Salad Bar Layout and Recipe #1 Salad bars are a great option for meeting the meal pattern requirements, especially vegetable subgroups. Salads can be used as an entrée or a side to meet the daily vegetable requirement. The salad bar shown provides all five vegetable subgroups as well as all other meal components required to make a reimbursable meal. For more information or ideas, talk with your Gordon Food Service Sales Representative or call the Nutrition Resource Center at (800) 968-4426.
Fresh Spinach
Shredded Carrots
Green Peas
Onions
Garbanzo Beans
Peaches
WholeGrain Flatbread
DARK GREEN VEGETABLE
RED/ORANGE VEGETABLE
STARCHY VEGETABLE
OTHER VEGETABLE
BEANS/PEAS
FRUIT
BREAD/GRAIN
Ranch Dressing Iceberg Lettuce
Cherry Tomatoes
HardCooked Eggs
Broccoli Florets
Shredded Cheese
Pears
Italian Dressing
OTHER VEGETABLE
RED/ORANGE VEGETABLE
MEAT ALTERNATE
DARK GREEN VEGETABLE
MEAT ALTERNATE
FRUIT
French Dressing
Milk
Yield: 100 servings Description
Amount
Markon® Cleaned Baby Spinach with Stems
3¼ gal.
1 Inch Cut Iceberg Lettuce
50 c.
Markon Matchstick Carrots
3 qt. + ½ c.
GFS Green Peas, thawed
1½ gal. + 1 c.
Markon Cherry Tomatoes
121⁄2 c.
GFS Fine Shredded Mild Cheddar Cheese
6 lb. + 4 oz.
GFS Peeled Hard-Cooked Eggs, diced
50 ct.
GFS Garbanzo Beans, drained
1½ gal. + 1 c.
Markon ¼ Inch Diced Onions
12½ c.
Markon Bite-Size Broccoli Florets
3 qt. + ½ c.
Whole-Grain Flatbread
100 ct.
GFS Diced Peaches in Light Syrup
3¼ gal.
GFS Pear Halves In Light Syrup
3¼ gal.
GFS Lite Ranch Dressing Pepper Mill® Fat Free Italian Dressing Litehouse Fat Free French Dressing
25 c.
Fat Free White Milk, 8 fl. oz. Fat Free Chocolate Milk, 8 fl. oz.
100 ct.
ADDITIONAL RESOURCES
®
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Preparation Instructions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Allow kids to assemble salads. Students must select three components and one of the three must be 1⁄2 c. of vegetable or 1⁄2 c. fruit. CCP: Cold food held for later service must not exceed a maximum internal temperature of 41°F. If all 5 components are used in the amounts provided in this recipe, it provides: 1½ c. vegetables (3⁄8 c. dark green vegetable, 3⁄8 c. other vegetable, 1 ⁄4 c. red/orange vegetable, 1⁄4 c. starchy vegetable, 1⁄4 c. beans/peas), 1 c. fruit, 1 c. milk, 2 oz. eq. grain and 2 oz. eq. meat/meat alternate.
Salad Bar Layout and Recipe #2
Romaine Lettuce
Cherry Tomatoes
Black Beans
Onions
Shredded Cheese
Apple Sauce
WholeGrain Flatbread
DARK GREEN VEGETABLE
RED/ORANGE VEGETABLE
BEANS/PEAS
OTHER VEGETABLE
MEAT ALTERNATE
FRUIT
BREAD/GRAIN
Ranch Dressing Iceberg Lettuce
Shredded Carrots
Green Peppers
Corn
Diced Chicken
Bananas
Italian Dressing
OTHER VEGETABLE
RED/ORANGE VEGETABLE
OTHER VEGETABLE
STARCHY VEGETABLE
MEAT
FRUIT
French Dressing
Milk
Yield: 100 servings Description
Amount
Markon® Romaine Ribbons
50 c.
1 Inch Cut Iceberg Lettuce
50 c.
Low-Sodium Black Beans
1½ gal. +1 c.
GFS Cut Corn, thawed
1½ gal. + 1 c.
GFS Finely Shredded Mexican Blend Cheese
3 lb. + 2 oz.
