Asian Corn Salad
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Peas, green, frozen, cooked, boiled, drained, without salt ㅤ 1/3 c., 2 tbsp., 1 1/8 tsp.ㅤ ㅤ
- Corn, sweet, yellow, canned, whole kernel, drained solids drained 3/8 #10 can
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 diced 3 tbsp., 2 5/8 tsp. ㅤ
- Peppers, sweet, red, raw chopped 3 tbsp., 2 5/8 tsp. ㅤ
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ㅤ 2 tbsp., 2 3/4 tsp. ㅤ
- Sugars, granulated ㅤ 3/4 tsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1 tbsp.
- Sambal Oelek ㅤ 2 1/4 tsp.
- Vegetable oil, palm kernel ㅤ 1/4 c., 2 1/2 tsp.ㅤ ㅤ
- Oil, sesame, salad or cooking ㅤ 2 1/4 tsp.
- Onions, spring or scallions (includes tops and bulb), raw chopped 1 tbsp., 2 7/8 tsp. ㅤ
- Coriander (cilantro) leaves, raw ㅤ 3 tbsp., 2 5/8 tsp. ㅤ
INSTRUCTIONS
- Place peas, corn, onions, and peppers in a hotel pan or a 12 x 20 inch pan and steam for 7 minutes or until internal temperature reaches 165° F.
- In a blender or food processor, place vinegar, sugar, soy sauce, and sambal and blend until well mixed.
- If using a food processor or hand blender, stream in oils slowly until mixture is smooth and emulsified. If making by hand, use a whisk.
- Pour vinaigrette over vegetables and add sliced green onions and cilantro. Hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Peas, green, frozen, cooked, boiled, drained, without salt ㅤ 1 pt.
- Corn, sweet, yellow, canned, whole kernel, drained solids drained 1 1/2#10 can
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 diced 1 c.
- Peppers, sweet, red, raw chopped 1 c.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ㅤ 3/4 c.
- Sugars, granulated ㅤ 1 tbsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1/4 c.
- Sambal Oelek ㅤ 3 tbsp.
- Vegetable oil, palm kernel ㅤ 1 1/4 c.
- Oil, sesame, salad or cooking ㅤ 3 tbsp.
- Onions, spring or scallions (includes tops and bulb), raw chopped 1/2 c.
- Coriander (cilantro) leaves, raw ㅤ 1 c.
INSTRUCTIONS
- Place peas, corn, onions, and peppers in a hotel pan or a 12 x 20 inch pan and steam for 7 minutes or until internal temperature reaches 165° F.
- In a blender or food processor, place vinegar, sugar, soy sauce, and sambal and blend until well mixed.
- If using a food processor or hand blender, stream in oils slowly until mixture is smooth and emulsified. If making by hand, use a whisk.
- Pour vinaigrette over vegetables and add sliced green onions and cilantro. Hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Peas, green, frozen, cooked, boiled, drained, without salt ㅤ 1 qt.
- Corn, sweet, yellow, canned, whole kernel, drained solids drained 3 #10 can
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 diced 1 pt.
- Peppers, sweet, red, raw chopped 1 pt.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ㅤ 1 1/2 c.
- Sugars, granulated ㅤ 2 tbsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1/2 c.
- Sambal Oelek ㅤ 1/3 c., 2 tsp. ㅤ
- Vegetable oil, palm kernel ㅤ 1 pt., 1 c. ㅤ
- Oil, sesame, salad or cooking ㅤ 1/3 c., 2 tsp. ㅤ
- Onions, spring or scallions (includes tops and bulb), raw chopped 1 c.
- Coriander (cilantro) leaves, raw ㅤ 1 pt.
INSTRUCTIONS
- Place peas, corn, onions, and peppers in a hotel pan or a 12 x 20 inch pan and steam for 7 minutes or until internal temperature reaches 165° F.
- In a blender or food processor, place vinegar, sugar, soy sauce, and sambal and blend until well mixed.
- If using a food processor or hand blender, stream in oils slowly until mixture is smooth and emulsified. If making by hand, use a whisk.
- Pour vinaigrette over vegetables and add sliced green onions and cilantro. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Peas, green, frozen, cooked, boiled, drained, without salt ㅤ 2 qt.
- Corn, sweet, yellow, canned, whole kernel, drained solids drained 6 #10 can
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 diced 1 qt.
- Peppers, sweet, red, raw chopped 1 qt.
- Vinegar, Rice, 4/1 gal, 33.68#, Kikkoman, 02020 ㅤ 1 pt., 1 c. ㅤ
- Sugars, granulated ㅤ 1/4 c.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1 c.
- Sambal Oelek ㅤ 3/4 c.
- Vegetable oil, palm kernel ㅤ 1 qt., 1 pt. ㅤ
- Oil, sesame, salad or cooking ㅤ 3/4 c.
- Onions, spring or scallions (includes tops and bulb), raw chopped 1 pt.
- Coriander (cilantro) leaves, raw ㅤ 1 qt.
INSTRUCTIONS
- Place peas, corn, onions, and peppers in a hotel pan or a 12 x 20 inch pan and steam for 7 minutes or until internal temperature reaches 165° F.
- In a blender or food processor, place vinegar, sugar, soy sauce, and sambal and blend until well mixed.
- If using a food processor or hand blender, stream in oils slowly until mixture is smooth and emulsified. If making by hand, use a whisk.
- Pour vinaigrette over vegetables and add sliced green onions and cilantro. Hold hot for service.