Turkey Salad Plate
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Mix & Chill
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
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
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Thaw Turkey at <40F. Dice Turkey in bite size pieces. Prepare Hard Boiled Eggs. *Refrigerate cooked Eggs at <40F for at least 2 hrs.
Chop Hardboiled Eggs. Combine Meat, Eggs, Salt, Pepper, Mayo, Juice, & Relish. Mix lightly. Chill at <40F for at least 2 hours before serving.
Wash & drain Lettuce. Separate into Lettuce Leaves. Prepare Carrot & Celery Sticks. Wash Oranges. Slice each Orange into 12 wedges.
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.
CCP -- Maintain <40F/4C; discard unused product. (FDA)