Spinach Salad
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 3 | oz. | Baby spinach |
| 1 | oz. | Roasted yellow peppers – julienne |
| 1 | oz. | Mushrooms – sliced thin |
| 2 | slices | Bacon – chopped |
| 1 | oz. | Cojita cheese – crumbled |
| 1½ | oz. | Hot bacon dressing – Ken’s *or guest selection |
| 2 | ea. | Grape tomatoes – halved |
| 1 | ea. | Hard-boiled egg – quartered |
| 1 | ea. | Breadstick |
Equipment
- Foodservice gloves
- Knife
- Cutting board
- Mixing bowl
- Tongs
- 2 oz. ladle
Preparation
PROCEDURE
- Remove the damaged leaves of spinach, wash and dry the spinach well.
- Prepare and cut all other ingredients as detailed.
DINE IN
- Place the spinach and the yellow peppers, mushrooms, bacon and cheese in a mixing bowl.
- Warm the dressing in the Merry Chef (settings 475 degrees, 10% fan, 80 % microwave), pour the dressing into the bowl.
- Mix well to evenly distribute the dressing.
- Place the mixed salad into the Cardinal R 0848 bowl.
- Place the tomatoes and hard boiled eggs around the bowl.
- Serve with breadstick as shown.
TO-GO
- Place spinach in the Eco Expressions square container (0974).
- Top with remaining ingredients as shown.
- Place lid on container, seal with square MADE Market sticker.
- Serve with a bread stick.
NOTE
For the To-Go salad - the dressing is packaged and placed on the side.
Related Recipes
Spinach Salad
Caesar Salad
Greek Salad
Caprese Salad
House Salad
