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Apple Slaw

  1. Cut the apples into ½” pieces.
  2. Toss all salad ingredients in 1 full steam table pan.
  3. Mix dressing ingredients. Toss with salad.
  4. Serve ⅜ cup servings using #10 scoop. Keep chilled throughout service time.

Critical Control Point: Hold for service at 41°F or lower.

Note: If serving more than 1 hour after tossing with dressing then use water instead of oil so the cabbage wilts less.


Green Salad with Peas

  1. Place 1 (packed) cup romaine lettuce into each portion container. Add ¼ cup each of the thawed green peas and sliced cucumber. Top with 1/2 ounce (2 tablespoons) mozzarella cheese.
  2. Serve each portion with 1 ounce (2 Tbsp) of salad dressing.

Critical Control Point: Hold for cold service at 41°F or below.

Kale and Blueberry Salad

  1. Rinse kale and pat dry.
  2. Trim off the stem and roughly chop into salad size pieces.
  3. Mix together kale, blueberries and mozzarella.
  4. Portion into 1 cup serving cups and drizzle with dressing.

Critical Control Point:  Hold at 41° F until service.

Roasted Potato Salad

  1. Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
  2. Place 5 lb potatoes on a sheet pan (18” x 26” x 1”) lined with parchment paper and heavily coated with pan release spray. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
  3. Bake until tender: Conventional oven: 425° F for 20 minutes. Convection oven: 400° F for 15 minutes.
  4. Remove from oven.
  5. Place warm potatoes in 4″ steam table pans. Pour dressing over potatoes. Toss well to coat evenly.

Critical Control Point: Cool to 41° F or lower within 4 hours.

Portion with No. 6 scoop (⅔ cup).

Critical Control Point: Hold at 41° F or below.

Berry Melon Summer Salad

  1. In a large bowl, whisk together the vanilla yogurt, honey, and lemon juice until well combined.
  2. Combine the watermelon, cantaloupe, blueberries, and strawberries in a full pan.
  3. Pour the yogurt mixture over the fruit and gently toss to coat.
  4. Serve using a #8 scoop (1/2 cup).

Critical Control Point:  Hold for service at 41°F or lower, same day service.