Entrées
Grab n' Go
K-12
Lunch
Southwestern Turkey Salad
1
salad
Serving Size
This recipe was developed and approved by Joe Urban
Southwestern dishes shine anywhere, anytime, and this bowl proves it! Tender turkey medallions and black beans deliver hearty bites, while jalapenos, corn and shredded cheese help create an authentic Tex-Mex flavor.
Ingredients Show More
Ingredient
50 Portions
100 Portions
50 Portions 11 lbs., 4 oz.
100 Portions
Lettuce, cos or romaine, raw
50 Portions 3 gal., 1 pt. chopped
100 Portions
Corn, sweet, yellow, frozen, kernels on cob, unprepared
50 Portions 1 qt., 1 pt.,¼ c. kernels
100 Portions
Beans, black turtle, mature seeds, canned
50 Portions 1qt.,1 pt.,¼c.
100 Portions
Tomatoes, red, ripe, raw, year round average
50 Portions 1 qt., 1 pt.,¼ c. chopped or sliced
100 Portions
Onions, raw
50 Portions 200 slice, thin
100 Portions
Peppers, jalapeno, canned, solids and liquids
50 Portions 1 qt., 1 pt.,¼ c. sliced
100 Portions
Cheese, Cheddar, Yellow, Shredded, 6/5#, USDA, 100003
50 Portions 1 lbs., 9 oz.
100 Portions
Limes, raw
50 Portions 6 ¼ fruit (2" dia)
100 Portions
Directions Show More
- Dice tomatoes, slice red onions, cut limes into 8 wedges, and drain black beans.
- Build salads in assembly line fashion by placing 1 cup of chopped romaine lettuce in bottom of container.
- Place 6 oz spoodle of turkey tenderloin in center of lettuce.
- Distribute the following ingredients evenly around the turkey:
- 2 tbsp of diced tomatoes
- 2 tbsp of black beans
- 2 tbsp of corn
- 4 slices of red onion
- 2 tbsp of pickled jalapeños
- ½ oz of shredded cheddar cheese
- 1 lime wedge - Cover and refrigerated at 41 degrees or lower until ready to serve.
- Serve with choice of salad dressing.
CCP: Thaw frozen TCS foods in a refrigerator that is 41 °F or colder.
Follow HACCP cooler storage order guidelines to prevent cross-contamination.
Preparation
HACCP Process: #1 - No Cook
One or Two Days Before Service:
Remove frozen product from freezer using oldest pack date first. Keep product in original packaging and place in a pan(s). Place in cooler following proper HACCP storage guidelines to prevent cross-contamination. Cover, label, and date all products. Allow to thaw under refrigeration for 24 hours.
Nutrients per Serving Show More
Calories 244.295
Saturated Fat 3.100 gm
Trans Fat 0.000* gm
Total Fat 18.963 gm
Cholesterol 70.000 mg
Calcium 61.799* mg
Total Dietary Fiber 5.005 gm
Iron 2.638* mg
Sodium 664.634 mg
Potassium 398.765* mg
Sugars 3.898 gm
Carbohydrate 18.963 gm
Vitamin A 4,210.158* iu
Vitamin C 13.499* mg
Protein 28.787 gm
Vitamin D 0.000* mcg
* Indicates missing Nutrient Information.
Component
Meat/Meat Alt 2.5 oz
Vegetable 0.5 cups
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