bc summer recipe collection 082809[1]

8/11/2019 BC Summer Recipe Collection 082809[1]

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S U M M E RRECIPE COLLECTIONFrom our new, seasonal recipe collection.

B US I N E S S E XC E L L E NC E

F I T

FI T


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BUSI N E S S E X C E L L E N C E

RECIPE LIST

Rice Noodle Vegetable Salad w/ Grilled Chicken ...........49

Rice Noodle Vegetable Salad w/ Grilled Salmon ............50

Rice Noodle Vegetable Salad w/ Grilled Tofu ..................51

BC FLATBREADS

Buffalo Chicken ............................................................... 52

Cheese & Tomato ........................................................... 53

Greek Salad ....................................................................54

Herbed Tuna Melt ............................................................ 55

Peanut Butter & Banana ..................................................56

Spinach Salad .................................................................57

Tabouleh w/ Zucchini & Avocado ...................................58

Tuna Nicoise ....................................................................59

BC SANDWICHES

Avocado & Shitake Quesadilla........................................60

Barbequed Chicken Quesadilla ......................................61

Chicken Veggie Pita Pocket ............................................62

Curried Chicken Salad w/ Almondson Whole Wheat .............................................................63

Egg & Arugula Salad Sandwich ......................................64Hot Chicken Caesar Pocket ............................................65

Hummus, Spinach, Feta & Tomato Sandwich .................66

Mini Turkey Burger w/ Cranberry Chutney .........................67

Tuna Salad Sandwich on Whole Wheat Bread ................ 68

Veggie Pita Pocket .......................................................... 69

Wasabi Salmon Burger ....................................................70

BC PASTAS

Ravioli w/ Tomato Herb Sauce .........................................71Whole Wheat Pasta w/ Tomato Herb Sauce ....................72

Whole Wheat Penne w/ Pesto Sauce ............................... 73

Recommended Pricing ..................................................... 4

Nutrition Analysis for Bundled Meals ..............................5-19

BC SUB RECIPES

Bagel Croutons ...............................................................20

Basic Vinaigrette..............................................................21

Curried Chicken Salad w/ Almonds ................................. 22

Goat Cheese Bun ......................................................... 23

Grilled Chicken ................................................................24

Grilled Salmon .................................................................25

Grilled Tofu ......................................................................26

Herbed Tuna Salad .........................................................27

Tabouleh w/ Zucchini & Parsley .......................................28

Thickened Vegetable Stock .............................................29

Tomatillo Salsa.................................................................30

BC ENTREE SALADS

Asian Salad w/ Grilled Chicken & Peanuts .......................31

Asian Salad w/ Grilled Salmon & Peanuts ........................32

Asian Salad w/ Grilled Tofu & Peanuts .............................. 33

Caesar Salad w/ Grilled Chicken .....................................34

Caesar Salad w/ Grilled Salmon ......................................35

Caesar Salad w/ Grilled Tofu ...........................................36

California Salad w/ Grilled Chicken ................................. 37

California Salad w/ Grilled Tofu ........................................38

California Salad w/ Herbed Tuna .....................................39

Greens w/ Grilled Chicken & Walnuts ..............................40

Greens w/ Grilled Salmon & Walnuts ...............................41

Greens w/ Grilled Tofu & Walnuts ..................................... 42Mediterranean Chopped Salad w/ Grilled Chicken ........ 43

Mediterranean Chopped Salad w/ Grilled Salmon ......... 44

Mediterranean Chopped Salad w/ Tuna .........................45

Pasta Primavera w/ Grilled Chicken ................................. 46

Pasta Primavera w/ Grilled Salmon .................................. 47

Pasta Primavera w/ Herbed Tuna Salad ...........................48


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BC - INDIAN HARVEST

Black Barley & Golden Pineapple Cereal ........................74

Breakfast Farro Peach Cereal ..........................................75Cinnamon Cranberry Sunrise Blend Cereal .....................76

Cranberry Orange Sunrise Blend w/ Toasted Almonds ..... 77

Honey Orange Red Quinoa ............................................78

Jicama Tacos ................................................................ 79

Mixed Berry Muesli ........................................................... 80

Sunrise Blend Veggie Burger ............................................81

Sunrise Encrusted Trout ....................................................82

Sunrise Morning Start with Pecans .................................... 83

Vanilla Almond Sunrise Blend Cereal ............................... 84

BC SIDE SALADS

Carrot & Yogurt Salad ......................................................85

Cucumber w/ Dill ............................................................86

Fresh Fruit Cup ................................................................87

Greens with Herb Salad with Simple Vinaigrette ..............88

Greens with Herb Salad w/ Kraft PC Balsamic Vinaigrette 89

Greens with Herb Salad, No Dressing ..............................90

Guacamole ....................................................................91

Summer Fruit Medley w/ Mint & Lime ..............................92

Sweet Potato Hash w/ Peppers ........................................93

Tabouleh with Zucchini & Parsley .....................................94

Tomato Cucumber Salad ...............................................95

BC DESSERTS

Chocolate-Covered Strawberries .................................... 96

Greek Yogurt with Honey and Spices ............................... 97

Mango and Dark Chocolate...........................................98

Yogurt with Thyme and Walnuts .......................................99

TWO-BITE DESSERTS

Brownies ........................................................................100

Chocolate Chip Cookies ..............................................101

Oatmeal Raisin Cookies ................................................102

BC SNACKS

Caponata w/ Pita Crisps ................................................103

Edamame Guacamole w/ Pita .....................................104Fresh Spinach Hummus w/ Carrot Sticks ........................105

Roasted Red Pepper Spread .........................................106

BC SALAD DRESSINGS

Balsamic Vinaigrette .....................................................107

Balsamic Walnut and Dijon Vinaigrette .......................... 108

Basic Vinaigrette............................................................109

Caesaresque Dressing ..................................................110

Chili Vinaigrette .............................................................111Chipotle Dressing ..........................................................112

Cranberry Vinaigrette ....................................................113

Creamy Chive Dressing.................................................114

Creamy Soy Caesar Dressing ........................................115

Cumin-LIme Dressing ....................................................116

Garlic Basil Vinaigrette ...................................................117

Herb Vinaigrette ............................................................118

Honey Herb Vinaigrette .................................................119

Orange Soy Vinaigrette .................................................120

Roasted Garlic Dressing ................................................121

Shallot Mustard Vinaigrette ............................................122

Spicy Peanut Dressing ...................................................123

Sweet & Tangy Dressing ................................................124

Thai Vinaigrette.............................................................. 125

Toasted Sesame Dressing .............................................126


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RECOMMENDED PRICING

All Balanced Choices bundled meals have been developed with great flavor and good nutrition to capturethe very best combination of recipes. The bundled meals have been developed and researched with ourhealth conscious customers in mind.

