Salmon Salad Plate
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill Cook Temp.: 0°F
Nutritional Content
Allergens: Cucumber; AllergenEggs; Apples; AllergenFish; AllergenMilk; AllergenSoy; Citrus; Celery; AllergenSulphites; Onion
Calories: 160 Kcal
Carbohydrates: 12 g
Protein: 14 g
Total Fat: 7 g
Calcium: 175 mg
Sodium: 360 mg
Ingredients
10 Servings
1 lb 14 Oz Salmon Salad Soft
9.5 Oz Celery, Fresh
1.5 Oz Onion, Yellow
9.5 Oz Lettuce, Green Leaf
2 2/3 Cup Cucumber Fresh
2.5 each Apple Red Delicious
25 Servings
4 lb 11 Oz Salmon Salad Soft
1 lb 8 Oz Celery, Fresh
4 Oz Onion, Yellow
1 lb 8 Oz Lettuce, Green Leaf
1 3/4 Qt Cucumber Fresh
6.25 each Apple Red Delicious
50 Servings
9 lb 6 Oz Salmon Salad Soft
3 lb Celery, Fresh
8 Oz Onion, Yellow
3 lb Lettuce, Green Leaf
3 1/4 Qt Cucumber Fresh
12.5 each Apple Red Delicious
100 Servings
18 lb 12 Oz Salmon Salad Soft
6 lb Celery, Fresh
1 lb Onion, Yellow
6 lb Lettuce, Green Leaf
1 Gal 4 Cup Cucumber Fresh
25 each Apple Red Delicious
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Combine prepared Salmon Salad with minced Celery & minced Onions. Mix well. Chill at <40F for two hours before serving.
Wash & drain heads of Lettuce. Break off into leaves. Wash, peel & slice Cucumbers into circles. As close to serving time as possible wash & core Apples. Cut each Apple into 12 wedges. Dip each wedge in Orange or Lemon Juice to delay browning.
Place 1 #10 scoop of Salmon Salad onto plate with Lettuce leaf liner. Garnish with 1/4 cup of Cucumbers & 3 Apple wedges. CCP - Maintain <40F.