During Fresh Attitude Week 2019, New York City Department of Education served more fresh fruits and vegetables to encourage students to make healthier choices. Here’s one of the featured salads. This is a high quantity recipe for use in school kitchens that meets USDA standards for school meals.
Print![Chef Salad from NYC Department of Education](https://urbanschoolfoodalliance.org/wp-content/uploads/NYC-chef-salad-150x150.jpg)
Chef Salad
- Total Time: 2-4 days
- Yield: 48 persons 1x
Description
Portion Size: 1 each
Garnish: Shredded Carrots, Red Pepper Strips
Ingredients
Scale
- 3 lb. Turkey Ham, pre-sliced (defrost)
- 3 lb. Turkey Breast, pre-sliced (defrost)
- 3 lb. Sliced American Cheese
- 2 bags Chopped Romaine Lettuce
- 1 bag Fresh Spinach (wash, drain, de-stem)
- 5 Cucumbers washed, sliced (peeling optional)
- 2 1/2 lb. Grape, Cherry or Whole Tomatoes (wash, de-stem)
- 48 Flat Bread
- 48 Bowl with Dome Lid, 24 or 32 oz
For Each Salad:
- 1 Bowl with Dome Lid
- 8 oz. Romaine/Spinach Mixture (HS: 2 x 8 oz. sp.)
- 4 sl. Cucumber Half Moons
- 1/4 cup Grape/Cherry/Whole Tomatoes
- 1 Deli Meat & Cheese (2 sl. turkey, 2 sl. ham, 2 sl. cheese)
- 1 Flat Bread (cut into even quarters)
Instructions
2-3 Days Before Service
- Place sealed packs of turkey in refrigerator on bottom shelf to defrost. Make sure to date turkey when it is placed in refrigerator. (SOP / Defrosting Food)
1 Day Before Service
- Prepare cucumbers and cherry tomatoes, cover and refrigerate until ready to assemble salads.
- Set up station to assemble deli meat & cheese rolls with cutting board, defrosted turkey slices, turkey ham slices, cheese slices and chef knife.
- Deli meat package and cheese should be placed on pans of ice packs to maintain proper
temperature throughout sandwich production. (SOP/ Controlling Time and Temperature During Food Preparation)
- Deli meat package and cheese should be placed on pans of ice packs to maintain proper
- Layer the meat and cheese into stacks of 6 slices each in this order: turkey slice + ham slice + cheese slice and repeat with turkey slice + ham slice + cheese slice.
- Roll each stack and slice each roll 4 times to create a pinwheel. Cover and store in refrigerator until ready to assemble salads.
- Set up station to assemble salads with clear hinged containers, lettuce/spinach mixture, cucumbers, tomatoes, deli meat & cheese pinwheels.
- Place lettuce/spinach mixture on bottom of clear hinged container, top with cucumbers and tomatoes and top off with deli meat & cheese pinwheels.
- Close containers, place on sheet pans and store in refrigerator overnight.
Day of Service
- Cut each Flat Bread into 4 equal pieces. Place the 4 pieces evenly on top of the lettuce.
- Hold and serve salads at 40°F or below throughout service by placing them in a single layer on pans of ice packs. (SOP/ Holding Food at Safe Temperatures)
Notes
Always offer a variety of dressing cups on the side.
* 240 portions per 20 lb case of cherry tomatoes.
- Prep Time: 2-4 days
- Cook Time: Raw
Join the Conversation
The latest news and headlines from Urban School Food Alliance
Urban School Food Alliance welcomes Gwinnett County Public Schools to membership
Aug 15, 2024
WASHINGTON, Aug. 15, 2024 – The Urban School Food Alliance, a collaborative of the largest school districts in...
D Magazine: The Hardest Working Cooks in Dallas
Aug 13, 2024
Tiny children at Julian T. Saldivar Elementary School line up in their classrooms promptly at 10 am before...
USFA wins Summit Award at ASAE
Jul 25, 2024
WASHINGTON, July 25, 2024 – The Urban School Food Alliance is honored to announce that it has been recognized by...
Urban School Food Alliance commends USDA School Meal Nutrition Standards Final Rule
Apr 25, 2024
WASHINGTON, April 25, 2024 – The Urban School Food Alliance stands behind the science-based, reasonable approach...