North Dakota Adult Nutrition

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Steak Cobb Salad

Brooke Wojdynski

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: 0°F

Nutritional Content

Allergens: Spinach; Tomato; Peppers Bell; Beef; AllergenEggs

Calories: 180 Kcal

Carbohydrates: 13 g

Protein: 15 g

Total Fat: 9 g

Calcium: 75 mg

Sodium: 280 mg

Ingredients

10 Servings

  • 5 each Egg Boiled Hard Whole

  • 1 lb 4 Oz Beef, Steak Strips Julienne

  • 6.5 Oz Lettuce, Iceberg

  • 6.5 Oz Lettuce, Romaine Fresh

  • 6.5 Oz Spinach, Fresh

  • 8 Oz Lettuce, Green Leaf

  • 1 lb 3 Oz Tomato, Fresh

  • 10 Oz Peppers, Green Fresh

  • 3/4 Cup Dressing, French LoCal Bulk

25 Servings

  • 12.5 each Egg Boiled Hard Whole

  • 3 lb 2 Oz Beef, Steak Strips Julienne

  • 1 lb Lettuce, Iceberg

  • 1 lb Lettuce, Romaine Fresh

  • 1 lb Spinach, Fresh

  • 1 lb 4 Oz Lettuce, Green Leaf

  • 3 lb Tomato, Fresh

  • 1 lb 9 Oz Peppers, Green Fresh

  • 2 Cup Dressing, French LoCal Bulk

50 Servings

  • 25 each Egg Boiled Hard Whole

  • 6 lb 4 Oz Beef, Steak Strips Julienne

  • 2 lb Lettuce, Iceberg

  • 2 lb Lettuce, Romaine Fresh

  • 2 lb Spinach, Fresh

  • 2 lb 8 Oz Lettuce, Green Leaf

  • 6 lb Tomato, Fresh

  • 3 lb 2 Oz Peppers, Green Fresh

  • 1 Qt Dressing, French LoCal Bulk

100 Servings

  • 50 each Egg Boiled Hard Whole

  • 12 lb 8 Oz Beef, Steak Strips Julienne

  • 4 lb Lettuce, Iceberg

  • 4 lb Lettuce, Romaine Fresh

  • 4 lb Spinach, Fresh

  • 5 lb Lettuce, Green Leaf

  • 12 lb Tomato, Fresh

  • 6 lb 4 Oz Peppers, Green Fresh

  • 2 Qt Dressing, French LoCal Bulk

Instructions

  1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

  2. Preprep: Thaw Steak.

  3. Prepare Hard Boiled Eggs as per separate recipe. Remove shell & refrigerate cooked Eggs at <40F for at least 2 hours.

  4. Cut Steak into strips. Heat Steak to 155F held for 15 sec. CCP - Maintain >140F for only 4 hrs. Chicken will be hot when placed on Salad.

  5. For each Salad, place 2 cup Lettuces on plate. Add 1 Tablespoon chopped Green Pepper, 1 Tablespoon chopped Tomato, 1Tablespoon Chopped Egg. CCP - Maintain <40F. At time of service add 3 oz hot Steak.

  6. **Traditionally, toppings are not evenly distributed in a Cobb Salad. Each Topping is placed in a separate pile on the top of the Salad. Check with Manager in regard to placement of Toppings for your facility.

  7. Serve with 2 Tablespoons Dressing.

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