½ Inch Diced White Chicken, thawed
12½ lb.
Markon 1⁄4 Inch Diced Red Onion
1½ qt. + ¼ c.
¼ Inch Diced Green Peppers
3 qt. + ½ c.
®
3 qt. + ½ c.
Markon Matchstick Carrots
3 qt. + ½ c.
Whole-Grain Flatbread
100 ct.
GFS No Sugar Added Applesauce
3¼ gal.
Petite Bananas
100 ct.
GFS Lite Ranch Dressing Pepper Mill® Fat Free Italian Dressing Litehouse Fat Free French Dressing
25 c.
Fat Free White Milk, 8 fl. oz. Fat Free Chocolate Milk, 8 fl. oz.
100 ct.
⁄8 Inch Diced Roma Tomatoes
If all 5 components are used in the amounts provided in this recipe, it provides: 1¼ c. vegetables (¼ c. dark green vegetable, ¼ c. other vegetable, 1 ⁄4 c. red/orange vegetable, 1⁄4 c. starchy vegetable, 1⁄4 c. beans/peas), 1 c. fruit, 1 c. milk, 2 oz. eq. grain and 2 oz. eq. meat/meat alternate.
ADDITIONAL RESOURCES
3
Preparation Instructions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Allow kids to assemble salads. Students must select three components, and one of the three must be 1⁄2 c. of vegetable or 1 ⁄2 c. fruit. CCP: Cold food held for later service must not exceed a maximum internal temperature of 41°F.
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Choice Food Bar Layout #1 Choice food bars enable students to customize their meal while meeting meal pattern requirements.
CONSIDERATIONS FOR CHOICE BARS: • Pre-portioning food items is one way to ensure students are taking the appropriate amount and can assist staff in quickly identifying portion sizes • If items are not pre-portioned, students should be instructed on how to select the appropriate portion(s) • Use signage, pictures, plated samples to demonstrate appropriate portion size • Providing appropriate sized serving utensils will assist students in taking the correct serving size • Use smaller spoons for extras such as condiments • Remember that each vegetable serving, including those served on the choice food bars, must be at least ⅛ cup to count toward the vegetable component • Wash all fresh, unpackaged produce under running water. Drain well • Cold food held for later service must not exceed a maximum internal temperature of 41°F • Hot foods held for later service must maintain a minimum internal temperature of 135°F. Visit Gordon Experience: Resources > Great for Schools > Making the Grade for choice food bar product lists.
ADDITIONAL RESOURCES
Potato Bar
Baked Potato
Chili
Scallions
Diced Tomatoes
Broccoli
Black Olives
Diced Ham
Shredded Cheese
6 OZ. POTATO = ½ C. STARCHY VEGETABLE
1 C. = ½ OZ. EQ MEAT*
⅛ C. = ⅛ C. OTHER VEGETABLE
¼ C. = ¼ C. RED/ORANGE VEGETABLE
¼ C. = ¼ C. DARK GREEN VEGETABLE
⅛ C. = ⅛ C. OTHER VEGETABLE
2 OZ. = 1½ OZ. EQ MEAT*
1 OZ. = 1 OZ. EQ MEAT ALTERNATE
Sweet Potato
Pulled Chicken
Onions
Green Peppers
Mushrooms
Jalapeño Peppers
Bacon Bits
Sour Cream
5 OZ. POTATO = ½ C. RED/ ORANGE VEGETABLE
2 OZ. = 2 OZ. EQ MEAT*
⅛ C. = ⅛ C. OTHER VEGETABLE
¼ C. = ¼ C. OTHER VEGETABLE
¼ C. = ¼ C. OTHER VEGETABLE
¼ C. = ¼ C. OTHER VEGETABLE
*Meal equivalents may vary depending on the item used.