The meals listed in the bundled report include side items such as a piece of fresh fruit, dessert, side salad anda beverage such as water or iced tea.

All Balanced Choices recipes include the cost per serving. Use the reference table below for suggestedselling price ranges. This range should serve as a guide for pricing your premium Balanced Choices meals.

Broad Range Suggested Selling Prices. Bundles Include 1 Side and 1 Drink.

Each Price is Per Portion

Cost of 1 Bundle rrp 35% rrp 40%

Breakfast

Assorted Cereals $0.95 $2.71 $2.11

Indian Harvest $2.24 $6.40 $4.97

Lunch Pasta Penne with Pesto $2.26 $6.45 $5.02

Whole Wheat Pasta with Tomato Sauce $ 3.19 $9.11 $7.08

Ravioli $ 3.26 $9.31 $7.24

Lunch Sandwiches/Hot

BBQ Chicken Quesadilla $1.94 $5.54 $4.31

Wasabi Salmon Burger $3.13 $8.94 $6.95

Mini Turkey Burger $2.08 $5.94 $4.62

Lunch Sandwiches Cold

Egg and Arugula $1.18 $3.37 $2.62Curried Chicken $1.91 $5.45 $4.24

Tuna Salad $1.40 $4.00 $3.11

Lunch Pita Pockets

Chicken Pita $3.00 $8.57 $6.66

Veggie Pita $2.08 $5.80 $4.62

Caesar Chicken Pita $1.34 $3.82 $2.97

Lunch Flatbreads

Spinach $2.13 $6.08 $4.73

Buffalo Chicken $1.35 $3.85 $3.00Tabbouleh, Avocado, Zucchini $2.28 $6.51 $5.06

Lunch Entree Salads

Caesar Salad with Chicken $1.82 $5.20 $4.04

California Salad with Chicken $3.49 $9.97 $7.75

Asian Salad with Salmon $4.39 $12.54 $9.75

Mediterranean Salad with Herbed Tuna $3.82 $10.91 $8.48

Rice Noodle Salad with Tofu $4.03 $11.51 $8.95

Greens with Chicken $3.63 $10.37 $8.06

Pasta Primavera with Salmon $3.63 $10.37 $8.06


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BUS I N E S S E X C E L L E N C E

BC Bundled Meals, Flatbreads, Spring-Summer, 2009

unch

Menu Item Name Portion Size Weight (g) KCAL PRO (g) FAT (g) SatFAT (g) CHOL (mg) CHO (g) Na (mg)

BC Flatbreads: Tuna Nicoise (14242) 1 serving 140 262.8 13.4 11.3 1.8+ 55.4 26.7 425.8

BC Side Salads: Greens with Herb Sala... (10516.2) 4-1/2 oz 128 62.6 2.0 4.9 0.7 0.0+ 4.0 113.6

ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 325.4 15.4 16.1 2.4+ 55.4+ 30.7 553.7


unch


BC Flatbreads : Peanut Butter and Bana... (14230) 1 serving 135 370.3 11.8 19.0 3.1 0.4 42.5 364.7

BC Vegetable Crudite (10604.2) 4 oz 113 26.1 0.8 0.2 0.0 0.0 5.6 57.1

Water, Bottled, 20oz, PC (16610) 1 ea 567 0.0 0.0 0.0 0.0 0.0 0.0 11.3

Lunch Totals 396.3 12.6 19.2 3.1 0.4 48.0 433.1


unch


BC Flatbreads: Tuna Melt (14246) 1 serving 135 292.5 21.3 11.1 4.4 31.0 26.4 519.1

BC Side Salads: Summer Fruit Medley wi... (11221.1) 1 cup 204 108.2 1.5 0.4 0.1 0.0 27.8 3.1


Lunch Totals 400.7 22.8 11.5 4.4 31.0 54.2 533.6

Daily Average for Week 1 341.1 13.9 13.5 3.0 19.6 44.8 498.0

Daily Average for Day Range (1 - 21) 341.1 13.9 13.5 3.0 19.6 44.8 498.0

BC Bundled Meals, Breakfast, Spring-Summer, 2009

Breakfast


BC Indian Harvest: Black Barley and Go... (12295.1) 1 cup 146 165.7 3.0 0.6 0.1 0.0 38.3 446.1

BC Desserts: Yogurt with Thyme and Wal... (15250) 5 oz 142 158.3 8.2 6.1 1.2 5.0 19.2 95.0

Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4

Breakfast Totals 358.0 12.9 6.7 1.4 5.0 63.3 560.4


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Breakfast


BC Indian Harvest: Cinnamon Cranberry ... (12300.1) 1 cup 207 268.2 7.7 3.1 0.0+ 0.6 54.0 321.1

BC Side Salads: Fresh Fruit Cup (15799) 5 oz 142 52.7 0.8 0.3 0.0 0.0 13.2 11.1

Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4

Breakfast Totals 354.9 10.3 3.5 0.1+ 0.6 73.0 351.6


Breakfast


BC Indian Harvest: Honey Orange Red Qu... (15891) 1 cup 189 214.0 7.7 3.4 0.1+ 0.0 38.5 272.5

BC Side Salads: Fresh Fruit Cup (15799) 5 oz 142 52.7 0.8 0.3 0.0 0.0 13.2 11.1

Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



Breakfast


BC Indian Harvest: Vanilla Almond Sunr... (12301.1) 1 cup 180 236.0 8.2 4.6 0.1+ 0.0 40.7 13.1

Fresh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2

Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



Breakfast


BC Indian Harvest: Cranberry Orange Su... (15893) 1 cup 237 297.6 10.0 6.8 0.3+ 0.0 50.9 187.6

