Grab n' Go
K-12
Lunch
Buffalo Blue Turkey Salad
1
salad
Serving Size
This recipe was developed and approved by Joe Urban
Offer a bold salad option with turkey medallions, bleu cheese crumbles, cherry tomatoes and hot sauce over crunchy chopped romaine lettuce.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball Sliced Turkey Medallions -Product # 22655 89209 (Commodity Code 100124W)
50 Portions 5 ¾ lbs.
100 Portions 11 ¼ lbs.
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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