Southwest Cobb Salad

Southwest Cobb Salad

(HACCP Process #1)

Yield:

100 servings (1 piece, 12.6 oz., 358 g)

Meal Equivalence:

2.5 oz. eq. meat alternate, 1/2 cup dark green vegetable, 1/4 cup legume, 1/4 cup starchy vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable, 1 oz. eq. grain
Directions
1 day prior to day of service:

  1. Clean and sanitize prep area.

  2. Pull black beans and corn from dry storage. Wipe off lids, open and carefully discard lids. Drain thoroughly.

  3. Empty each into a food storage container. Cover and date stamp. SOP: Prechill ingredients for foods served cold below 41° F before combining. CCP: Hold below 41° F.

  4. Place in cooler overnight to chill.

  5. Pull ranch dressing and salsa from dry storage. Wipe off lids.

  6. Wash hands thoroughly and put on gloves.

  7. In large food storage bin, mix salsa and ranch together, whisking to mix well.

  8. Cover, date stamp and place in cooler overnight. CCP: Hold below 41° F.

PRE-PREP
Day of service:

  1. Pull avocados and place at produce sink.

  2. Clean avocados and let air dry.

PREP

  1. Wash hands thoroughly and put on gloves.

  2. Peel and slice avocado and place on parchment covered sheet pans. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

  3. Cover with parchment paper and set aside for assembly.

  4. Pull eggs from the cooler and place at workstation.

PREP CONTINUED
Day of Service (continued):

  1. Wash hands thoroughly and cover with gloves.

  2. Slice eggs and lay on parchment covered sheet pans. Cover with parchment paper and set aside for assembly.

  3. Pull romaine, diced tomatoes and cheese from cooler and place at workstation for assembly.

  4. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

  5. Using an 8 oz. spoodle, place 1 cup of romaine in salad bowl.

  6. Using a 2 oz. spoodle, place 1/4 cup each of black beans, tomatoes and corn.

  7. Top each with 1/4 cup avocado, about 3 slices (3/8” x 3.5”).

  8. Top each with 1 whole egg, sliced and fanned out.

  9. Using a 1 oz. spoodle, sprinkle 1/2 oz. of cheese over each.

  10. Cover and date stamp.

  11. Place in cooler until service. CCP: Hold below 41° F.

PREP

  1. Pull salsa ranch from cooler.

  2. Wash hands thoroughly and put on gloves.

  3. Using a 2 oz. ladle place dressing in soufflé cup. Cover and place 2 deep in shallow steam table pan.

  4. Date stamp and place in cooler until service. CCP: Hold below 41° F.

SERVE

  1. One salad with 1 pack of croutons and dressing.

Ingredients

  • eggs hard-boiled, large, peeled 8 dozen, 4
  • black beans, LS, 3.6 #10 cans, drained (USDA Material #100359) 14 lb.
  • sweet corn, LS, 2.5 #10 cans, drained (USDA Material #100313) 10 lb. 5 oz.
  • fresh, California avocados (48 count) 18 lb. 4 oz
  • chopped romaine lettuce, RTU 13 lb.
  • fresh diced tomatoes, RTU 11 lb. 8 oz.
  • shredded lite Mozzarella cheese, (USDA Material #100034) 3 lb. 2 oz.
  • WGR croutons, 0.8 oz. or 22 grams 100 pieces
  • Ranch dressing 6 lb. 4 oz.
  • nutritionally enhanced salsa 6 lb. 4 oz.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.