Spinach Salad

Spinach Salad

(HACCP Process #1)

Yield:

20 servings (1 salad, 6 oz., 171 g, 1 oz. dressing)

Meal Equivalence:

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable, 1/4 cup fruit

Ingredients and Directions

Directions
1 Day prior to day of service:

  1. Clean and sanitize prep area.

  2. Pull dried cranberries from storage. Wipe off box. Empty 2 1/2 cups dried cranberries into a food storage container. Cover and date stamp. SOP: Pre-chill ingredients for foods served cold below 41° F before combining.

  3. Place in cooler overnight to chill. 
CCP: Hold below 41° F.

  4. Pull balsamic vinaigrette dressing from storage, date stamp and place in cooler. 
CCP:Hold below 41° F.

PRE_PREP
Day of service:

  1. Clean and sanitize prep area.

  2. Wash hands thoroughly and put on gloves.

  3. Pull sweet red peppers and place at produce sink. Clean peppers and let dry.

PREP

  1. Wash hands thoroughly and put on gloves.

  2. Discard seeds and slice sweet peppers into long strips. Place in food storage bin. 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.

  5. Wash hands thoroughly and put on gloves.

PREP
Day of Service (continued):

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

  2. Pull spinach and mushrooms from cooler and place at workstation for assembly.

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

  4. Using an 8 oz. spoodle, place 1 cup or 2.5 oz. of spinach in salad bowl.

  5. Using a 2 oz. spoodle, place 1/4 cup or 1 oz. of sliced mushrooms on the right side of bowl.

  6. In the center, place 1/4 cup sweet bell pepper strips, 1.2 oz.

  7. On the left side, add 2 oz. whole egg, sliced and fanned out.

  8. Using a 1 oz. spoodle, sprinkle 0.8 oz. of dried cranberries on salad.

  9. Cover and date stamp.

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

SERVE

  1. One salad with 1 oz. of balsamic vinaigrette.

NOTE

  1. 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.

  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Ingredients

  • 2 lb. 8 oz. *Hard-Boiled Eggs, Large, Sliced
  • 3 lb. 2 oz. Fresh Baby Spinach, RTU
  • 1 lb. 4 oz. Fresh Sliced Mushrooms, RTU
  • 1 lb. 8 oz. Sweet Red Pepper Strips
  • 1 lb. 2 oz. Dried Cranberries (USDA Material #100301)
  • 20 pieces Balsamic Vinaigrette, 1 oz. pouches

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.