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Spinach Salad (Fresh)
1/2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable
Number of Portions: 25 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Vegetables (Dark Green)
INGREDIENT | MEASURE (FOR 25 SERVINGS) |
|---|---|
Bacon, Sliced, Precooked, #121 | 15 slice(s) |
Onions, Red, Whole, Fresh, #639 | 2 pound(s) |
Spinach, Washed, Trimmed, Fresh, #644 | 4 pound(s) |
Cheese, Mozzarella, Shredded, #58 | 13 ounce(s) |
Dressing, Fat Free Ranch, 12 gram, #419 | 25 packet(s) |
DIRECTIONS
1. | Place bacon on sheet pans and heat bacon according to directions on package and/or case. Cool and crumble and set aside. |
2. | Slice red onions into rings and set aside. |
3. | Measure 1 cup baby spinach leaves into individual salad bowls. |
4. | Top each salad with 1/2 ounce of mozzarella cheese, crumbled bacon and 1 to 2 rings of red onion. Cover and refrigerate. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Portion 1 salad and 1 PC of dressing per serving. Each portion provides 1/2 oz. eq. of meat/meat alternate and 1/4 cup serving of 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.