Recipe for Pacific Rim Spinach Salad

Yields 48 Servings

This recipe yields 48ꟷ6½ ounce Pacific Rim Spinach Salad.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 1 pound and 12 ounces fresh whole yellow onions
  1 quart and ½ cup vegetable oil (U.S. Department of Agriculture [USDA] food item)
  1 cup and 2 tablespoons granulated sugar
  1¼ cups low-sodium ketchup
  1¼ cups of red wine vinegar
  Pan release spray
  4 dozen fresh whole large eggs (USDA food item)
  7 pounds and 8 ounces or 3 gallons fresh ready-to-use baby spinach
  4 pounds and 9 ounces fresh broccoli slaw
  2 pounds and 9 ounces turkey bacon, crumbled (USDA food item)
  48–2 ounce whole grain-rich rolls

Directions

To Prepare Pacific Rim Dressing

1. Peel, trim, and dice onions to measure 3½ cups.
2. Combine onion, oil, sugar, ketchup, and vinegar in blender. Liquefy for 1 to 2 minutes to measure 2 quarts and 1 cup.
3. Portion dressing into 2-ounce individual serving containers or refrigerate for later use. Critical Control Point (CCP): To hold, refrigerate dressing at 41°F or lower.

To Prepare Salad

4. Preheat steamer. Spray lightly with release spray oneꟷ12 inch by 20 inch by 2½ inch steam table pan.
5. Place eggs in steam table pan(s). Cook for 12 to 15 minutes.
6. Remove eggs from steamer and drain off moisture. Allow to cool. CCP: Cool eggs and hold, refrigerate at 41°F or below.
7. Layer salad ingredients in clear individual serving container. Place 1 cup or one number 4 scoop spinach. Top with ½ cup or one number 8 scoop broccoli slaw. Add 2 tablespoons or one number 30 scoop crumbled bacon.
8. Peel hard-cooked eggs. Slice eggs in half and add two halves to each salad.
9. Serve each salad with 2-ounce Pacific Rim dressing and whole-grain roll for each serving. CCP: To hold, refrigerate salad at 41°F or below until service.

Nutritional Analysis

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

Yields 96 Servings

This recipe yields 96ꟷ6½ ounce Pacific Rim Spinach Salad.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 3 pound and 8 ounces fresh whole yellow onions
  2 quarts and 1 cup vegetable oil (U.S. Department of Agriculture [USDA] food item)
  2¼ cups granulated sugar
  2½ cups low-sodium ketchup
  2½ cups of red wine vinegar
  Pan release spray
  8 dozen fresh whole large eggs (USDA food item)
  15 pounds or 6 gallons fresh ready-to-use baby spinach
  9 pounds and 2 ounces fresh broccoli slaw
  5 pounds and 2 ounces turkey bacon, crumbled (USDA food item)
  96–2 ounce whole grain-rich rolls

Directions

To Prepare Pacific Rim Dressing

1. Peel, trim, and dice onions to measure 1 quart and 3 cups.
2. Combine onion, oil, sugar, ketchup, and vinegar in blender. Liquefy for 1 to 2 minutes to measure 1 gallon and 2 cups.
3. Portion dressing into 2-ounce individual serving containers or refrigerate for later use. CCP: To hold, refrigerate dressing at 41°F or lower.

To Prepare Salad

4. Preheat steamer. Spray lightly with release spray to twoꟷ12 inch by 20 inch by 2½ inch steam table pans.
5. Place eggs in steam table pans. Cook for 12 to 15 minutes.
6. Remove eggs from steamer and drain off moisture. Allow to cool. CCP: Cool eggs and hold, refrigerate at 41°F or below.
7. Layer salad ingredients in clear individual serving container. Place 1 cup or one number 4 scoop spinach. Top with ½ cup or one number 8 scoop broccoli slaw. Add 2 tablespoons or one number 30 scoop bacon, crumbled.
8. Peel hard-cooked eggs. Slice eggs in half and add two halves to each salad.
9. Serve each salad with 2-ounce Pacific Rim dressing and whole-grain roll for each serving. CCP: To hold, refrigerate salad at 41°F or below until service.

Nutritional Analysis

• Calories, in K calories: 547
• Carbohydrates, in grams: 39
• Protein, in grams: 20
• Saturated fat, 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 ounce Pacific Rim Spinach Salad.

Contribution to Meal Pattern

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

• 2 ounce equivalents meat/meat alternative
• 2 ounce equivalents whole grain-rich
• 1 cup vegetable (1 cup dark green vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Fresh whole large eggs
• Vegetable oil
• Turkey bacon

Recipe Roots (Flavor Profile)

• California Fresh

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 hold, refrigerate dressing at 41°F or lower.
• CCP: Cool eggs and hold, refrigerate at 41°F or below.
• CCP: To hold, refrigerate salad at 41°F or below until service..

Kid Rating

Culinary Center

Monterey Peninsula Unified School District