Santa Fe Caesar Salad Recipe

Makes 50 servings

This recipe makes 50 ꟷ6½ inches by 5 inches by 2 inches Santa Fe Caesar 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.

  • 2½ pounds or 1 pint and 2¼ cups frozen whole kernel corn (US Department of Agriculture [USDA] foodstuff)
  • ¼ cup vegetable oil (USDA food product)
  • 1 tablespoon granulated onion
  • 1½ teaspoons granulated garlic
  • ½ cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • ½ cup low sodium soy sauce
  • ½ cup lemon juice
  • 2½ ounces or 12 fresh garlic cloves, peeled
  • 3½ ounces or 1½ cups grated parmesan
  • 1 liter and ¾ cup low-fat mayonnaise
  • 1¾ cups and 3 tablespoons vegetable oil (USDA food product)
  • 3 to 7 ounces canned chipotle with adobo pepper sauce
  • 7 pounds untrimmed romaine lettuce
  • 1 can of 10 black beans (USDA food product)

directions

To be prepared in advance
  1. Thaw the corn in the refrigerator overnight. Critical Control Point (CCP): Thaw in the refrigerator at 41°F or less.
  2. Preheat convection oven to 350°F.
  3. Combine corn, oil, granulated onion and granulated garlic in 12-inch by 20-inch by 2½-inch pan until well blended.
  4. Roast the corn mixture in the oven for 20 minutes.
  5. Remove the corn from the oven and let cool in the refrigerator. CCP: Cool corn to 70°F in 2 hours and from 70°F to below 41°F in an additional 4 hours.
To prepare the vinaigrette
  1. Combine apple cider vinegar, Dijon mustard, soy sauce, lemon juice, garlic, Parmesan, and mayonnaise in a 3½-quart food storage container. Blend with an immersion blender until well blended.
  2. Continue blending, gradually adding the oil. Mix until the oil is incorporated into the mixture.
  3. Add the chipotle peppers and continue to mix until well combined. CCP: Store dressing in airtight container at or below 41°F.
Prepare the romaine and beans
  1. Rinse lettuce under cold running water; let dry.
  2. Cut the lettuce into ½ inch pieces.
  3. Drain and rinse the black beans under cold running water.
Assemble the salad
  1. Portion 1 cup or number 4 scoop of chopped romaine lettuce into a 6½-inch by 5-inch by 2-inch food tray or bowl or similar sized container.
  2. Serving ⅛ cup or a number 30 scoop of roasted corn over lettuce.
  3. Serving ⅛ cup or a number 30 black beans scoop over lettuce.
  4. Serve salad with ⅛ cup or number 30 dressing.

Nutritional analysis

  • Calories, in K calories: 227
  • Carbohydrates, in grams: 13.70
  • Protein, in grams: 4.50
  • Saturated fatty acids, in grams: 2.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 17.7
  • Sodium, in milligrams: 365.8

Makes 100 servings

This recipe makes 100 ꟷ6½ inches by 5 inches by 2 inches Santa Fe Caesar 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.

  • 5 pounds or 3 quarts and ½ cup frozen whole kernel corn (US Department of Agriculture [USDA] foodstuff)
  • ½ cup vegetable oil (USDA food product)
  • 2 tablespoons granulated onion
  • 1 tablespoon granulated garlic
  • 1 cup apple cider vinegar
  • ¼ cup Dijon mustard
  • 1 cup low sodium soy sauce
  • 1 cup lemon juice
  • 5 ounces or 24 fresh garlic cloves, peeled
  • 7 ounces or 3 cups grated parmesan
  • 2 pints and 1½ cups low-fat mayonnaise
  • 3⅞ cups vegetable oil (USDA food product)
  • 6 to 7 ounces canned chipotle with adobo pepper sauce
  • 14 pounds untrimmed romaine lettuce
  • 2 cans number 10 black beans (USDA food product)

directions

To be prepared in advance
  1. Thaw the corn in the refrigerator overnight. Critical Control Point (CCP): Thaw in the refrigerator at 41°F or less.
  2. Preheat convection oven to 350°F.
  3. Combine corn, oil, granulated onion and granulated garlic in 12-inch by 20-inch by 2½-inch pan until well blended.
  4. Roast the corn mixture in the oven for 20 minutes.
  5. Remove the corn from the oven and let cool in the refrigerator. CCP: Cool corn to 70°F in 2 hours and from 70°F to below 41°F in an additional 4 hours.
To prepare the vinaigrette
  1. Combine apple cider vinegar, Dijon mustard, soy sauce, lemon juice, garlic, Parmesan, and mayonnaise in an 8-quart food storage container. Blend with an immersion blender until well blended.
  2. Continue blending, gradually adding the oil. Mix until the oil is incorporated into the mixture.
  3. Add the chipotle peppers and continue to mix until well combined. CCP: Store dressing in airtight container at or below 41°F.
Prepare the romaine and beans
  1. Rinse lettuce under cold running water; let dry.
  2. Cut the lettuce into ½ inch pieces.
  3. Drain and rinse the black beans under cold running water.
Assemble the salad
  1. Portion 1 cup or number 4 scoop of chopped romaine lettuce into a 6½-inch by 5-inch by 2-inch food tray or bowl or similar sized container.
  2. Serving ⅛ cup or a number 30 scoop of roasted corn over lettuce.
  3. Serving ⅛ cup or a number 30 black beans scoop over lettuce.
  4. Serve salad with ⅛ cup or number 30 dressing.

Nutritional analysis

  • Calories, in K calories: 227
  • Carbohydrates, in grams: 13.70
  • Protein, in grams: 4.50
  • Saturated fatty acids, in grams: 2.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 17.70
  • Sodium, in milligrams: 365.80

General recipe information

Category



  • Salad Recipes
  • Recipes with condiments
  • Side dish recipes
  • Meatless or plant-based recipes

Serving suggestion


  • Makes 50 or 100 servings in 6½-inch by 5-inch by 2-inch containers of Santa Fe Caesar salad.

Contribution to meal pattern

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

  • ¾ cup vegetables (½ cup dark green vegetables, ⅛ cup legumes, ⅛ cup starches)

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



  • Frozen whole kernel corn
  • Vegetable oil
  • Canned black beans

Recipe Roots (Flavor Profile)





  • Southwestern United States
  • Mediterranean

Preparation time






  • Preparation: 45 minutes for 50 servings or 1 hour for 100 servings
  • Cooking: 20 minutes for 50 or 100 servings

Critical Control Point (CCP)







  • CCP: Cool corn to 70°F in 2 hours and from 70°F to below 41°F in an additional 4 hours.
  • CCP: Store dressing in airtight container at or below 41°F

Classification of children

culinary center

Centralia Elementary School District