K-12
Baked Penne Pasta with Turkey Meat Sauce
Buffalo Blue Turkey Salad
1
salad
Serving Size
This recipe was developed and approved by Joe Urban
Ingredients Show More
Ingredient
50 Portions
100 Portions
Romaine Lettuce, Chopped
50 Portions 6 ½ lbs.
100 Portions 13 lbs.
Blue Cheese Crumbles
50 Portions 3.125 lbs.
100 Portions 6 ¼ lbs.
Croutons
50 Portions 3.125 lbs.
100 Portions 6 ¼ lbs.
Tomatoes, Cherry
50 Portions 13 each
100 Portions 25 each
Hot Sauce
50 Portions 6 cups
100 Portions 12 cups
Directions Show More
- Thaw turkey in the cooler two days before use.
- Wash tomatoes thoroughly and cut into eighths, set aside.
- Quarter the hard-boiled eggs, set aside.
- Place turkey in a large mixing bowl and add hot sauce, mix thoroughly.
- Portion 1 cup of lettuce into each 18 oz. salad container in an assembly line style of production.
- Divide buffalo turkey evenly between salads and top each salad with 1 oz. croutons, cherry tomatoes, eggs, and 1 oz. of blue cheese crumbles.
- Serve with choice of dressings.
Nutrients per Serving Show More
Calories 317 kcal
Saturated Fat 3.75 g
Trans Fat 0 g
Total Fat 14 g
Cholesterol 224 mg
Calcium 112 mg
Total Dietary Fiber 2 g
Iron 2 mg
Sodium 1,161 mg
Sugars 2 g
Carbohydrate 26 g
Vitamin A 5,527 IU
Vitamin C 7 mg
Protein 25.5 g
Component
Meat/Meat Alt 2 oz. eq.
Grain 1 eq.
Vegetable ¾ cup
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