Rotini and Chicken Florentine Salad

Amount Per Serving
Calories 399		Calories from Fat 129.6
% Daily Value*
Total Fat 14.4g		22%
	Saturated Fat 3.6g	18%
	Trans Fat 0g
Cholesterol 59mg		20%
Sodium 234mg		10%
Total Carbohydrate 50g		17%
	Dietary Fiber 8.5g	34%
	Sugars 2g
Protein 25g		50%

Vitamin A 199%		Vitamin C 24%
Calcium 4%		Iron 34%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

A colorful, fresh entree salad perfect for grab & go with a taste of Italy and a rainbow of vegetables.

HACCP Process #3 Complex Food Service

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/2 cup red/orange vegetable.

12 pounds 8 ounces Barilla Whole Grain Rotini

6 pounds 4 ounces USDA diced chicken, material #100101

1 gallon Italian dressing, no salt added

8 pounds romaine lettuce, RTU, chopped

8 pounds fresh baby spinach, RTU

11 pounds 8 ounces tomatoes, fresh, diced, RTU

8 pounds fresh carrots, coins, RTU

6 pounds 4 ounces USDA lite mozzarella cheese, shredded, material #100034

Instructions

Prior To Day of Service

Pre-Prep: Clean and sanitize prep area.
Prep: Pull Pasta from dry storage.
Wash hands thoroughly.

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
Rinsevpasta 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.

Prep:

Pull Chicken from freezer
Place pouches of chicken on sheet pan in a single layer to thaw, date stamp.
Place chicken on bottom shelf in cooler.
Wash hands thoroughly.

CCP: Hold below 41°F

Pre-prep: Pull Italian dressing from dry storage.
Wipe off lid and place in cooler to chill overnight.

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

Day of Service

Pre-Prep: Clean and sanitize prep area. Wash hands thoroughly.

Pre-Prep:

Set up assembly line for salads.
Lay out all utensils for service.
Pull salad containers, lids and date stamps.
Pull from cooler: pasta, spinach, romaine, sliced carrots, diced tomatoes, chicken, shredded mozzarella and Italian dressing.

CCP: Prepare foods at room temperature in two hours or less.

Prep:

Wash hands thoroughly and cover with gloves.
Mix Italian dressing with the pasta, tossing gently to coat thoroughly.
Wash hands thoroughly and cover with gloves.
In large salad bowl place 1/2 cup romaine on bottom using 1 – 4 oz. spoodle.
Add 1/2 cup baby spinach leaves using 1 – 4 oz. spoodle.
Top with 1 cup of dressed pasta using 1 – 8 oz. spoodle.
Add 1/4 cup tomatoes using 1 – 2 oz. spoodle.
Add 1/4 cup carrot coins using 1 – 2 oz. spoodle
Add 1 ounces seasoned diced chicken in center of salad bowl.
Sprinkle 1 ounce or 1/4 cup of shredded mozzarella cheese on top using 2 oz. spoodle.
Cover tightly and date stamp.

SOP: Never handle ready to eat foods with bare hands.

Hold: Refrigerate until service

CCP: Hold below 41°F

Serve: 1 Entree Salad
Each serving is 12.2 ounces or 352 grams

CCP: Hold below 41°F