SPINACH SALAD

Ingredients

Ingredient Weight Measure Issue
EGG,HARD COOKED,CHOPPED 1-1/2 lbs 1 qts 1 cup
ONIONS,FRESH,SLICED 2-3/4 lbs 2 qts 3 cup 3-1/8 lbs
MUSHROOMS,FRESH,WHOLE,SLICED 2-7/8 lbs 1 gal 3/4 qts 3-1/4 lbs
SPINACH,FRESH,BUNCH 8 lbs 7 gal 2-1/4 qts 8-2/3 lbs
BACON,SLICED,RAW 3 lbs

Method

1 Combine eggs, onions, mushrooms, and spinach. Toss lightly to mix ingredients.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
3 Cook bacon until crisp; drain, chop.
4 Add bacon just before serving. Toss lightly.
Notes
1 In Step 3, 7 ounces or 1-3/4 cups imitation bacon bits may be used per 100 servings.
2 In Step 4, for 100 portions: Serve with 12-1/2 cups prepared fat free Red Wine Vinaigrette Dressing or 1 recipe Vinaigrette Dressing,
Recipe No. M 055 00 or 1 recipe Red Wine Vinaigrette Dressing, Recipe No. M 003 00.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
49 cal 3 g 4 g 3 g 32 mg 99 mg 43 mg

Portion

1 Cup

Yield

100


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