K-12
Lunch
Turkey Enchilada with Tropical Salsa
Mediterranean Turkey Salad Bowl with Lemon-Herb Dressing
1
Salad
Serving Size
This recipe was developed and approved by Chef Brenda
Make this refreshing salad with sliced turkey breast over baby spinach with cucumbers, tomatoes, garbanzo beans and mozzarella, add seasoned rice and serve with a side of zesty dressing.
Ingredients Show More
Ingredient
50 Portions
100 Portions
DRESSING
Vegetable oil (USDA or Commercial)
50 Portions 3 qt ½ cup
100 Portions 1 gal 2 qt 1 cup
Lemon juice, bottled
50 Portions 1 qt 1 cup
100 Portions 2 qts 1 cups
Apple cider vinegar
50 Portions 1 qt
100 Portions 2 qts
Sugar, granulated
50 Portions 2/3 cups
100 Portions 1 1/3 cups
Granulated garlic
50 Portions ¼ cup
100 Portions ½ cup
Salt, table
50 Portions 1 Tbsp
100 Portions 2 Tbsp
Black pepper, ground
50 Portions ½ Tbsp
100 Portions 1 Tbsp
Xanthan gum (optional)
50 Portions 1 Tbsp
100 Portions 2 Tbsp
Oregano, dried leaves
50 Portions 1/2 cup
100 Portions 1 cup
SEASONED RICE
Nonstick cooking spray
50 Portions 1 spray
100 Portions 2 spray
Brown rice, dry, long-grain, parboiled
50 Portions 6 lb 4 oz or 3 qts 2/3 cups
100 Portions 12 lb 8 oz or 1 gal 2 qt 1 1/3 cups
Water, tap, hot (0.2 cup per 1 oz rice, dry)
50 Portions 160 fl oz or 1 gal 1 qt
100 Portions 320 fl oz or 2 gal 2 qt
Turmeric, dried, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Cumin, dried, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Granulated garlic
50 Portions ¼ cup
100 Portions ½ cup
Onion powder
50 Portions 2 Tbsp
100 Portions ¼ cup
SALAD
Slice-N-Tact Oil Brown Turkey Breast-Frozen Alternative
Baby spinach, fresh
50 Portions 13 lb 8 oz
100 Portions 27 lb
Cucumber, fresh, unpared, diced
50 Portions 2 lb 4 oz
100 Portions 4 lb 8 oz
Grape or cherry tomatoes, halved
50 Portions 2 lb 8 oz
100 Portions 5 lb
Garbanzo beans, low-sodium, canned, drained and rinsed
50 Portions 2 lb 11 oz or 5/8 #10 can or 1 qt 2 ¼ cups
100 Portions 5 lb 6 oz or 1 ¼ # 10 cans or 3 qt ½ cup
Mozzarella cheese, lite, shredded (USDA or Commercial)
50 Portions 1 lb 9 oz
100 Portions 3 lb 2 oz
Directions Show More
- Thaw Turkey: Thaw under refrigeration for 48 hours. Once thawed, stack two slices on top of each other. Quarter, making 8 pieces per salad. Hold at 41° F or lower.
- Cook and Cool Rice One Day Before Service: Preheat oven to 350 ̊F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice, 2 Tbsp turmeric, 2 Tbsp cumin, ¼ cup granulated garlic, 2 Tbsp onion powder, and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed. Spread rice onto two full sheet pans and cool. Cool to 70° F within 2 hours. Cool to 41° F within 4 hours.
- Prepare Salad Dressing: Add all ingredients to a food grade bucket, except oregano. Using an immersion blender, blend ingredients together. Stir in dried oregano. Place in 4 fl oz portion cups with lids. Store in refrigerator for up to 7 days. Refrigerate at 41° F or lower until served. (Note: Xanthan gum is used to keep dressing from separating. It is optional.) Cold service 41° F or lower.
- Prepare Salads in Grab n Go Clamshells: In each container place 2 cups packed (4.3 oz wt) spinach at the bottom. Sprinkle with 1 cup (8 fl oz spoodle) seasoned, cooled rice. Arrange the following ingredients around the bowl: 8 quarter slices turkey (3.36 oz wt), 1/8 cup (0.7 oz wt) cucumber, 1/8 cup (0.8 oz wt) halved tomatoes, 1/8 cup (1.3 oz wt) garbanzo beans, ½ oz (1 fl oz spoodle/2 Tbsp) mozzarella cheese, and 1 container (1/4 cup) salad dressing. Refrigerate at 41° F or lower until served. Cold service 41° F or lower.
Nutrients per Serving Show More
Calories 935 kcal
Saturated Fat 7 g
Trans Fat 0 g
Total Fat 64 g
Cholesterol 55 mg
Calcium 163 mg
Total Dietary Fiber 7 g
Iron 27 mg
Sodium 687 mg
Sugars 5 g
Carbohydrate 61 g
Vitamin A 11,732 IU
Vitamin C 47 mg
Protein 31 g
Component
Meat/Meat Alt 2.5 oz. eq.
Grain 2 oz. eq.
Vegetable 1 3/8 cup(s)
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