Salad Bar
Recipe Source: Chef Ann
This "recipe" is simply an introduction to implementing salad bars. Please take the information from it that you find helpful and create your salad bar in a way that best fits your District or School's needs. We intentionally did not run a nutrient analysis on this "recipe" because salad bar contents and what people take from them to build a meal or side varies vastly. We DID include plenty of fresh vegetables, meat alternates, fresh fruit and whole grains.
We wish you the best in your school food improvements!This "recipe" is simply an introduction to implementing salad bars. Please take the information from it that you find helpful and create your salad bar in a way that best fits your District or School's needs. We intentionally did not run a nutrient analysis on this "recipe" because salad bar contents and what people take from them to build a meal or side varies vastly. We DID include plenty of fresh vegetables, meat alternates, fresh fruit and whole grains.
We wish you the best in your school food improvements!
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each | |||
|---|---|---|---|---|---|
| Elementary | 12.9 oz | Elementary | 1 qt | Elementary | 30 |
| Secondary | 12.9 oz | Secondary | 1 qt | Secondary | 30 |
| Recipe Total Yield | |
|---|---|
| Volume | 8 gal |
| Weight | 33.6 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|---|---|---|
| Elementary | 1 | 1 | 1 |
| Secondary | 1 | 1 | 1 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|---|---|---|---|---|
| Garlic, Fresh | 3 lb | 3 lb | 2 gal | ||
| Carrot, Whole | shredded | 1.56 lb | 1.25 lb | 2 qt | |
| Pepper, Red | sliced | 1.5 lb | 1.25 lb | 2 qt | |
| Celery | sliced, across grain | 2.56 lb | 1.75 lb | 2 qt | |
| Onion, Green | peeled, sliced | 2.3 BUNCH (3.5 OZ) | 1.75 lb | 2 qt | |
| Potatoes, Yukon Gold | half moon slices | 2.13 lb | 2 lb | 2 qt | |
| Tomato, Cherry | 1.56 lb | 1.56 lb | 2 qt | ||
| Corn, Frozen | 2.25 lb | 2.25 lb | 2 qt | ||
| Beans, Kidney Canned | 3.19 lb | 2.25 lb | 2 qt | ||
| Chicken, Diced Cooked | 2.44 lb | 2.44 lb | 2 qt | ||
| Peach 20 lb | 5.5 lb | 5.5 lb | 15 | ||
| Potatoes, Roasted | 2.56 lb | 2 qt | |||
| Salad, Tofu and Brown Rice | 7.5 lb | 3 qt, 1.5 pt | |||
| Dressing, Honey Mustard | 1 C, 14 Tbsp |
Method
- Please see our salad bar procedures and grids for information on how to set up and run your salad bar.
- http://www.thelunchbox.org/resources/salad-bar
- The Getting Started With Salad Bars recipe includes every component available on the salad bar. The recipe yield is for 30 large, big-kid-sized salads that include 1 grain, 2+ ounce meat/meat alternate equivalents, 1/2 cup fruit serving, and approximate
Serving Guidelines
| Elementary Serving Utensil: | spoons and tongs as needed |
| Secondary Serving Utensil: | spoons and tongs as needed |