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Fruit, Yogurt and Sandwich Combo
3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/2 cup fruit, 1/8 cup dark green vegetable
Number of Portions: 26 Size of Portion: 1 combo plate
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Dark Green)
- Fruits
INGREDIENT | MEASURE (FOR 26 SERVINGS) |
|---|---|
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 1 pound(s) + 4 ounce(s) |
Grapes, Red/Green, Seedless, Bulk, Fresh, #648 | 2 pound(s) |
Cantaloupe Melons, Raw, #615 | 2 pound(s) |
Honeydew Melons, Fresh, #617 | 2 pound(s) |
Kiwifruit, Fresh, Whole, #618 | 3 cup(s), cut into slices |
Strawberries, Fresh, Whole, #628 | 3 pint(s), fanned |
Eggs, Whole, Hard Cooked | 4 egg(s) |
Chicken, Diced, Cooked, IQF, #17 | 1 pound(s) + 10 1/2 ounce(s) |
Celery, Fresh, Diced, #604 | 1 1/4 cup(s) + 1/2 tablespoon(s) |
Pickles, Relish, Sweet, #274 | 4 ounce(s) |
Pepper, Black, Ground, #336 | 1/2 teaspoon(s) |
Mustard, Powder, Dry, #332 | 1 1/8 teaspoon(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 1/2 cup(s) |
Cheese, American, Grated/Shredded, #60 | 13 1/2 ounce(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 3/4 cup(s) |
Pimentos, Diced, Canned, #276 | 3 tablespoon(s) + 3/8 teaspoon(s) |
Bread, WGR, #139 | 52 slice(s) |
Yogurt, Raspberry, #554 | 13 container(s) |
Yogurt, Strawberry Banana, #553 | 13 container(s) |
DIRECTIONS
1. | TO ASSEMBLE CHICKEN SALAD SANDWICH:
Cover and place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
2. | TO ASSEMBLE PIMENTO CHEESE SANDWICH:
Cover. Place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | Line 9" x 5" salad tray with 2 leaves of prewashed green leaf lettuce. |
4. | Rinse fruit under cold running water and drain. Remove stems from grapes. |
5. | Portion 1/2 cup fruit mix in center of the tray. |
6. | Place 2 quarters of pimento cheese sandwich and 2 quarters of chicken salad sandwich crust side down on right side of salad tray. |
7. | In opposite corner, add one 4-ounce cup yogurt. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes. |
8. | Portion 1 yogurt-sandwich combo for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/2 cup fruit, and 1/8 cup 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. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Mayonnaise is listed twice as an ingredient because it is used in different amounts in the two different sandwiches.