Chef Salad, Elementary

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 3/8 cup dark green vegetable, 1/4 cup red/orange vegetable, 1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1 salad
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Vegetables (Dark Green)
Vegetables (Other)
Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Cucumber with Peel, Whole, Fresh, #635	4 pound(s)
Tomatoes, Cherry, Fresh, #630	8 pound(s) + 5 ounce(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #633	3 pound(s)
Salad Mix, Green, Iceberg, Etc. #607	12 pound(s)
Salad, Mesclun Mix, (Spring Mix), #609	9 pound(s)
Turkey Ham, Diced, Frozen, #22	6 pound(s) + 4 ounce(s)
Turkey Breast, Smoked, #21	6 pound(s) + 2 ounce(s)
Cheese, American Process, Sliced, #39	3 pound(s) + 2 ounce(s)
Eggs, Whole, Hard Cooked	50 egg(s)
Dressing, Fat Free, 1000 Island, 1.5 ounce, #193	50 packet(s)
Dressing, Fat Free Italian, 1.5 ounce, #192	50 packet(s)

DIRECTIONS

1.	Peel and quarter each egg, place in refrigerator until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
2.	Rinse cucumbers and tomatoes under cold running water and drain. Slice cucumbers 1/4 inch thick. If whole tomatoes are used, slice tomatoes in wedges to yield 8 wedges per tomato.
3.	Wash and drain green leaf lettuce and finely chop. If greens are not prewashed, wash and throughly drain them. Combine all greens. Fill 9 x 5 salad tray with 1 1/2 cups of mixed greens.
4.	Place 3 cherry tomatoes in top right corner of salad tray. If using tomato wedges, place 2 tomato wedges in top right corner and 2 in front center of salad tray.
5.	In center of mixed greens, add 1 3/4 ounces of diced turkey ham (or ham strips) and 1 ounce turkey strips and 1/2 ounce of cheese strips.
6.	In left top corner, add 2 boiled egg quarters.
7.	Place 3 slices of cucumber in bottom right corner.
8.	In bottom left corner, place a 1 1/2 ounce packet of salad dressing.
9.	Portion 1 chef salad with 1 packet of dressing for 2 1/2 oz. eq. meat/meat alternate, 3/8 cup of dark green vegetable, 1/4 cup red/orange vegetable and 5/8 cup of other vegetable. Crackers may be served as a menu item, but are not included in the recipe or in the nutritional analysis. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

One half ounce of shredded cheese may be used instead of cheese strips.
Use commodity products when available.

Miscellaneous Notes

Chef Salad with Turkey & Egg (without cheese) - Omit the cheese in Step 5 and follow the rest of the instructions as indicated on the original recipe.

Vegetarian Salad (cheese and egg) - Follow the instructions for Step 1 and use a whole egg per salad. Omit the turkey-ham and turkey breast in Step 5. Follow the rest of the instructions as indicated on the original recipe. Place one egg quarter in each corner.

Vegetarian Salad (cheese only)- Omit turkey-ham, turkey breast and egg from the recipe. Increase the portion of cheese to 2 ounces per serving in Step 5.

Nutrient analysis must be recalculated for alternate Chef Salad recipes.

Presentation Idea: A container allowing space for the salad and dressing is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving

Calories

228

Carbohydrates

16.84 g

Dietary Fiber

2.21 g

Protein

18.55 g

Sodium

1235.81 mg

Total Fat

9.46 g

Sat. Fat

4.46 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Chef Salad, Elementary

1.	1 serving of Elementary Chef Salad (crackers are not included in the nutritional analysis)