Source: MRS 2015
MRS: 1118 — Vegetables (1000s)

Garden Salad with Dressing (Fresh)

Meal Component Contribution:
ΒΌ cup dark green vegetable,1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Vegetables (Other) Vegetables (Dark Green)
  •  Vegetables (Other)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Cucumber with Peel, Whole, Fresh, #4101
4  pound(s) + 12  ounce(s)
Radishes, Raw, Whole, Wash, Trim. #4011
1  pound(s)
Spinach, Washed, Trimmed, Fresh, #4016
2  pound(s)
Salad Mix, Roamine Blend, #4013
4  pound(s) + 8  ounce(s)
Dressing, Fat Free Ranch, 12 gram, #2208
50  packet(s)
Dressing, Fat Free 1000 Island, 12 gram, #2207
50  packet(s)
DIRECTIONS

1.

Wash cucumbers and radishes under cool running water and drain well. If spinach is not prewashed, wash under cool running water and drain well.

2.

 Slice cucumbers ¼" thick.

3.

Slice radishes thinly.

4.

Tear spinach into 1" pieces.

5.

Combine all vegetables and prewashed romaine in large bowl. Cover and chill.
Serve with 1 packet of fat-free dressing.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.  Check temperature every 30 minutes.

6.

Portion into ½ cup servings. Each portion provides ¼ cup serving of dark green vegetables and 1/8 cup serving of other vegetables.

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

Production Notes

If greens are not prewashed, rinse and drain thoroughly.

Use USDA Foods or Department of Defense (DOD) foods 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 Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
25
Carbohydrates
4.94 g
Dietary Fiber
0.81 g
Protein
0.68 g
Sodium
131.00 mg
Total Fat
0.12 g
Sat. Fat
0.20 g
Trans Fat
0.00 g


Illustrated Presentation of Garden Salad with Dressing (Fresh)
1.

1 serving of Garden Salad.