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.

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.

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.

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.

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.