Greek Salad
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Lettuce, cos or romaine, raw 9 oz.
- Tomatoes, red, ripe, raw, year round average 12 3/4 oz.
- Cucumber, with peel, raw 4 5/8 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 4 7/8 oz.
- Peppers, sweet, green, raw 5 1/8 oz.
- Olives, ripe, canned (small-extra large) 5 1/3 oz.
- Cheese, mozzarella, nonfat 7 3/4 oz.
INSTRUCTIONS
- Wash lettuce, dry, and chop into 3/4 inch strips. Chop tomatoes, onions, and peppers.
- Layer salad in order of ingredients into individual bowls using 1 cup of romaine for eachsalad. Hold at 41 degrees F or lower for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Lettuce, cos or romaine, raw 2 Ibs., 5 oz.
- Tomatoes, red, ripe, raw, year round average 3 Ibs., 5 oz.
- Cucumber, with peel, raw 1 Ibs., 3 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 1 Ibs., 4 oz.
- Peppers, sweet, green, raw 1 Ibs., 5 oz.
- Olives, ripe, canned (small-extra large) 1 Ibs., 6 oz.
- Cheese, mozzarella, nonfat 2 Ibs.
INSTRUCTIONS
- Wash lettuce, dry, and chop into 3/4 inch strips. Chop tomatoes, onions, and peppers.
- Layer salad in order of ingredients into individual bowls using 1 cup of romaine for eachsalad. Hold at 41 degrees F or lower for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Lettuce, cos or romaine, raw 4 Ibs., 10 oz.
- Tomatoes, red, ripe, raw, year round average 6 Ibs., 10 oz.
- Cucumber, with peel, raw 2 Ibs., 6 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 2 Ibs., 8 oz.
- Peppers, sweet, green, raw 2 Ibs., 10 oz.
- Olives, ripe, canned (small-extra large) 2 Ibs., 12 oz.
- Cheese, mozzarella, nonfat 4 Ibs.
INSTRUCTIONS
- Wash lettuce, dry, and chop into 3/4 inch strips. Chop tomatoes, onions, and peppers.
- Layer salad in order of ingredients into individual bowls using 1 cup of romaine for eachsalad. Hold at 41 degrees F or lower for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Lettuce, cos or romaine, raw 9 Ibs., 4 oz.
- Tomatoes, red, ripe, raw, year round average 13 Ibs., 4 oz.
- Cucumber, with peel, raw 4 Ibs., 12 oz.
- Onions, Red, Diced, 3/8", Fresh, 2/5#, Cross Valley Farms, 536914 5 Ibs.
- Peppers, sweet, green, raw 5 Ibs., 4 oz.
- Olives, ripe, canned (small-extra large) 5 Ibs., 8 oz.
- Cheese, mozzarella, nonfat 8 Ibs.
INSTRUCTIONS
- Wash lettuce, dry, and chop into 3/4 inch strips. Chop tomatoes, onions, and peppers.
- Layer salad in order of ingredients into individual bowls using 1 cup of romaine for eachsalad. Hold at 41 degrees F or lower for service.