BC Desserts: Greek Yogurt with Honey a... (15310.1) 1 cup 211 188.1 18.4 3.8 0.3 0.0 21.4 73.0

Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



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C Bundled Meals, Breakfast, Spring-Summer, 2009

reakfast

enu Item Name Portion Size Weight (g) KCAL PRO (g) FAT (g) SatFAT (g) CHOL (mg) CHO (g) Na (mg) D

C Indian Harvest: Breakfast Farro Pea... (15889) 1 cup 223 256.3 11.0 1.9 0.0+ 0.0 53.0 129.0

C Side Salads: Fresh Fruit Cup (15799) 5 oz 142 52.7 0.8 0.3 0.0 0.0 13.2 11.1

offee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



reakfast

enu Item Name Portion Size Weight (g) KCAL PRO (g) FAT (g) SatFAT (g) CHOL (mg) CHO (g) Na (mg)

C Indian Harvest: Mixed Berry Muesli (15890) 1 cup 199 259.9 11.6 1.9 0.2+ 1.3 53.3 15.4+

C Desserts: Yogurt with Thyme and Wal... (15250) 5 oz 142 158.3 8.2 6.1 1.2 5.0 19.2 95.0

offee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4

Breakfast Totals 452.2 21.6 8.0 1.5+ 6.3 78.3 129.7+

Daily Average for Week 1 380.5 15.6 5.7 0.6+ 1.7 69.4 259.7+


reakfast


C Indian Harvest Sunrise Morning Star... (16699) 11 oz 312 356.3 9.1 14.3 1.2+ 0.9 52.3 62.1


offee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



reakfast


ereal, Raisin Bran, PC (1495) 1 ea 43 138.8 3.7 0.9 0.2 0.0 33.3 249.9

anana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0

ilk, Skim/Nonfat, 8 oz, PC (3874) 1 ea 227 77.1 7.6 0.2 0.1 4.5 11.2 95.3

offee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



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Breakfast

Menu Item Name Portion Size Weight (g) KCAL PRO (g) FAT (g) SatFAT (g) CHOL (mg) CHO (g) Na (mg) D

Cereal, Cheerios, Bowl, PC (1401) 1 ea 19 71.5 2.2 1.1 0.2 0.0 14.5 129.5

Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0

Milk, Skim/Nonfat, 8 oz, PC (3874) 1 ea 227 77.1 7.6 0.2 0.1 4.5 11.2 95.3

Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



Breakfast


Cereal, Shredded Wheat, PC (1538) 1 ea 30 99.8 3.4 0.5 0.1 0.0 24.0 4.2

Fresh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2


Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



Breakfast


Cereal, Shredded Mini-Wheat, PC (1498) 1 ea 30 99.8 3.4 0.5 0.1 0.0 24.0 4.2

Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0


Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



Breakfast


Cereal, Bran Flakes, PC (1402) 1 ea 32 101.9 3.2 0.6 0.1 0.0 25.3 229.0

Banana (1318) 1 ea 102 91.0 1.1 0.3 0.1 0.0 23.3 1.0


Coffee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4



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reakfast

enu Item Name Portion Size Weight (g) KCAL PRO (g) FAT (g) SatFAT (g) CHOL (mg) CHO (g) Na (mg) DFIB

ereal, Total, PC (15076) 1 ea 21 70.8 1.4 0.4 0.1 0.0 16.4 134.6 1

esh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2 3

lk, Skim/Nonfat, 8 oz, PC (3874) 1 ea 227 77.1 7.6 0.2 0.1 4.5 11.2 95.3 0

offee (1319) 16 floz 486 34.0 1.7 0.1 0.0 0.0 5.8 19.4 0

Breakfast Totals 246.5 11.1 0.8 0.3 4.5 50.6 250.5 4

Daily Average for Week 2 312.2 12.9 3.1 0.5 4.0 62.7 219.8 6

Daily Average for Day Range (1 - 21) 346.3 14.2 4.4 0.5 2.9 66.1 239.7 6

C Bundled Meals, Entree Salads, Spring-Summer, 2009

unch


C Entree Salads: Caesar Salad with G... (12878) 9 oz 255 240.2 33.1 5.7 2.1 80.0 13.9 344.9

eamy Italian Salad Dressing (16686) 1 1ozladle 30 105.0 0.1 10.5 1.6 0.0 2.1 239.1

esh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2

ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 409.9 33.5 16.4 3.8 80.0 33.2 599.6


unch


C Entree Salads: Caesar Salad with G... (12878.1) 9 oz 255 275.1 27.7 12.3 2.6 86.2 13.7 298.3

eamy Italian Salad Dressing (16686) 1 tbsp 15 52.5 0.0 5.3 0.8 0.0 1.0 119.5


ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 392.2 28.1 17.7 3.5 86.2 31.9 433.5


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unch


C Entree Salads: Caesar Salad with G... (12878.2) 10 oz 283 216.1 15.3 11.1 2.5 5.7 17.6 223.6 4.4

reamy Italian Salad Dressing (16686) 1 tbsp 15 52.5 0.0 5.3 0.8 0.0 1.0 119.5 0.1

esh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2 3.0

ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4 0.0

Lunch Totals 333.3 15.7 16.6 3.3 5.7 35.8 358.8 7.6


unch


C Entree Salads: California Salad wi... (12890) 13 oz 369 203.4 28.1 6.0 1.2 68.3 10.0 242.1 4.3

oney Mustard Salad Dressing (16779) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0 0.1

C Side Salads: Summer Fruit Medley wi... (11221.1) 1 cup 204 108.2 1.5 0.4 0.1 0.0 27.8 3.1 2.6

ater, Bottled, 20oz, PC (16610) 1 ea 567 0.0 0.0 0.0 0.0 0.0 0.0 11.3 0.0

Lunch Totals 408.0 29.7 13.4 2.4 72.4 45.5 488.6 6.9

Bundled Meals, Entree Salads, Spring-Summer, 2009

unch


C Entree Salads: California Salad wi... (12890.1) 14 oz 397 182.6 11.8 11.0 1.6 0.0 13.5 131.8

C Salad Dressings: Basic Vinaigrette (11470.1) 1 1ozladle 22 88.0 0.1 9.0 1.2 0.0 1.8 151.8

