Recipe courtesy of US Cranberry Marketing Committee.
This fresh and light side salad features Barilla Whole Grain Penne tossed with a savory dressing and is courtesy of the US Cranberry Marketing Committee. Fresh broccoli, carrots and sweet tart USDA dried cranberries add crunch and color to your salad bar.
HACCP Process #3 Complex Food Service
This salad provides 1 oz. eq. whole grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable and 1/8 cup fruit.
6 pounds 4 ounces Barilla Whole Grain Penne
1 quart 2 1/4 cups balsamic vinaigrette
1/2 cup honey-dijon mustard
1 pound 12 ounces fresh broccoli florets, RTU
4 pounds 12 ounces fresh carrots
1 pound 14 ounces USDA dried cranberries, material #100301
12 ounces fresh scallions
Prior to Day of Service
Pre-prep: Clean and sanitize prep area.
Prep:
- Pull Pasta, mustard, dressing and dried cranberries from dry storage.
- Wipe off dressing and mustard lids.
- In large pitcher whisk together balsamic vinaigrette and dijon mustard.
- Cover, date stamp and refrigerate overnight.
- Refrigerate dried cranberries overnight.
- Wash hands thoroughly.
CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.
Cook – Boiling method:
- Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
- Add pasta to boiling water, return to a boil as quickly as possible.
- Cook pasta for 4 minutes.
- Drain pasta as quickly as possible
- Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.
Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.
CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
CCP: Hold below 41°F
Day of Service
Pre-prep:
- Clean and sanitize work area.
- Wash hands thoroughly.
- Pull carrots and scallions from cooler.
- Wash thoroughly and drain.
- Wash hands and put on gloves.
- Chop carrot into small cubes.
- Slice scallions.
- Pull from cooler: Pasta, broccoli, dressing and dried cranberries.
- Place at work station to set up an assembly line.
- Pull 2 full pans and spray lightly with pan spray.
CCP: Prepare foods at room temperature in two hours or less.
Prep:
- Wash hands thoroughly and cover with gloves.
- Add 1 gallon plus 2 quarts plus 1 cup of pasta to each pan.
- Add 1 quart plus 2.5 cups of vinaigrette to each pan and fold gently to coat pasta.
- Fold in 15 ounces of dried cranberries per pan.
- Fold in 1 quart plus 2.25 cups of diced carrots to each pan.
- Fold in 14 ounces of broccoli florets into each pan.
- Sprinkle each pan with 1 cup of sliced scallions.
- Cover tightly, date stamp and refrigerate until service.
SOP: Never handle ready to eat foods with bare hands.
CCP: Hold below 41°F
Serve: Use 6 ounce spoodle to serve 3/4 cup salad or serve on a salad bar, using 6 ounce spoodle to portion it.
Each serving weighs 4.7 ounces or 134 grams.