MEASURE (FOR 100 SERVINGS)
Peppers, Green, Diced, Frozen, #1613
1 quart + 1 cup
Onions, Frozen, Diced, #1610
1 1/3 cups
Beans, Cut Green, Canned, Low Sodium, #10 Can, USDA
2 #10 cans + 9 cups, drained
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
2 #10 cans , drained
Lemon Juice, Canned/Bottled, #2247
Parsley, Dried, Chopped, #2717
Cumin Seed, Ground, #2706
Garlic Powder, #2709
1 tablespoon + 1 teaspoon
Salsa, Bulk, #A237-USDA Foods
1 quart + 3 cups
Oil, Vegetable, #2507
Cheese, Mozzarella, Shredded, USDA
Thaw the peppers and onions in the refrigerator overnight. Drain them thoroughly before using them in the recipe.
Drain the green beans and corn, then combine them with the peppers and onions in a large bowl.
To make the dressing: combine lemon juice, parsley, cumin, garlic powder, salsa, and oil.
Pour the dressing over the salad and toss lightly to combine.
Place the salad in serving line pans and cover the pans. Chill the salad for 2 hours before serving.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Sprinkle 2 pounds shredded mozzarella cheese on top of the salad before serving. Divide the cheese equally among pans.
Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other vegetable.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperture every 30 minutes. Dover, label, and date any leftovers.
Use USDA Foods 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" provides seasoning and serving ideas for vegetables.
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