MEASURE (FOR 100 SERVINGS)
Bacon, Sliced, Precooked, #1050
Onions, Red, Whole, Fresh, #4102
Spinach, Washed, Trimmed, Fresh, #4016
13 pounds + 4 ounces
Cheese, Mozzarella, Shredded, #1307
3 pounds + 4 ounces
Dressing, Fat Free Ranch, 12 gram, #2208
Place the bacon on sheet pans and heat the bacon according to directions on package and/or case. Cool the bacon, and then crumble it. Set the bacon aside for salad assembly.
Slice the red onions into rings and set them aside. The red onions may also be diced.
If the spinach is not prewashed, rinse it then drain the spinach thoroughly. If needed, chop the spinach into smaller pieces.
Measure 1 cup of spinach leaves into individual salad bowls.
Top each salad with ½ ounce of mozzarella cheese, 1 tablespoon of crumbled bacon, and 1 to 2 rings of red onion. Cover the salads and refrigerate them until ready for service.
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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