MEASURE (FOR 25 SERVINGS)
Bacon, Sliced, Precooked, #1050
Onions, Red, Whole, Fresh, #4102
Spinach, Washed, Trimmed, Fresh, #4016
Cheese, Mozzarella, Shredded, #1307
Dressing, Fat Free Ranch, 12 gram, #2208
Place bacon on sheet pans and heat bacon according to directions on package and/or case. Cool and crumble and set aside.
Slice red onions into rings and set aside. Red onions may also be diced.
Measure 1 cup baby spinach leaves into individual salad bowls.
Top each salad with ½ ounce of mozzarella cheese, crumbled bacon and 1 to 2 rings of red onion. Cover and refrigerate.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
Portion 1 salad and 1 packet of dressing per serving. Each portion provides ½ oz. eq. of meat/meat alternate and ½ cup serving of dark green vegetable.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
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 sandwiches.
1 serving of Spinach Salad (with onion rings).
1 serving of Spinach Salad (with chopped onions).
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