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Recipe for Santa Fe Caesar Salad

A refreshing Caesar salad packed with crisp romaine lettuce and a zesty dressing developed by the California Culinary Centers for school food service menu planning.

Santa Fe Caesar Salad

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 50ꟷ6½ inch by 5 inch by 2 inch containers of Santa Fe Caesar 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.

  • 2½ pounds or 1 quart and 2¼ cups frozen whole kernel corn (U.S. Department of Agriculture [USDA] food item)
  • ¼ cup vegetable oil (USDA food item)
  • 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 cloves fresh garlic, peeled
  • 3½ ounces or 1½ cups parmesan cheese, grated
  • 1 quart and ¾ cup low-fat mayonnaise
  • 1¾ cups and 3 tablespoons vegetable oil (USDA food item)
  • 3–7 ounce cans chipotle in adobo sauce peppers
  • 7 pounds untrimmed romaine lettuce
  • 1 number 10 can black beans (USDA food item)

Directions

To Prepare in Advance
  1. Thaw corn in refrigerator overnight. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
  2. Preheat convection oven to 350°F.
  3. Mix corn, oil, granulated onion, and granulated garlic together in one–12 inch by 20 inch by 2½ inch pan until well blended.
  4. Roast corn mixture in oven for 20 minutes.
  5. Remove corn from oven and cool in the refrigerator. CCP: Cool corn to 70°F within 2 hours and from 70°F to below 41°F within an additional 4 hours.
To Prepare Dressing
  1. Combine apple cider vinegar, dijon mustard, soy sauce, lemon juice, garlic, parmesan cheese, and mayonnaise in 3½ quart food storage container. Blend with immersion blender until well combined.
  2. Continue to blend while slowly adding the oil. Blend until oil is incorporated into mixture.
  3. Add chipotle peppers and continue to blend until well combined. CCP: Hold dressing in airtight container at 41°F or lower.
To Prepare Romaine and Beans
  1. Rinse lettuce under cool running water; allow to dry.
  2. Cut lettuce into ½ inch pieces.
  3. Drain and rinse black beans under cool running water.
To Assemble Salad
  1. Portion 1 cup or one number 4 scoop chopped romaine lettuce into oneꟷ6½ inch by 5 inch by 2 inch food tray or bowl or similar sized container.
  2. Portion ⅛ cup or one number 30 scoop roasted corn on top of the lettuce.
  3. Portion ⅛ cup or one number 30 scoop black beans on top of the lettuce.
  4. Serve salad with ⅛ cup or one number 30 scoop dressing.

Nutritional Analysis

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

Yields 100 Servings

This recipe yields 100ꟷ6½ inch by 5 inch by 2 inch containers of Santa Fe Caesar 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.

  • 5 pounds or 3 quarts and ½ cup frozen whole kernel corn (U.S. Department of Agriculture [USDA] food item)
  • ½ cup vegetable oil (USDA food item)
  • 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 cloves fresh garlic, peeled
  • 7 ounces or 3 cups parmesan cheese, grated
  • 2 quarts and 1½ cups low-fat mayonnaise
  • 3⅞ cups vegetable oil (USDA food item)
  • 6–7 ounce cans chipotle in adobo sauce peppers
  • 14 pounds untrimmed romaine lettuce
  • 2ꟷnumber 10 cans black beans (USDA food item)

Directions

To Prepare in Advance
  1. Thaw corn in refrigerator overnight. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
  2. Preheat convection oven to 350°F.
  3. Mix corn, oil, granulated onion, and granulated garlic together in one–12 inch by 20 inch by 2½ inch pan until well blended.
  4. Roast corn mixture in oven for 20 minutes.
  5. Remove corn from oven and cool in the refrigerator. CCP: Cool corn to 70°F within 2 hours and from 70°F to below 41°F within an additional 4 hours.
To Prepare Dressing
  1. Combine apple cider vinegar, dijon mustard, soy sauce, lemon juice, garlic, parmesan cheese, and mayonnaise in oneꟷ8 quart food storage container. Blend with immersion blender until well combined.
  2. Continue to blend while slowly adding the oil. Blend until oil is incorporated into mixture.
  3. Add chipotle peppers and continue to blend until well combined. CCP: Hold dressing in airtight container at 41°F or lower.
To Prepare Romaine and Beans
  1. Rinse lettuce under cool running water; allow to dry.
  2. Cut lettuce into ½ inch pieces.
  3. Drain and rinse black beans under cool running water.
To Assemble Salad
  1. Portion 1 cup or one number 4 scoop chopped romaine lettuce into oneꟷ6½ inch by 5 inch by 2 inch food tray or bowl or similar sized container.
  2. Portion ⅛ cup or one number 30 scoop roasted corn on top of the lettuce.
  3. Portion ⅛ cup or one number 30 scoop black beans on top of the lettuce.
  4. Serve salad with ⅛ cup or one number 30 scoop dressing.

Nutritional Analysis

  • Calories, in K calories: 227
  • Carbohydrates, in grams: 13.70
  • Protein, in grams: 4.50
  • Saturated fat, 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

  • Yield 50 or 100 servingsꟷ6½ inch by 5 inch by 2 inch containers of Santa Fe Caesar Salad.

Contribution to Meal Pattern

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

  • ¾ cup vegetable (½ cup dark green vegetable, ⅛ cup legumes, ⅛ cup starchy)
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

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

Recipe Roots (Flavor Profile)

  • Southwest USA
  • Mediterranean

Preparation Time

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

Critical Control Point (CCP)

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

Kid Rating

Four-fork kid rating.

Culinary Center

Centralia Elementary School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, October 6, 2022
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