2009 National School Lunch Week Recipes
Wednesday
CHEF SALAD
YIELD: 100 servings
ELEMENTARY PER SERVING: Cals 128, Chol 27 mg, Sodium 631 mg, Fiber 1.69 g, Iron 1.26 mg, Calcium 295.98 mg, Vit A 504 RE, Vit C 20.44 mg, Prot 15.59g, Carb 3.64 g, Fat 5.85 g, Sat Fat 3.45 g
SECONDARY PER SERVING: Cals 239, Chol 55 mg, Sodium 1242 mg, Fiber 1.69 g, Iron 1.41 mg, Calcium 554.52 mg, Vit A 561 RE, Vit C 20.44 mg, Prot 29.68 g, Carb 4.21 g, Fat 11.49 g, Sat Fat 6.88 g
INGREDIENTS
Romaine, chopped – 13 lbs
Spinach, fresh, washed, de-stemmed – 8 lbs
Cheddar cheese, shredded – 6.25 lbs (Elementary) 12.5 lbs (Secondary)
Carrots, fresh, shredded – 3.25 lbs
Tomatoes, fresh, diced – 3.25 lbs
Turkey, deli, diced - 6.25 lbs (Elementary) 12.5 lbs (Secondary)
DIRECTIONS
1. Critical Control Point: Maintain all ingredients at 41 ° F or below during salad assembly, storage and service.
2. Mix the romaine and spinach, set aside.
3. Assemble chef salad in a 24 oz container as follows:
1.5 cups of romaine/spinach mixture
1 oz (Elementary) 2 oz (Secondary) cheddar cheese
1 tbsp carrots
1 tbsp tomatoes
1 oz (Elementary) 2 oz (Secondary) diced turkey
4. Seal container lid. Critical Control Point: Label, date and refrigerate at 41 ° F or below
Recipe courtesy of Beavercreek City Schools, OH
Recipe analysis: SNA Regional Directors, Nutrikids
