Power Up! Caesar Salad
Monterey Peninsula Unified School District
Power Up! Caesar Salad
Monterey Peninsula USD Culinary Center Team
Same Day or
Advance Prep
Same day service
except thawing
Temperature
at Service
Prep to Serve Time
Yield
Serving Size
1 8-ounce salad
Per 50
Servings
30 minutes
6 gallons + 1 quart
Per 100
Servings
50 minutes
12 gallons + 1 quart + 1 cup
Cold
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Chicken, fully-cooked, diced, frozen
6 lb 4 oz
12 lb 8 oz
1. Thaw frozen chicken 1-2 days prior to preparation in refrigerator.
CCP: Thaw chicken in refrigerator at 41°F or lower.
Kale, untrimmed, fresh
4 lb 8 oz
9 lb
2. Rinse kale under cool running water. Trim and cut leaves from stem. Discard stems and
chop leaves into 2" pieces or ribbons to measure 2 gallons + 1 quart + 1/2 cup for 50
servings OR 4 gallons + 2 quarts + 1-1/4 cup for 100 servings. NOTE: If kale is pre-trimmed,
rinse only.
Lettuce, romaine, chopped,
ready-to-use
5 lb 13 oz
11 lb 10
oz
3. Place kale into mixing bowl. Add Caesar dressing, 1 cup for 50 servings OR 2 cups for
100 servings.
Dressing, Caesar, commercial,
divided
Croutons, whole grain-rich, 1-oz
packet each
Cheese, parmesan, grated
Recipe #
61
1 cup, set
aside and
3 qt 1/2
cup, set
aside
2 lb 8 oz
2 cup, set
aside and
1 gal 2 qt
1 cup, set
aside
5 lb
1-1/2 cup
District Recipe #
4. Massage kale to soften by mixing and working dressing into leaves. Kale should absorb
dressing readily and will reduce volume by half.
5. Cover and refrigerator kale in dressing mixture overnight or 2 hours minimum.
CCP: Hold kale coated with dressing mixture in refrigerator at 41°F or lower.
3 cup
To Assemble Salad:
3/21/2016
12:14 pm
Page 1 of 3
Power Up! Caesar Salad
Monterey Peninsula Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
6. Portion remaining dressing into 2 oz individual servings, seal with lid. Refrigerate and set
aside for assembly.
CCP: Hold in refrigerator at 41°F or lower.
7. Place 3/4-cup (2 oz) chopped Romaine into 8" x 8" x 2" or similar capacity individual
hinged salad container.
8. Add 3/8 cup (No. 10 scoop) of "massaged" kale on top of Romaine.
9. Top with 3/8-cup (No. 10 scoop) diced chicken, 1/2-cup (No. 8 scoop) croutons, and
sprinkle with 2 tsp (No. 100 scoop) Parmesan cheese.
10. Add 1/4 cup (2 oz) individual dressing containers to each salad. Seal salad and date
salad.
CCP: Keep in refrigerator at 41°F or lower.
11. Serve one 8 oz individual salad with salad dressing for each serving.
CCP: Serve at 41°F or lower.
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
2.00
1.00
7/8
7/8
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
355.00
19.70
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
25.00
4.00
0.00
18.00
619.00
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
For 2 G/B equivalent, serve with 2 oz croutons (1 cup) or a 1 oz Whole Grain Roll
Recipe Roots (Flavor Profile)
California Fresh
Mediterranean
Kid Rating (forks) Recipe Notes: Massaged kale may be prepared 1 day in advance.
Menu Category
Salad Recipes
Recipe #
Protein
5 Forks
61
District Recipe #
3/21/2016
12:14 pm
Page 2 of 3
Power Up! Caesar Salad
Monterey Peninsula Unified School District
Recipe #
61
District Recipe #
3/21/2016
12:14 pm
Page 3 of 3