This fresh and light entrée salad features Barilla Whole Grain Rotini tossed with a sweet and savory dressing. Fresh baby spinach, mandarin oranges and fresh strawberries blend with chicken and cheese for a flavorful entrée salad.
HACCP Process #3 Complex Food Service
Each salad provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable and 1/4 cup fruit.
6 pounds 4 ounces Barilla Whole Grain Rotini
9 pounds 6 ounces Tyson's dark meat strips w/ grill marks
1 quart 2 1/4 cups Roland's Italian extra virgin olive oil
1 quart 2 1/4 cups Roland's balsamic vinegar
1 quart 2 1/4 cups Smucker's strawberry jam
16 pounds fresh baby spinach
6 pounds 4 ounces Land O Lakes cheddar cheese cubes, R/F
8 pounds 8 ounces Roland's Mandarin oranges (drained weight)
5 pounds fresh strawberries
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
- 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.
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.
Prep:
- Pull mandarin oranges from dry storage.
- Wipe off lids, open and carefully discard lids.
- Drain oranges and place orange sections in waterproof container.
- Cover, date stamp and place in cooler.
- Pull olive oil, balsamic vinegar and strawberry jam.
- Wash hands thoroughly.
- In large pitcher whisk together the oil, vinegar and jam.
- Cover tightly, date stamp and place in cooler.
SOP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.
CCP: Hold below 41°F.
Day of Service
Pre-prep:
- Clean and sanitize prep area.
- Pull strawberries from cooler and clean thoroughly.
- Wash hands thoroughly and cover with gloves.
- Slice strawberries, to yield 3 quarts plus 1/2 cup and cover until assembly.
SOP: Never handle ready to eat foods with bare hands.
Pre-prep:
- Pull pasta, fruity vinaigrette, chicken, cheese, spinach, mandarin oranges and strawberries from cooler.
- Lay out ingredients for an assembly line.
- Pull serving utensils for all ingredients.
- Wash hands thoroughly and cover with gloves.
SOP: Never handle ready to eat foods with bare hands.
CCP: Prepare foods at room temperature in two hours or less.
Prep:
- Mix fruity vinaigrette with the pasta, tossing gently to coat thoroughly.
- Wash hands thoroughly and cover with gloves.
- In bottom of entree salad dish place 1 cup of spinach using 8 oz. spoodle.
- Top with 1/2 cup of dressed whole grain rotini using 4 oz. spoodle.
- In center, add 1.5 oz. chicken strips using 2 oz. spoodle.
- On left side, add 1/8 cup mandarin oranges using #30 disher.
- On right side, add 1/8 cup sliced strawberries using #30 disher.
- Sprinkle each with 1 oz. of cheese cubes (12 pieces).
- Cover tightly and date stamp.
Hold: Refrigerate until service.
CCP: Hold below 41°F.
Serve: 2 cups of salad
Each serving is 10.8 ounces or 305.5 grams.
CCP: Hold below 41°F
CCP: Discard cold potentially hazardous foods after four hours if they have not been proper.