National School Lunch Week

Garden Salad

Yield: 100 Portions

Portion size: 1/2 cup

Ingredients

• Salad Mix - 50 cups
• Tomato Cherry - 2 pints

Directions

1. Portion salad in 4oz cups with lids. Garnish with cherry tomato. (Critical Control Point - Ensure ingredients stay below 41° F)
2. Serve salad with 1 oz salad dressing

Per Serving: 16 cal., 1.0 g pro., 2.9 g carb., 1.2 g fiber, 0.2 g fat, 0.0 g sat. fat, 0.0 mg chol., 19 mg sod., 2,284 IU vit. A, 8.9 mg vit. C, 21.9 mg ca., 0.6 mg iron

Recipe courtesy of Albuquerque Public Schools, NM

Whole Wheat Dinner Rolls

Yield: 200 Portions

Portion size: 1 2oz roll

Ingredients

• Margarine - 1lb
• Yeast, instant - 1 cup
• Water, municipal - 1 gallon
• Flour, all purpose - 10 lbs
• Flour, whole wheat - 3 lbs
• Sugar, white - 1 cup
• Milk, dry - 1 cup
• Salt - 1 oz
• Yeast extender - 2 fl oz 1 TBSP 0.8 tsp
• Margarine - 2 fl oz (Hold back to brush cooked rolls with)

Directions

1. Dissolve yeast in warm water
2. In large mixer bowl, using the dough hook, mix all ingredients together until a soft ball forms.
3. Continue until the dough pulls away from the sides of the mixing bowl and is not tacky to the touch.
4. If necessary, add additional flour 1/2 cup at a time to achieve proper texture,
5. When dough has completely pulled away from the side of the bowl and the texture is not tacky, continue to beat for 3-5 minutes on low.
6. Shape into 2 oz balls. Bake on lined baking sheets - 77 per pan (7 x 11)
7. Bake at 350° F in a convection over for approximately 17 minutes or until golden brown.
8. Remove from oven and brush tops very lightly with melted margarine.

Per Serving: 131 cal., 4 g pro., 25.4 g carb., 1.5 g fiber, 1.3 g fat, 0.1g sat. fat, 0.1 mg chol., 82 mg sod., 46 IU vit. A, 6.2 mg vit. C, 12 mg ca., 1.6 mg iron

Recipe courtesy of Albuquerque Public Schools, NM