C Side Salads: Fresh Fruit Cup (15799) 5 oz 142 52.7 0.8 0.3 0.0 0.0 13.2 11.1 ater, Bottled, 20oz, PC (16610) 1 ea 567 0.0 0.0 0.0 0.0 0.0 0.0 11.3

Lunch Totals 323.3 12.7 20.3 2.8 0.0 28.5 306.0


unch


C Entree Salads: California Salad wi... (12890.2) 14 oz 397 163.6 19.8 4.0 0.7 20.0 13.6 423.2


C Side Salads: Summer Fruit Medley wi... (11221.1) 1 cup 204 108.2 1.5 0.4 0.1 0.0 27.8 3.1

ater, Bottled, 20oz, PC (16610) 1 ea 567 0.0 0.0 0.0 0.0 0.0 0.0 11.3

Lunch Totals 359.9 21.4 13.4 2.0 20.0 43.2 589.4


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unch


C Entree Salads: Asian Salad with Gri... (12872) 17 oz 482 258.4 32.4 8.0 1.5 69.7 15.1 265.1

oney Dijon Salad Dressing (16717.1) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0


ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 419.3 32.9 15.3 2.6 73.8 40.0 512.7



unch


C Entree Salads: Asian Salad with Gri... (12872.2) 17 oz 482 259.0 28.2 10.2 1.7 77.9 15.1 226.9

oney Dijon Salad Dressing (16717.1) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0


ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 420.0 28.7 17.4 2.8 82.0 40.0 474.6

Bundled Meals, Entree Salads, Spring-Summer, 2009

unch


C Entree Salads: Asian Salad with Gri... (12872.1) 18 oz 510 236.8 15.9 13.2 1.9 0.0 18.7 152.3

oney Dijon Salad Dressing (16717.1) 1 tbsp 15 48.2 0.1 3.5 0.5 2.1 3.9 116.0


ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 349.6 16.3 16.9 2.4 2.1 39.7 283.9


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BC Bundled Meals, Entree Salads, Spring-Summer, 2009

unch


BC Entree Salads: Mediterranean Choppe... (10664.2) 2 cup 321 245.3 28.2 10.2 1.9 72.0 10.6 467.9


ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 433.4 46.6 14.0 2.2 72.0 32.0 555.3


unch


BC Entree Salads: Mediterranean Choppe... (10664.3) 2 cup 321 243.8 23.6 12.3 2.1 79.6 10.6 428.1


ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 432.0 41.9 16.1 2.3 79.6 32.0 515.4


unch


BC Entree Salads: Mediterranean Choppe... (10664) 2 cup 306 199.3 23.5 7.8 1.2 25.5 9.7 346.6


ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 387.5 41.9 11.6 1.5 25.5 31.1 434.0


unch


BC Entree Salads: Rice Noodle Vegetabl... (12988.2) 14 oz 397 270.9 30.3 3.6 0.9 71.4 29.4 223.8

Honey Mustard Salad Dressing (16779) 1 1ozladle 29 96.3 0.2 7.1 1.1 4.1 7.7 232.0


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unch



ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 475.5 32.0 11.0 2.1 75.5 65.0 473.3


unch





ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 474.1 27.3 13.1 2.3 83.0 65.0 433.8



unch




BC Side Salads: Summer Fruit Medley wi... (11221.1) 1 cup 204 108.2 1.5 0.4 0.1 0.0 27.8 3.1 ced Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 453.1 15.0 16.3 2.4 4.1 68.6 357.5


unch


BC Entree Salads: Greens with Grilled ... (11469.2) 12 oz 340 293.2 30.5 8.7 1.4 72.3 26.0 174.6

BC Salad Dressings: Basic Vinaigrette (11470.1) 1 1ozladle 22 88.0 0.1 9.0 1.2 0.0 1.8 151.8

resh Apple, Medium (1638.1) 1 ea 124 64.6 0.3 0.2 0.0 0.0 17.2 1.2


Lunch Totals 445.9 30.9 17.9 2.7 72.3 44.9 338.9


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unch


C Entree Salads: Greens with Grilled ... (11469.3) 12 oz 340 291.8 25.8 10.8 1.6 79.9 26.0 134.6




Lunch Totals 444.4 26.2 20.0 2.9 79.9 44.9 298.9


unch


C Entree Salads: Greens with Sesame G... (12084.1) 13 oz 369 243.9 12.9 11.2 1.6 0.0 29.3 59.3




Lunch Totals 396.5 13.3 20.4 2.9 0.0 48.2 223.7


unch


C Salads: Pasta Primavera with Grill... (12967) 12 oz 340 306.5 36.0 4.3 1.1 74.6 30.9 210.4


C Side Salads: Summer Fruit Medley wi... (11221.1) 1 cup 204 108.2 1.5 0.4 0.1 0.0 27.8 3.1 ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 519.8 37.5 15.2 2.7 74.6 60.8 467.0


unch


C Salads: Pasta Primavera with Grill... (12967.1) 12 oz 340 302.2 30.8 6.4 1.3 81.1 30.7 169.5



ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 515.5 32.4 17.3 2.9 81.1 60.6 426.0


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unch


C Salads: Pasta Primavera with Herbe... (12967.3) 13 oz 369 260.0 26.6 2.2 0.4 21.4 34.5 402.8



ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 456.3 28.2 11.6 1.7 21.4 64.1 572.0


Daily Average for Day Range (1 - 21) 421.4 28.2 15.8 2.6 52.0 45.5 435.4

C Bundled Meals, Pasta, Spring-Summer, 2009

unch


C Pastas: Whole Wheat Pasta with Tom... (10632) 1 serving 172 216.9 7.0 7.6 1.1 0.0 33.5 278.5

C Side Salads: Greens with Herb Sala... (10516.2) 4-1/2 oz 128 62.6 2.0 4.9 0.7 0.0+ 4.0 113.6

ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 279.5 9.0 12.5 1.8 0.0+ 37.5 406.5


unch


C Pastas: Ravioli with Tomato Herb Sa... (16559) 1 serving 150 256.5 8.5 11.0 3.0 30.1 33.6 382.8

