 4 ounces |
Salad, Mesclun Mix, (Spring Mix), #4014 | 14 pounds + 12 ounces |
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 |
Eggs, Whole, Hard Cooked, #1323 | 50 eggs |
Dressing, Fat Free Italian, 1.5 ounce, #2204 | 50 packets |
DIRECTIONS
1. | Defrost the turkey ham and smoked turkey in the refrigerator. Drain them on the day of assembly. CCP: Cover and refrigerate at 41 degrees F. |
2. | Weigh two (2) ounces of turkey and one (1) ounce of turkey ham to determine portion size. |
3. | Cut the sliced turkey into ½ inch strips. Cover the diced turkey ham and sliced turkey with plastic wrap and refrigerate until ready for salad assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
4. | 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. |
5. | Rinse the cucumbers and tomatoes under cold, running water, then thoroughly drain them. |
6. | Slice the cucumbers into ¼-inch thick rounds. |
7. | Slice the cherry tomatoes in half. |
8. | Cover the tomatoes and cucumbers and place them under refrigeration until time to assemble the salads. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
9. | Weigh ½ ounce of cheese to determine the portion size. |
10. | 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. |
11. | To assemble the salads:
CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
12. | Portion one chef salad with 1 packet of dressing for 2 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 the temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
- Defrost the turkey ham and turkey in the refrigerator. Drain them on the day of assembly..
-Presentation Idea: A clear plastic container for eye appeal is preferable.
-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 5 increase cheese to 1 ounce per salad (or 6¼ pounds per 100 salads). Omit turkey ham and turkey breast.
-Vegetarian Salad (cheese only)- In step 5 increase cheese to 2 ounces per salad (or 12½ pounds per 100 salads). Omit turkey-ham, turkey breast and egg from the recipe.
-Other meats (such as ham, chicken, and turkey) may be used in place of turkey-ham.
Serving Notes
- Salads may be served with crackers or croutons. These have not been included in this nutrient analysis.
Purchasing Guide
-Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product -formulation statement for quantities to purchase if the recipe is altered.
-Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.