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!

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary12.9 ozElementary1 qtElementary30
Secondary12.9 ozSecondary1 qtSecondary30
Recipe Total Yield
Volume8 gal
Weight33.6 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary111
Secondary111
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Garlic, Fresh3 lb3 lb2 gal
Carrot, Wholeshredded1.56 lb1.25 lb2 qt
Pepper, Redsliced1.5 lb1.25 lb2 qt
Celerysliced, across grain2.56 lb1.75 lb2 qt
Onion, Greenpeeled, sliced2.3 BUNCH (3.5 OZ)1.75 lb2 qt
Potatoes, Yukon Gold half moon slices2.13 lb2 lb2 qt
Tomato, Cherry1.56 lb1.56 lb2 qt
Corn, Frozen2.25 lb2.25 lb2 qt
Beans, Kidney Canned3.19 lb2.25 lb2 qt
Chicken, Diced Cooked 2.44 lb2.44 lb2 qt
Peach 20 lb5.5 lb5.5 lb15
Potatoes, Roasted2.56 lb2 qt
Salad, Tofu and Brown Rice7.5 lb3 qt, 1.5 pt
Dressing, Honey Mustard1 C, 14 Tbsp

Method

  1. Please see our salad bar procedures and grids for information on how to set up and run your salad bar.
  2. http://www.thelunchbox.org/resources/salad-bar
  3. 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