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

1. 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.

2. 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.

3. 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.

   
   
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