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
®
34
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.