C Side Salads: Greens with Herb Sala... (10516.2) 4-1/2 oz 128 62.6 2.0 4.9 0.7 0.0+ 4.0 113.6 ater, Bottled, 20oz, PC (16610) 1 ea 567 0.0 0.0 0.0 0.0 0.0 0.0 11.3

Lunch Totals 319.1 10.5 15.9 3.6 30 .1+ 37.6 507.7


unch


C Pastas: Whole Wheat Penne with Pest... (15367.1) 1 serving 132 241.2 7.2 11.2 1.8 1.8 30.9 37.1


ed Coffee (16604.1) 16 floz 473 1.4 1.4 0.2 0.1 0.0 4.6 168.1

Lunch Totals 305.1 10.6 16.2 2.6 1.8+ 39.5 318.7

Daily Average for Week 1 129.1 4.3 6.4 1.1 4.6+ 16.4 176.1

Daily Average for Day Range (1 - 21) 301.2 10.0 14.9 2.6 10 .6+ 38.2 411.0


17/126


C Bundled Meals, Sandwiches, Spring-Summer, 2009

unch


C Sandwiches: Barbequed Chicken Quesa... (10697.1) 1 sandwich 146 306.9 28.4 9.9 2.8 66.0+ 26.2 583.7


ed Tea (1332.1) 12 floz 360 0.0 0.0 0.0 0.0 0.0 0.0 10.8

Lunch Totals 415.1 29.8 10.3 2.8 66.0+ 54.0 597.6


unch


C Sandwiches: Wasabi Salmon Burger (10637.1) 1 serving 140 242.8 21.2 7.8 1.6 64.8 21.1 411.8



Lunch Totals 305.4 23.1 12.7 2.3 64.8+ 25.1 536.7


unch


C Sandwiches: Mini Turkey Burger wit... (10825.1) 1 serving 126 280.3 20.9 11.0 2.8 78.8 23.8 277.6



Lunch Totals 342.9 22.9 15.8 3.4 78.8+ 27.8 402.5


unch


C Sandwiches: Egg and Arugula Salad S... (11546.1) 4-1/8 oz 117 184.9 12.5 3.8 1.0 70.3 25.3 536.4


ed Tea (1332.1) 12 floz 360 0.0 0.0 0.0 0.0 0.0 0.0 10.8

Lunch Totals 237.7 13.4 4.1 1.1 70.3 38.5 558.3


18/126



unch


C Sandwiches: Curried Chicken Salad w... (13774.1) 1 sandwich 190 323.1 21.9 6.9 1.3 37.0 44.2 508.9


unch



ed Tea (1332.1) 16 floz 479 0.0 0.0 0.0 0.0 0.0 0.0 14.4

Lunch Totals 387.7 22.3 7.1 1.3 37.0 61.4 524.5


unch


C Sandwiches: Hummus,Spinach, Feta a... (11540.1) 1 sandwich 142 217.4 9.9 9.1 3.4 15.2 26.8 548.3



Lunch Totals 325.6 11.3 9.5 3.4 15.2 54.7 562.7


unch


C Sandwiches: Tuna Salad Sandwich on ... (12043.1) 1 sandwich 145 209.0 19.2 3.2 0.7 14.3 25.4 542.1


ed Tea (1332.1) 3/4 cup 180 0.0 0.0 0.0 0.0 0.0 0.0 5.4

Lunch Totals 261.7 20.0 3.5 0.7 14.3 38.7 558.5



19/126


20/12620


1/2 ozPortion:

BC Salads: Bagel Croutons (12877)

Sub Recipe ForBC Entree Salads: Caesar Salad with GrilledChicken (12878)

1 Servings

1/2 oz

24 Servings

12 oz

Ingredients Servings12 Servings1 ServingsStep

1 AP 1/4 ea 3 eaWhole Wheat Bagel, 4 oz, FreshAP


21/12621


21


BC Salad Dressings: Basic Vinaigrette (11470.1)

Sub Recipe ForBC Flatbreads: Greek Salad (14231) 24 Servings

2 cup

Ingredients ServingsServings16 ServingsStep

2 AP 1/2 cup, 2 tbspCider VinegarEP 1 tbsp, 1 tspShallots, Fresh Peeled, Minced

AP 1 tspKosher SaltAP 1 tspGround Black Pepper

AP 1 tspDijon MustardAP 1 tbsp, 1 tspHoney

3 AP 2/3 cupOlive Oil

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.

2 In a bowl, whisk the vinegar, shallots, mustard, honey, salt, and pepper.

3 Continue to whisk as you slowly add the oil. This will form an emulsion in which the dressing will thicken.Alternately, you can place all of the ingredients in a jar with a tight fitting lid and shake vigorously. Theemulsion will not be quite as thick or stable. Whisk or shake again if the dressing has stood for more than afew minutes.

4 Hold cold for cold service.

Recipe Notes:

Recipe Credit: John Ash, as presented at the Healthy Kitchens, Healthy Lives Conference, April 2008. Balanced Choicescons: Vegetarian,Vegan.

Description:

1 1ozladlePortion:


22/12622


22


BC Sandwiches: Curried Chicken Salad withAlmonds (10466.1)

Sub Recipe ForBC Sandwiches: Curried Chicken Salad with

Almonds on Whole Wheat (13774.1)

24 Servings

5 lb, 4 oz


1 AP 12 eaSkinless Boneless Chicken Breast,Raw, 4 oz

2 AP 2/3 cupLite MayonnaiseAP 3/4 cupFat Free Plain YogurtAP 3/4 cupChutneyAP 3 tbspCurry Powder

EP 3 eaMedium Apples, FreshAP 3/4 cupGolden RaisinsAP 6 ozDried ApricotsEP 3 eaCelery Sticks, FreshEP 3 eaGreen Onions, Each

AP 1-1/2 tspSaltAP 1/2 cupAlmonds, Slivered

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Lightly coat a steamer basket with nonstick cooking spray. Set the basket in a large stockpot with water fito just below the basket. Add chicken in a single layer, place over medium heat, cover, and cook for 10 tominutes, or until cooked through. Do not overcook. Set aside to cool. When cool enough to handle, shrechop. Refrigerate until ready for use.

2 Meanwhile, in a bowl, combine mayonnaise, yogurt, chutney, and curry powder. Add cooked chicken, appraisins, apricots, celery, and scallion and stir to combine. Season with salt. Sprinkle with nuts just beforeserving.

