Mediterranean Turkey Salad Bowl with Lemon-Herb Dressing

Mediterranean Turkey Salad Bowl with Lemon-Herb Dressing

1 Salad

Serving Size

Chef Brenda

This recipe was developed and approved by Chef Brenda

Ingredients Show More

Ingredient

50 Portions

100 Portions

DRESSING

Vegetable oil (USDA or Commercial)

50 Portions 3 qt ½ cup

100 Portions 1 gal 2 qt 1 cup

Lemon juice, bottled

50 Portions 1 qt 1 cup

100 Portions 2 qts 1 cups

Apple cider vinegar

50 Portions 1 qt

100 Portions 2 qts

Sugar, granulated

50 Portions 2/3 cups

100 Portions 1 1/3 cups

Granulated garlic

50 Portions ¼ cup

100 Portions ½ cup

Salt, table

50 Portions 1 Tbsp

100 Portions 2 Tbsp

Black pepper, ground

50 Portions ½ Tbsp

100 Portions 1 Tbsp

Xanthan gum (optional)

50 Portions 1 Tbsp

100 Portions 2 Tbsp

Oregano, dried leaves

50 Portions 1/2 cup

100 Portions 1 cup

SEASONED RICE

Nonstick cooking spray

50 Portions 1 spray

100 Portions 2 spray

Brown rice, dry, long-grain, parboiled

50 Portions 6 lb 4 oz or 3 qts 2/3 cups

100 Portions 12 lb 8 oz or 1 gal 2 qt 1 1/3 cups

Water, tap, hot (0.2 cup per 1 oz rice, dry)

50 Portions 160 fl oz or 1 gal 1 qt

100 Portions 320 fl oz or 2 gal 2 qt

Turmeric, dried, ground

50 Portions 2 Tbsp

100 Portions ¼ cup

Cumin, dried, ground

50 Portions 2 Tbsp

100 Portions ¼ cup

Granulated garlic

50 Portions ¼ cup

100 Portions ½ cup

Onion powder

50 Portions 2 Tbsp

100 Portions ¼ cup

SALAD

Baby spinach, fresh

50 Portions 13 lb 8 oz

100 Portions 27 lb

Cucumber, fresh, unpared, diced

50 Portions 2 lb 4 oz

100 Portions 4 lb 8 oz

Grape or cherry tomatoes, halved

50 Portions 2 lb 8 oz

100 Portions 5 lb

Garbanzo beans, low-sodium, canned, drained and rinsed

50 Portions 2 lb 11 oz or 5/8 #10 can or 1 qt 2 ¼ cups

100 Portions 5 lb 6 oz or 1 ¼ # 10 cans or 3 qt ½ cup

Mozzarella cheese, lite, shredded (USDA or Commercial)

50 Portions 1 lb 9 oz

100 Portions 3 lb 2 oz

Directions Show More

  1. Thaw Turkey: Thaw under refrigeration for 48 hours. Once thawed, stack two slices on top of each other. Quarter, making 8 pieces per salad. Hold at 41° F or lower.
  2. Cook and Cool Rice One Day Before Service: Preheat oven to 350 ̊F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice, 2 Tbsp turmeric, 2 Tbsp cumin, ¼ cup granulated garlic, 2 Tbsp onion powder, and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed. Spread rice onto two full sheet pans and cool. Cool to 70° F within 2 hours. Cool to 41° F within 4 hours.
  3. Prepare Salad Dressing: Add all ingredients to a food grade bucket, except oregano. Using an immersion blender, blend ingredients together. Stir in dried oregano. Place in 4 fl oz portion cups with lids. Store in refrigerator for up to 7 days. Refrigerate at 41° F or lower until served. (Note: Xanthan gum is used to keep dressing from separating. It is optional.) Cold service 41° F or lower.
  4. Prepare Salads in Grab n Go Clamshells: In each container place 2 cups packed (4.3 oz wt) spinach at the bottom. Sprinkle with 1 cup (8 fl oz spoodle) seasoned, cooled rice. Arrange the following ingredients around the bowl: 8 quarter slices turkey (3.36 oz wt), 1/8 cup (0.7 oz wt) cucumber, 1/8 cup (0.8 oz wt) halved tomatoes, 1/8 cup (1.3 oz wt) garbanzo beans, ½ oz (1 fl oz spoodle/2 Tbsp) mozzarella cheese, and 1 container (1/4 cup) salad dressing. Refrigerate at 41° F or lower until served. Cold service 41° F or lower.

Nutrients per Serving Show More

Calories 935 kcal

Saturated Fat 7 g

Trans Fat 0 g

Total Fat 64 g

Cholesterol 55 mg

Calcium 163 mg

Total Dietary Fiber 7 g

Iron 27 mg

Sodium 687 mg

Sugars 5 g

Carbohydrate 61 g

Vitamin A 11,732 IU

Vitamin C 47 mg

Protein 31 g

Component

Meat/Meat Alt 2.5 oz. eq.

Grain 2 oz. eq.

Vegetable 1 3/8 cup(s)

Print Email Share
Find Your Broker

Find Your Broker