Turkey Salad Plate

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

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Nutritional Content

Allergens: Citrus; AllergenEggs; Turkey; Carrots; Celery; AllergenMilk; AllergenSulphites

Calories: 180 Kcal

Carbohydrates: 16 g

Protein: 18 g

Total Fat: 5 g

Calcium: 75 mg

Sodium: 460 mg

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Ingredients

10 Servings

• 1 lb 3 Oz Turkey, Pulled/Shredded

• 1/2 Cup Egg Boiled Hard Whole

• 1/2 Cup Mayonnaise, Bulk

• 3/4 tsp Salt, Iodized

• 1/8 tsp Pepper, Black Ground

• 3/4 tsp Juice, Lemon Bulk

• 1/4 Cup Pickle Relish, Sweet

• 2 lb 4 Oz Carrot & Celery Sticks

• 2.5 each Orange Fresh Whole

• 8 Oz Lettuce, Green Leaf

25 Servings

• 2 lb 14 Oz Turkey, Pulled/Shredded

• 1 1/4 Cup Egg Boiled Hard Whole

• 1 1/3 Cup Mayonnaise, Bulk

• 2 tsp Salt, Iodized

• 1/2 tsp Pepper, Black Ground

• 2 tsp Juice, Lemon Bulk

• 2/3 Cup Pickle Relish, Sweet

• 5 lb 10 Oz Carrot & Celery Sticks

• 6.25 each Orange Fresh Whole

• 1 lb 4 Oz Lettuce, Green Leaf

50 Servings

• 5 lb 12 Oz Turkey, Pulled/Shredded

• 2 1/2 Cup Egg Boiled Hard Whole

• 2 3/4 Cup Mayonnaise, Bulk

• 1 Tbsp 1 tsp Salt, Iodized

• 3/4 tsp Pepper, Black Ground

• 1 Tbsp 1 tsp Juice, Lemon Bulk

• 1 1/3 Cup Pickle Relish, Sweet

• 11 lb 4 Oz Carrot & Celery Sticks

• 12.5 each Orange Fresh Whole

• 2 lb 8 Oz Lettuce, Green Leaf

100 Servings

• 11 lb 9 Oz Turkey, Pulled/Shredded

• 1 1/4 Qt Egg Boiled Hard Whole

• 1 1/2 Qt Mayonnaise, Bulk

• 2 Tbsp 2 tsp Salt, Iodized

• 1 1/2 tsp Pepper, Black Ground

• 2 Tbsp 2 tsp Juice, Lemon Bulk

• 2 3/4 Cup Pickle Relish, Sweet

• 22 lb 8 Oz Carrot & Celery Sticks

• 25 each Orange Fresh Whole

• 5 lb Lettuce, Green Leaf

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Instructions

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

2. Thaw Turkey at <40F. Dice Turkey in bite size pieces. Prepare Hard Boiled Eggs. *Refrigerate cooked Eggs at <40F for at least 2 hrs.

3. Chop Hardboiled Eggs. Combine Meat, Eggs, Salt, Pepper, Mayo, Juice, & Relish. Mix lightly. Chill at <40F for at least 2 hours before serving.

4. Wash & drain Lettuce. Separate into Lettuce Leaves. Prepare Carrot & Celery Sticks. Wash Oranges. Slice each Orange into 12 wedges.

5. Line each serving plate with a Lettuce Leaf. Place #10 scoop of Meat Salad onto Lettuce Leaf. Garnish each plate with approximately 3 oz of Carrot & Celery Sticks & 3 Orange Wedges. CCP - Maintain <40F.

6. CCP -- Maintain <40F/4C; discard unused product. (FDA)

   
   
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