3 Portion size: 3.5 oz.Serving Suggestion: may be served over a bed of fresh baby spinach leaves or as a sandwich on 100%whole wheat bread or roll.Hold cold for cold service.

Recipe Notes:Balanced Choices Icon: FITServe as sandwich on whole wheat bread or as entree salad over fresh baby spinach leaves.

Description:

Recipe contains nuts.

3-1/2 ozPortion:


23/126


24/126

3 oz meat

Minimum Bat

Maximum Produc

Portion:

BC Grilled Chicken (12986)

Sub Recipe ForBC Entree Salads: Caesar Salad with Grilled

Chicken (12878)

1 Servings

3 oz

24 Servings

4 lb, 8 oz


AP 2 ea 33 eaSkinless Boneless Chicken Breast,Raw, 3 oz

AP 1/8 tsp 1 tspFine Ground Black PepperAP 1/8 tsp 1 tspKosher Salt

MethodStep

1 Refer to HACCP Plan Form HFS #003: Prepared Hot and Chilled for Cold Service.Pre-heat grill to medium high heat. Season the chicken with the salt and pepper. Place the chicken onto grill and cook for approximately 4 minutes on each side. Place the chicken on a sheet pan and place in apre-heated oven until the chicken is cooked through and the internal temperature reaches 165F degreesnot let the chicken dry out. Chill in the cooler, slice and serve.

Recipe Notes:

For use as a sub recipe

Description:

24



25/12625


3 ozPortion:

BC Grilled Salmon (12989)

Sub Recipe ForBC Entree Salads: Caesar Salad with GrilledSalmon (12878.1)

1 Servings

3 oz

24 Servings

4 lb, 8 oz


AP 1 ea 23 eaWild Alaskan Salmon Fillets, 4 oz

AP


26/12626


BC Grilled Tofu (16090)

Sub Recipe ForBC Entree Salads: Caesar Salad with GrilledTofu (12878.2)

1 Servings

4 oz

24 Servings

6 lb


1 AP 1 ea 23 eaRegular Tofu, 4 oz SliceAP 1-1/2 tsp 2/3 cup, 2-1/2 tspSesame Seeds, ToastedAP 1-1/2 tsp 2/3 cup, 2-1/2 tspOlive Oil

EP 3/4 ea 17-1/4 eaCrushed Garlic Cloves, Fresh

EP 1/2 oz 11-1/2 ozGinger Root, Fresh, MincedAP


27/12627


1/2 cupPortion:

BC Salads: Herbed Tuna Salad (12950)

Sub Recipe ForBC Entree Salads: California Salad withHerbed Tuna (12890.2)

1 Servings

4 oz

24 Servings

6 lb


1 EP 1/2 oz 7-1/2 ozCelery, Fresh, 1/4" Diced

2 AP 3-3/4 oz 3 lb, 7 ozLite Tuna, Water Packed, Canned,Flaked, Drained

EP 1/4 oz 3-1/2 ozGreen Onions, Each, Bias Cut

EP 1/2 oz 7-1/2 ozRed Bell Peppers, Fresh, 1/2" DicedEP 3/4 tsp 3 tbsp, 2-1/4 tspParsley, Fresh, ChoppedEP 1/4 tsp 1 tbsp, 3/4 tspBasil,Fresh,Chopped

AP


28/12628


28


4 ozPortion:

BC Side Salads: Tabouleh with Zucchini andParsley (14235)

Sub Recipe ForBC Flatbreads: Tabouleh with Zucchini andAvocado (14237.1)

24 Servings

2 lb, 4 oz


1 AP 1 lb, 11 ozZucchini Squash, Fresh, Cubed

2 AP 6 ozBulgar WheatEP 3/4 tspMashed Garlic Cloves, Fresh

AP 2-1/4 tspLow Sodium Vegetable Base

AP 2-1/2 cup, 2 tbspBoiling WaterAP 1/8 tspKosher SaltAP 1/2 tspFine Ground Black Pepper

3 EP 3/4 cupParsley, Fresh, ChoppedAP 2-1/4 tspOlive OilAP 3 ozDried Apricots

MethodStep

1 Refer to HACCP Plan Form HFS # 003: Prepared Hot and Chilled for Cold Service.In a saucepan, bring water to a boil and add the cubed zucchini. Cook for 3-5 minutes until just tender, plunginto iced water, drain and put to one side.

2 In a large bowl, add the bulgar wheat, garlic, salt and pepper. Combine the bouillion/base with the boilingwater and mix together. Add this to the bulgar wheat and cover with plastic wrap so the bulgar wheat steams

3 After 20 minutes, unwrap the bowl holding the bulgar wheat and run a fork through it to loosen the grains.Add the zucchini, parsley, apricots, and olive oil. Portion size: 4 oz. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT, Vegetarian, Vegan

Description:

Cracked wheat is a whole grain


29/12629


29


1/2 cupPortion:

BC Salad Dressings: Thickened Vegetable Stock(12865)

Sub Recipe ForBC Salad Dressings: Roasted Garlic Dressing(12977)

32 Servings

2-1/2 cup


1 AP 1/4 cup, 1 tbspCornstarch

AP 1/4 tspLow Sodium Vegetable Base

AP 1/4 cup, 1 tbspBoiling Water

2 AP 2-1/2 tspLow Sodium Vegetable Base

AP 2-1/2 cupBoiling Water

MethodStep

1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage.Prepare vegetable stock according to manufacturer's directions. Combine cornstarch with stock in a smallcontainer and set aside.

2 In a saucepan, prepare vegetable stock according to manufacturer's directions and bring to a rolling boil.Whisk in the cornstarch mixture and boil, whisking constantly, until the mixture is smooth and the consistencof a thick oil.

3 Cool the thickened stock in an ice bath. Cover and refrigerate for at least an hour or until stock is cold. Stirwell before use.

Recipe Notes:

Balanced Choices Icons: Vegetarian, VeganAlthough there are icons attached to this recipe, it is always used as a component of another recipe.Source: Johnson & Wales, Techniques of Healthy Cooking

Description:

This recipe is intended to be used as a component of other recipes, not on its own.


