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Garden Salad with Dressing (Fresh)
1/4 cup dark green vegetable,1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Vegetables (Dark Green)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cucumber with Peel, Whole, Fresh, #635 | 4 pound(s) + 12 ounce(s) |
Radishes, Raw, Whole, Wash, Trim. #612 | 1 pound(s) |
Spinach, Washed, Trimmed, Fresh, #644 | 2 pound(s) |
Romaine Lettuce, Chopped, Fresh, #642 | 4 pound(s) + 8 ounce(s) |
Dressing, Fat Free Ranch, 12 gram, #419 | 50 packet(s) |
Dressing, Fat Free 1000 Island, 12 gram, #420 | 50 packet(s) |
DIRECTIONS
1. | Wash cucumbers and radishes under cool running water and drain well. If spinach is not prewashed, wash under cool running water and drain well. |
2. | Slice cucumbers 1/4" thick. |
3. | Slice radishes thinly. |
4. | Tear spinach into 1" pieces. |
5. | Combine all vegetables and prewashed romaine in large bowl. Cover and chill. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
6. | Portion into 1/2 cup servings. Each portion provides1/4 cup serving of dark green vegetables and 1/8 cup serving of other vegetables. 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 commodity products when available.