California Salad

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Make


Nutritional Content

Allergens: Soy, Sulphites, Wheat

Calories: 110 Kcal

Carbohydrates: 9 g

Protein: 2 g

Total Fat: 9 g

Calcium: 40 mg

Sodium: 170 mg


Ingredients

10 Servings

  • Spinach, Fresh, 1 1/2 Qt

  • Cabbage, Red Fresh,Shredded

    1 1/2 Qt

  • Onion, Red/Burmuda

  • Beets, Fresh 3/4 Cup

  • Sauce, Soy Bulk LS,

  • Seeds Sesame,

  • Oil, Olive,

  • Vinegar Balsamic,

  • Juice, Lime Bulk,

  • Syrup, Maple Bulk,

  • Jicama, Fresh,

25 Servings

  • Spinach, Fresh, 3 3/4 Qt

  • Cabbage, Red Fresh,Shredded, 3 3/4 Cup

  • Onion, Red/Burmuda, Sliced Thin, 2 Cup

  • Beets, Fresh 2 Cup

  • Sauce, Soy Bulk LS, 3/4 Cup

  • Seeds Sesame, 1 Tbsp 3 tsp

  • Oil, Olive, 1 Cup

  • Vinegar Balsamic, 1/3 Cup

  • Juice, Lime Bulk, 1/3 Cup

  • Syrup, Maple Bulk, 1/3 Cup

  • Jicama, Fresh, 2 Cup

50 Servings

  • Spinach, Fresh, 1 Gal 6 Cup

  • Cabbage, Red Fresh,Shredded, 2 Qt

  • Onion, Red/Burmuda, 3 3/4 Cup

  • Beets, Fresh 3/4 Cup, 3 3/4 Cup

  • Sauce, Soy Bulk LS, 3/4 Cup

  • Seeds Sesame, 3 Tbsp 3 tsp

  • Oil, Olive, 2 Cup

  • Vinegar Balsamic, 3/4 Cup

  • Juice, Lime Bulk, 3/4 Cup

  • Syrup, Maple Bulk, 3/4

  • Jicama, Fresh, 3 3/4 Cup

100 Servings

  • Spinach, Fresh 3 Gal 5 Cup

  • Cabbage, Red Fresh,Shredded

    3 3/4 Qt

  • Onion, Red/Burmuda, 2 Qt

  • Beets, Fresh 2 Qt

  • Sauce, Soy Bulk LS, 1 1/2 Cup

  • Seeds Sesame, 1/2 Cup

  • Oil, Olive, 3 3/4 Cup

  • Vinegar Balsamic, 1 1/2 Cup

  • Juice, Lime Bulk, 1 1/2 Cup

  • Syrup, Maple Bulk, 1 1/2 Cup

  • Jicama, Fresh, 2 Qt.


Instructions

  1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pre-prep: Oven bake, peel and Julienne cut Beets. Peel Jicama and cut in Julienne strips.
    Mix cleaned Spinach, Red Cabbage, Red Onions, and Beets and place in number 2 hotel pan.

  2. For Dressing: Mix Olive Oil, Vinegar, Soy Sauce, Lime Juice and Maple Syrup. Pour Dressing over Salad just before serving. Place Jicama on top of dressed Salad.
    Garnish with Sesame Seeds.

  3. CCP - Maintain <40F.



    Print Recipe here

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