30/12630


30

B U S I N E S S E XC E L L E N C E

BC Indian Harvest:Tomati llo Salsa (16795)

Sub Recipe ForBC Indian Harvest: Jicama "Tacos" (16793) 24 Servings

3 lb


1 AP 2 lb, 1-1/2 ozFresh TomatillosEP 8-1/4 eaCrushed Garlic Cloves, Fresh

EP 1 cup, 2 tspRed Onions, Fresh, Chopped FineAP 1/4 cup, 1/2 tspOlive OilEP 3/4 tspJalapeno Peppers, Fresh, Diced

AP 1/2 cup, 1 tspLemon Juice, Fresh

EP 2 cup, 1 tbsp, 1 tspCilantro, Fresh, ChoppedAP 1 tbsp, 1/2 tspGround Cumin

AP 1 tbsp, 1/2 tspGround Coriander

AP 2 tbsp, 3/4 tspRice VinegarAP 1/2 tspKosher Salt

AP 1/2 tspGround Black Pepper

MethodStep

1 Refer to HACCP Plan Form HFS# 003: Prepared Cold for Cold Service.Clean and quarter the tomatillos. In a food processor, combine the tomatillos, garlic, onion, oil, jalapeno,lemon juice, cilantro, cumin, coriander, rice vinegar, salt, and pepper. Serve with the jicama tacos. Portionsize: 2 oz. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: Vegetarian, Vegan

Description:

Salsa to go with the jicama taco

2 ozPortion:


31/12631


Snow peas and cilantro flavor this salad

17 ozPortion:

BC Entree Salads: Asian Salad with Gril ledChicken & Peanuts (12872)


1 3 oz 4 lb, 8 ozBC Grilled Chicken (12986)

2 AP 4 oz 6 lbSpring Mix SaladEP 2 oz 3 lbSnow Peas, Fresh StemmedEP 2 oz 3 lbCherry Tomatoes, Fresh, HalvedEP 1 tbsp 1-1/2 cupGreen Onions, Each, Bias CutAP 1 tbsp 1-1/2 cupDry Roasted PeanutsEP 2 tsp 1 cupCilantro, Fresh, MincedEP 2 oz 3 lbRadish, Slices

EP 4 oz 6 lbCucumbers, Each SliceMethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare chicken according to recipe. Chill until ready for use.

2 Place lettuce, snow peas, tomatoes, onions, cilantro, cucumber, and radishes in bowl or arrange on plate.Toss dressing with salad or serve with dressing on the side. Top with grilled chicken slices and garnish withchopped peanuts. Portion Size: 3 oz chicken, 14 oz salad. Suggested dressing: See Recipe Notes section.Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Reduced Fat Italian, Fat FreeRaspberry Vinaigrette or 2T Balanced Choices Toasted Sesame

Description:

Recipe contains peanuts.

%DVAmount/Serv ing%DVAmount/Serv ing%DV

Daily Value - Approximate nutr itive values per serving Calories Calories from Fat267.0 74.7

Percent Daily Values (%DV) are based on a 2000-calorie diet.

Total Fat Cholesterol

Sodium

Protein

Total Carb. Vitamin A

Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

6.2g

33.5g

273.9mg

-

1.6g

8.3g 12.8%

8.0%

24.0%

11.4%

5.2%

24.6%

100.5%

86.6%

12.2%

24.1%

72.0mg

8.0g

Amount/Serving %DV %DV

15.6g

Cost per Serving: 2.90


32/12632


Grilled salmon tops this Asian salad

17 ozPortion:

BC Entree Salads: Asian Salad with Gril led Salmon& Peanuts (12872.2)


1 3 oz 4 lb, 8 ozBC Grilled Salmon (12989)

2 AP 4 oz 6 lbSpring Mix SaladEP 2 oz 3 lbSnow Peas, Fresh StemmedEP 2 oz 3 lbCherry Tomatoes, Fresh, HalvedEP 1 tbsp 1-1/2 cupGreen Onions, Each, Bias CutAP 1 tbsp 1-1/2 cupDry Roasted PeanutsEP 2 tsp 1 cupCilantro, Fresh, MincedAP 2 oz 3 lbRadish, Slices


1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare salmon according to recipe. Chill until ready for use.

2 Place lettuce, snow peas, tomatoes, onions, radishes, cucumber, and cilantro in bowl or arrange on plate.Toss dressing with salad or serve with dressing on the side. Top with grilled salmon and garnish withchopped peanuts. Suggested dressings: See Recipe Notes section. Portion size: 14 oz salad, 3 oz salmon.Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Reduced Fat Italian, Fat FreeRaspberry Vinaigrette or 2T Balanced Choices Toasted Sesame; Ocean Friendly

Description:






Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

6.1g

28.8g

231.8mg

-

1.8g

10.4g 16.0%

8.9%

26.5%

9.7%

5.1%

24.2%

102.0%

85.2%

12.0%

22.4%

79.6mg

7.9g


15.4g



33/12633


Grilled tofu with sesame seeds tops this Asian salad

18 ozPortion:

BC Entree Salads: Asian Salad with Grilled Tofu &Peanuts (12872.1)


1 4 oz 6 lbBC Grilled Tofu (16090)

2 AP 4 oz 6 lbSpring Mix SaladEP 2 oz 3 lbSnow Peas, Fresh StemmedEP 2 oz 3 lbCherry Tomatoes, Fresh, HalvedEP 1 tbsp 1-1/2 cupGreen Onions, Each, Bias CutAP 1 tbsp 1-1/2 cupDry Roasted PeanutsEP 2 tsp 1 cupCilantro, Fresh, MincedEP 2 oz 3 lbRadish, Slices


1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare tofu according to recipe and refrigerate until ready for use.

