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
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.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.CCP - Maintain <40F.