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Choice Food Bar Layout #2
Pasta Bar
Whole-Grain Spaghetti
Marinara Sauce
Diced Chicken
Peas
Parmesan Cheese
1 C. = 2 OZ. EQ BREAD/ GRAIN
2.8 OZ. = ½ C. RED/ORANGE VEGETABLE
2 OZ. = 2 OZ. EQ MEAT*
¼ C. = ¼ C. BEANS/PEAS
1 OZ. = 1 OZ. EQ MEAT ALTERNATE
Whole-Grain Penne
Alfredo Sauce
Crumbled Beef
Artichoke Hearts
Shredded Mozzarella
1 C. = 2 OZ. EQ BREAD/ GRAIN
1.83 OZ. = 1 OZ. MEAT ALTERNATE
2.19 OZ. = 2 OZ. EQ MEAT*
¼ C. = ¼ C. OTHER VEGETABLE
1 OZ. = 1 OZ. EQ MEAT ALTERNATE
Whole-Grain Rotini
Meatballs
Cooked Peppers
WG Garlic Breadstick
1 C. = 2 OZ. EQ BREAD/ GRAIN
6 EA. = 2 OZ. EQ MEAT*
¼ C. = ⅛ C. OTHER VEGETABLE, ⅛ C. RED/ORANGE VEGETABLE
1 EA. = 2 OZ. EQ BREAD/ GRAIN*
*Meal equivalents may vary depending on the item used. ADDITIONAL RESOURCES 37
Choice Food Bar Layout #3
Southwest Bar
WG Tortilla
Black Beans
Beef Taco Meat
Jalapeño Peppers
Black Olives
Shredded Cheese
1 EA. = 3.5 OZ. EQ BREAD/ GRAIN*
½ C. = ½ C. BEANS/PEAS OR 2 OZ. EQ MEAT ALTERNATE
2.19 OZ. = 2 OZ. EQ MEAT*
¼ C. = ¼ C. BEANS/PEAS
⅛ C. = ⅛ C. OTHER VEGETABLE
1 OZ. = 1 OZ. EQ MEAT ALTERNATE
Tortilla Chips
Pinto Beans
Chicken Taco Meat
Diced Tomatoes
Corn
Sour Cream
1 OZ. = 1.25 OZ. EQ BREAD/ GRAIN*
½ C. = ½ C. BEANS/PEAS OR 2 OZ. EQ MEAT ALTERNATE
2 OZ. = 2 OZ. EQ MEAT*
¼ C. = ¼ C. RED/ORANGE VEGETABLE
¼ C. = ¼ C. STARCHY VEGETABLE
Brown Rice
Sautéed Peppers & Onions
Shredded Romaine
Onions
Salsa
½ C. PREPARED = 1 OZ. EQ BREAD/GRAIN
¼ C. = ⅛ C. OTHER VEGETABLE, ⅛ C. RED/ORANGE VEGETABLE
1 C. = ½ C. DARK GREEN VEGETABLE
⅛ C. = ⅛ C. OTHER VEGETABLE
¼ C. = ¼ C. RED/ORANGE VEGETABLE
ADDITIONAL RESOURCES
*Meal equivalents may vary depending on the item used.
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Taco Sauce
Choice Food Bar Layout #4
Ramen Bar
Chicken
Bamboo Shoots
Edamame
Water Chestnuts
Shredded Cabbage
Scallions
2 OZ. = 2 OZ. EQ MEAT*
¼ C. = ¼ C. OTHER VEGETABLE
¼ C. = ¼ C. BEANS/PEAS OR 1 OZ. EQ MEAT ALTERNATE
¼ C. = ¼ C. STARCHY VEGETABLE
¼ C. = ¼ C. OTHER VEGETABLE
⅛ C. = ⅛ C. OTHER VEGETABLE
Chicken Broth Sriracha Sauce Soy Sauce
Ramen Noodles
½ C. COOKED = 1 OZ. EQ BREAD/GRAIN
Beef
Shredded Carrots
Mushrooms
Corn
Boiled Egg
2.8 OZ. = 2 OZ. EQ MEAT*
¼ C. = ¼ C. RED/ORANGE VEGETABLE
¼ C. = ¼ C. OTHER VEGETABLE
¼ C. = ¼ C. STARCHY VEGETABLE
1 EACH = 2 OZ. EQ MEAT ALTERNATE
Cilantro
Beef Broth
*Meal equivalents may vary depending on the item used.
ADDITIONAL RESOURCES 39