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TABOULI SALAD

RECIPE DETAILS

Item ID: SA904

Serving Description: 1/2 Cup

Food Category: Salads

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: SA904

Serving Description: 1/2 Cup

Food Category: Salads

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

1. Place bulgur in hotel pan and add water. Cover and steam for 10 minutes. Chill.
2. Chop cucumbers and parsley.
3. Slice cherry tomatoes in half.

Preparation

1. Toss cold, cooked bulgur with vegetables.
2 Add all of the remaining ingredients and toss to fully combine.
3. Keep cold until service.

Serving

Serving = 1/2 Cup
Note: Can be served on salad bar or as a side.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0 Calories: 99.67
Dark Green: 0 Milk: 0 Sat. Fat: 7.88%
Red Orange: 0 Grains: 0.25 Sodium: 18.16
Legumes: 0
Starchy: 0
Other: 0
Additional: 0.125

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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