Pizza Salad
100 servings (1 salad)
Crediting:
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 |
Ingredients
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
- 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. - 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. - Hold:
Hold below 41°F for service.
CCP: Hold below 41°F. - Serve:
CCP: Hold below 41°F.
Recipe notes
Source: Mushroom Council.
