Recipe: Southwestern Tuna Chopped Salad from Starkist Foodservice

Serves
112
Per Serving
335 cal., 24.04 g pro., 11.79 g fat, 37.25 g carb., 7.08 g fiber, 973.54 mg sod.
Meal Pattern
2-oz.-eq. meat/meat alternate, 2 cups vegetables (1 1/2 cup dark green, 1/4 cup starchy, 1/4 cup legumes)

10 lb., 8 oz. yellow corn, frozen
1 lb., 4 oz. turkey bacon, pre-cooked
1 gal., 3 qt. ranch dressing, reduced-fat
1/4 cup chipotle chili powder
1 gal., 3 qt. black beans, canned, low-sodium, drained, rinsed
28 lb. romaine lettuce, shredded
10 lb., 12 oz. albacore tuna in water, reduced-sodium*
7 lb., mozzarella cheese, reduced-fat, shredded


1. Chop the pre-cooked, thawed turkey bacon into 1/4-in. dice to make bacon bits. Store in the refrigerator until needed for salad assembly.
2. Prepare the dressing by whisking together the prepared Ranch dressing with chipotle chili powder. Fill 2-oz. portion cups with 1/4 cup (2 fl. oz.) with dressing and cover each cup with a lid. CCP: Hold at serve at 41°F or lower.
3. Assemble the salads in an 8-in. clear hinged salad container as follows: 3 cups (4 oz.) of chopped romaine topped with 1/4 cup corn, 1/4 cup black beans, 1 1/2 oz. (#16 scoop) tuna, 1 Tbsp. bacon and 1 oz. (2-oz. spoodle/1/4 cup) cheese. Cover the salad container with a lid and offer dressing up on the side. CCP: Hold at 41°F or lower.

*StarKist Albacore, in Water, Reduced Sodium can be used in this recipe.
Recipe, Photo, and Nutritional and Meal Pattern Analyses: StarKist Foodservice

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