Source: MRS 2015
MRS: 1126 — Vegetables (1000s)

Tossed Salad with Dressing (Fresh)

Meal Component Contribution:
¼ cup dark green vegetable, ¼ cup red/orange vegetable
Number of Portions: 100  Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Tomatoes, Cherry, Fresh, #4108
8  pound(s) + 5  ounce(s)
Salad, Mesclun Mix, (Spring Mix), #4014
8  pound(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 cherry tomatoes and drain.

2.

Portion ½ cup prewashed salad mix into container. Place 3 cherry tomatoes on top of salad mix. Cover and chill.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

Portion 1 salad with 1 packet of fat free dressing per serving. Each portion provides ¼  cup dark green vegetable and ¼ cup  red/orange 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.

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 Salads“ provides seasoning and serving ideas for salads.

Nutrients Per Serving
Calories
31
Carbohydrates
6.03 g
Dietary Fiber
0.63 g
Protein
1.18 g
Sodium
144.75 mg
Total Fat
0.12 g
Sat. Fat
0.02 g
Trans Fat
0.00 g


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

1 serving of Tossed Salad.