Pizza Salad

100 servings (1 salad)


1 pizza salad provides:

  • ½ c dark green veg, ⅛ cup other vegetable, ⅛ c red/orange vegetable, ½ c fruit, 1.5 oz eq M/MA, and 1 oz eq grain.

PrimeroEdge Recipe Code: SR110013

Category: Mushrooms


Pizza Salad

6 gal + 1 qt   Romaine Lettuce, shredded
10 lb  10 lb Fresh Sliced Mushrooms, RTU
5 lb   Fresh Diced Tomatoes, RTU
5 lb   Turkey Pepperoni, CN
6 lb + 4 oz   Cheese, Mozzarella, Shredded, 100%
5 lb   Croutons, seasoned (if whole grain-rich available, recipe can credit grain as whole grain-rich)
100 each, 1.5 oz   Dressing, Italian, Light, 1.5 oz
100, 4.5 oz single serving cup   USDA Strawberry Cup, Frozen, Diced

Pizza Salad Directions

  1. Day of Service:
    Prep: Day of service
    Pre-Prep: Prepare the workstation by cleaning and sanitizing all areas.
    Set out large entree salad containers and set up production line.
    Pull all ingredients and set up on the line.
    CCP: Prepare foods at room temperature in two hours or less.
    CCP: Wash hands for 20 seconds in a hand sink, dry properly, and put on gloves before beginning preparation. Repeat process as often as needed per HACCP guidelines.
  2. Prep:
    In large salad entree bowl place 1 cup of chopped romaine using 8 oz. spoodle.
    Sprinkle ⅛ cup diced tomatoes on each salad, 2 tablespoons or a #30 disher.
    Sprinkle ⅛ cup sliced mushrooms across the salad, 3-4 slices.
    Sprinkle pepperoni across the salad, 6 slices evenly.
    Add 1 oz. of shredded cheese to each using a 2 oz. spoodle.
    Add 0.8 oz. croutons on top or in a separate package.
    Add one package of reduced fat Italian dressing.
    Add one frozen strawberry cup.
    Cover and date stamp and hold in cooler for service.
    CCP: Never handle ready to eat foods with bare hands.
    CCP: Wash hands thoroughly and put on gloves prior to making salad.
  3. Hold:
    Hold below 41°F for service.
    CCP: Hold below 41°F.
  4. Serve:
    CCP: Hold below 41°F.

Recipe notes

Source: Mushroom Council.