MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, #1323
Cucumber with Peel, Whole, Fresh, #4101
Tomatoes, Cherry, Fresh, #4108
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
Salad, Mesclun Mix, (Spring Mix), #4014
Tuna, Chunk Light, #2518
Celery, Fresh, Diced, #4005
7 1/2 cup(s)
Onions, Chopped, Dehydrated, #2738
1/4 cup(s) + 2 tablespoon(s)
Pickles, Relish, Sweet, #2816
8 3/4 ounce(s)
Mustard, Powder, Dry, #2712
1 1/2 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
2 pound(s) + 11 ounce(s)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
12 cup(s) + 1/2 cup(s)
Chop 8 eggs for the tuna salad.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
To make tuna salad:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Wash and drain cucumbers and tomatoes.
Wash and drain green leaf lettuce if not prewashed. Thinly slice.
Portion ½ cup (#8 scoop) of tuna salad in center of mixed greens. (Optional: garnish with paprika.)
Portion one tuna salad salad per serving. Each portion provides 2 ½ oz. eq. of meat/meat alternate, ¼ cup fruit, ½ cup dark green vegetable, ¼ cup red/orange vegetable, and 5/8 cup other 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 commodity products when available.
If fruit other than grapes are used in this recipe, nutrient analysis will need to be re-calculated.
Crackers or other grain may be offered with salad, but should be menued as another item because crackers are not included in the recipe or in the nutrient analysis.
Presentation Idea: A container allowing space for the salad, fruit and dressing is recommended. Clear plastic lid for eye appeal is preferable.
1 serving of Tuna Salad Salad.
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