• Lettuce, 5.75 lbs.
• Spinach, 1 lb.
• Carrots, sliced, 3.1 lbs.
• Tomatoes, sliced, 2.1 lbs.
• Kidney beans, canned, drained, 25 cups
• Cheddar cheese, lowfat, shredded, 3.1 lbs.
• Eggs, whole, hard-boiled, 25 eggs
• Ranch dressing, 3-1/4 qts.

Directions

1. Rinse and coarsely chop greens. Place 1/2 cup greens per plate.

2. Garnish with carrots and tomatoes.

3. Top each dish with 1/4 cup kidney beans, 1/4 egg and  1 oz. cheese.

4. Serve with 1 Tbsp. dressing.

Yield: 100 salads

Per Serving: 145 cal., 10.2 g pro., 15.8 g carb., 3.8 g fiber, 4.8 g fat, 1.6 g sat. fat, 61 mg chol., 495 mg sod., 3,208 IU vit. A, 5.6 mg vit. C, 142.6 mg ca., 1.6 mg iron

Recipe Analysis: SNA, using Nutrikids (ver. 7.0)

• Lettuce, 11.5 lbs.
• Spinach, 2 lbs.
• Carrots, sliced, 6.3 lbs.
• Tomatoes, sliced, 4.3 lbs.
• Kidney beans, canned, drained, 25 cups
• Cheddar cheese, lowfat, shredded, 3.1 lbs.
• Eggs, whole, hard-boiled, 50 eggs
• Ranch dressing, 6-1/2 qts.

Directions

1. Rinse and coarsely chop greens. Place 1 cup greens per plate.

2. Garnish with carrots and tomatoes.

3. Top each dish with 1/4 cup kidney beans, 1/2 egg and 1 oz. cheese.

4. Serve with 2 Tbsps. dressing.

Yield: 100 salads

Per Serving: 213 cal., 13.5 g pro., 22.1 g carb., 4.8 g fiber, 8.2 g fat, 2.6 g sat. fat, 119 mg chol., 714 mg sod., 6,387 IU vit. A, 10.4 mg vit. C, 204.5 mg ca., 2.3 mg iron

Recipe Analysis: SNA, using Nutrikids (ver. 7.0)