Pacific Rim Spinach Salad Recipe

Makes 48 servings

This recipe makes 48 ꟷ 6½ ounces of Pacific Rim Spinach Salad.

Ingredients

The ingredient list includes one scoop per ballast or bulk. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 1 pound and 12 ounces fresh whole yellow onions
    1 liter and ½ cup vegetable oil (US Department of Agriculture [USDA] foodstuff)

    1 cup and 2 tablespoons granulated sugar
    1¼ cup low sodium ketchup
    1¼ cup red wine vinegar
    Anti-pan spray
    4 dozen large fresh whole eggs (USDA food product)

    7 pounds and 8 ounces or 3 gallons of ready-to-use fresh spinach

    4 pounds and 9 ounces fresh broccoli salad

    2 pounds and 9 ounces turkey bacon, crumbled (USDA food product)
    48 to 2 ounces whole grain rich bread rolls

directions

Preparing the Pacific Rim Dressing
  1. Peel, chop and dice the onions to measure 3½ cups.
  2. Combine onion, oil, sugar, ketchup and vinegar in a blender. Liquify for 1-2 minutes to measure 2 pints and 1 cup.
  3. Portion dressing into individual 2-ounce containers or refrigerate for later use. Critical Control Point (CCP): To store, refrigerate dressing at 41°F or colder.
To prepare the salad
  1. Preheat the steamer. Spray lightly with mold release spray on a 12-inch by 20-inch by 2½-inch steam table top.
  2. Place the eggs in the steam table dish(ies). Bake 12 to 15 minutes.
  3. Remove the eggs from the steamer and drain the moisture. Let cool. CCP: Cool and store eggs, refrigerate at 41°F or less.
  4. Spread the salad ingredients in a transparent individual serving container. Place 1 cup or number 4 spoon of spinach. Top with ½ cup or number 8 broccoli slaw. Add 2 tablespoons or number 30 scoop of crumbled bacon.
  5. Peel hard-boiled eggs. Cut the eggs in half and add two halves to each salad.
  6. Serve each salad with 2 ounces of Pacific Rim dressing and a whole grain roll for each serving. CCP: To store, refrigerate salad at 41°F or colder until ready to serve.

Nutritional analysis

  • Calories, in K calories: 547
  • Carbohydrates, in grams: 39
  • Protein, in grams: 20
  • Saturated fatty acids, in grams: 6
  • Trans fat, in grams: 0
  • Total fat, in grams: 37
  • Sodium, in milligrams: 69

Makes 96 servings

This recipe makes 96 ꟷ 6½ ounces of Pacific Rim Spinach Salad.

Ingredients

The ingredient list includes one scoop per ballast or volume. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 3 pounds and 8 ounces fresh whole yellow onions
    2 pints and 1 cup vegetable oil (US Department of Agriculture [USDA] foodstuff)
    2¼ cups granulated sugar
    2½ cups low sodium ketchup
    2½ cups red wine vinegar
    Anti-pan spray
    8 dozen large fresh whole eggs (USDA food product)

    15 pounds or 6 gallons of ready-to-use fresh spinach

    9 pounds and 2 ounces fresh broccoli salad

    5 pounds and 2 ounces turkey bacon, crumbled (USDA food product)
    96 – 2 oz whole grain rich rolls

directions

Preparing the Pacific Rim Dressing
  1. Peel, chop and dice the onions to measure 1 liter and 3 cups.
  2. Combine onion, oil, sugar, ketchup and vinegar in a blender. Liquify for 1-2 minutes to measure 1 gallon and 2 cups.
  3. Portion dressing into individual 2-ounce containers or refrigerate for later use. CCP: To store, refrigerate dressing at or below 41°F.
To prepare the salad
  1. Preheat the steamer. Spray two 12-inch by 20-inch by 2½-inch steamer pans lightly with mold release spray.
  2. Place the eggs in the pans on the steam table. Bake 12 to 15 minutes.
  3. Remove the eggs from the steamer and drain the moisture. Let cool. CCP: Cool and store eggs, refrigerate at 41°F or less.
  4. Spread the salad ingredients in a transparent individual serving container. Place 1 cup or number 4 spoon of spinach. Top with ½ cup or number 8 broccoli slaw. Add 2 tablespoons or a ball of number 30 bacon, crumbled.
  5. Peel hard-boiled eggs. Cut the eggs in half and add two halves to each salad.
  6. Serve each salad with 2 ounces of Pacific Rim dressing and a whole grain roll for each serving. CCP: To store, refrigerate salad at 41°F or colder until ready to serve.

Nutritional analysis

  • Calories, in K calories: 547
  • Carbohydrates, in grams: 39
  • Protein, in grams: 20
  • Saturated fatty acids, in grams: 6
  • Trans fat, in grams: 0
  • Total fat, in grams: 37
  • Sodium, in milligrams: 69

General recipe information

Category



  • Salad Recipes
  • Recipes with condiments

Serving suggestion


  • Yield 48 or Yield 96 – 6½ oz Pacific Rim Spinach Salad.

Contribution to meal pattern

The meal pattern contribution for this recipe is based on the suggested serving size above.

  • 2 ounces of meat equivalent/meat alternative
  • 2 ounces of whole grain rich equivalents
  • 1 cup vegetables (1 cup dark green vegetables)

If you decide to change this recipe or the serving size, you can use the tools available on the Resources tab of the CA Culinary Centers Standardized Recipes webpage to create your own standardized recipe or find the Meal Template contribution. .

U.S. Department of Agriculture food items



  • Large fresh whole eggs
  • Vegetable oil
  • Turkey bacon

Recipe Roots (Flavor Profile)

Preparation time






  • Preparation: 30 minutes for 48 servings or 45 minutes for 96 servings
  • Assembly: 20 minutes for 48 servings or 45 minutes for 96 servings

Critical Control Point (CCP)






  • CCP: To store, refrigerate dressing at or below 41°F.
  • CCP: Cool and store eggs, refrigerate at 41°F or less.
  • CCP: To store, refrigerate salad at 41°F or colder until ready to serve.

Classification of children

culinary center

Monterey Peninsula Unified School District