2 Place lettuce, snow peas, tomatoes, onions, radishes, cucumber, and cilantro in bowl or arrange on plate.Toss dressing with salad or serve with dressing on the side. Top with tofu cubes and garnish with choppedpeanuts. Suggested dressing: see Recipe Notes section. Portion size: 14 oz salad, 4 oz tofu. Hold cold forcold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Reduced Fat Ranch, Fat FreeRanch, Fat Free Raspberry Vinaigrette or Balanced Choices Toasted Sesame; Vegetarian, Vegan

Description:


%DVAmount/Serving%DVAmount/Serving%DV

Daily Value - Approximate nutritive values per serving Calories Calories from Fat244.3 122.5



Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

7.1g

16.4g

157.1mg

-

1.9g

13.6g 20.9%

9.6%

0.0%

6.5%

6.4%

28.6%

101.9%

87.3%

48.1%

51.9%

0.0mg

8.1g

Amount /Serving %DV %DV

19.3g



34/12634


Grilled chicken tops a Caesar salad

9 ozPortion:

BC Entree Salads: Caesar Salad with Gril ledChicken (12878)


1 EP 4 oz 6 lbRomaine Lettuce, Chopped1/2 oz 12 ozBC Salads: Bagel Croutons (12877)

EP 1 oz 1 lb, 8 ozCherry Tomatoes, Fresh, HalvedAP 1 tbsp 1-1/2 cupGrated Parmesan Cheese

3 oz 4 lb, 8 ozBC Grilled Chicken (12986)

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare chicken according to recipe. Chill until ready for use.

Arrange all salad ingredients in a bowl and toss with dressing or on a chilled plate with the dressing on theside. Suggested dressing: Kraft Creamy Caesar or Balanced Choices Caesaresque. Top with grilledchicken slices. Portion size: 3 oz chicken, 6 oz salad. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 1T Kraft Creamy Caesar Dressing or 2 T Balanced Choices Caesaresque Dressing

%DAmount /Serving%DVAmount/Serv ing%DV

Daily Value - Approximate nutriti ve values per serving Calories Calories from Fat232.8 49.



Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

3.3g

32.0g

334.2mg

+0.0g

2.1g

5.5g 8.4%

10.3%

25.8%

13.9%

4.5%

13.2%

137.3%

51.4%

12.3%

11.9%

77.5mg

2.7g

Amount/Serv ing %DV %DV

13.5g



35/12635


Grilled salmon tops a Caesar salad

9 ozPortion:

BC Entree Salads: Caesar Salad with Gril ledSalmon (12878.1)


1 AP 1 tsp 1/2 cupCanola Oil3 oz 4 lb, 8 ozBC Grilled Salmon (12989)



MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.

Prepare salmon according to recipe. Chill until ready for use.

2 Arrange all salad ingredients in a bowl and toss with dressing or on a chilled plate with the dressing on theside. Top with grilled salmon. Suggested dressings: 1T Kraft Creamy Caesar or 2T Balanced ChoicesCaesaresque. Portion size: 3 oz salmon, 6 oz salad. Hold cold for cold service.

%DAmount /Serving%DVAmount /Serving%DV

Daily Value - Approximate nutri tive values per serving Calories Calories from Fat271.5 109.



Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

3.3g

27.4g

294.4mg

+0.0g

2.6g

12.1g 18.6%

13.0%

28.4%

12.3%

4.5%

13.2%

138.9%

51.4%

12.2%

10.3%

85.1mg

2.7g


13.5g


Recipe Notes:

Balanced Choices Icons: FIT w/ 1 T Kraft Creamy Caesar Dressing, or 2T Balanced Choices Caesaresque; Ocean Friendly


36/12636


Sesame tofu tops a Caesar salad

10 ozPortion:

BC Entree Salads: Caesar Salad with Gril led Tofu(12878.2)




4 oz 6 lbBC Grilled Tofu (16090)

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare tofu according to recipe. Chill until ready for use.

Arrange all salad ingredients in a bowl and toss with dressing or place on a chilled plate with the dressing onthe side. Suggested dressing: 2T Kraft Creamy Caesar Dressing or 3T Balanced Choices Caesaresque.Top with grilled tofu. Portion size: 4 oz tofu, 6 oz salad. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 1T Kraft Creamy Caesar Dressing or 2T Balanced Choices Caesaresque; Vegetarian, Vegan

%DAmount /Serving%DVAmount/Serv ing%DV

Daily Value - Approximate nutriti ve values per serving Calories Calories from Fat210.1 97.



Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

4.3g

14.9g

217.4mg

+0.0g

2.4g

10.8g 16.6%

12.0%

1.8%

9.1%

5.7%

17.2%

138.8%

52.1%

48.1%

39.7%

5.5mg

2.8g


17.1g



37/12637


Flavorful green salad mixed with avocado and olives

13 ozPortion:

BC Entree Salads: California Salad with GrilledChicken (12890)



2 AP 4 oz 6 lbSpring Mix SaladEP 1 oz 1 lb, 8 ozRed Cabbage, Fresh, Julienne

SlicedEP 1 oz 1 lb, 8 ozCelery, Fresh, Julienne SlicedAP 2 tsp 1 cupMedium Black Pitted Olives, HalvedEP 2 oz 3 lbTomatoes, Fresh, Seeded, ChoppedEP 2 oz 3 lbCucumbers, SlicedEP 1/2 oz 12 ozAvocado, Quartered

MethodStep

1 Refer to HACCP Plan Form HFS#004: Prepared Cold for Cold Service.Prepare chicken according to recipe. Refrigerate until ready for use.

2 Place lettuce, cabbage, celery, olives, tomatoes, and cucumbers in a bowl and mix with dressing or servewith dressing on the side. Top with grilled chicken. Garnish with avocado slices. Portion size: 3 oz chicken,10 oz salad. Suggested dressings: See Recipe Notes section. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Buttermilk Ranch, Creamy Ranch, Creamy Caesar, Italian Golden, Zesty Italian,Creamy Italian, Honey Dijon, Honey Mustard, Balsamic Vinaigrette, Blue Cheese Pour, Blue Cheese Crumble, Blue CheeseSpoon, Reduced Fat Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free 1000 Island or 2 T Balanced ChoicesHerb Vinaigrette, Honey Herb Vinaigrette, Roasted Garlic, or Shallot & Mustard.

%DVAmount /Serving%DVAmount /Serving%DV




Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

4.5g

29.6g

255.3mg

-

1.3g

6.3g 9.7%

6.6%

24.0%

10.6%

3.5%

18.1%

95.5%

52.9%

9.7%

17.5%

72.0mg

5.0g


10.5g



38/12638


Avocado garnishes this vegetarian and vegan salad

14 ozPortion:

BC Entree Salads: California Salad with GrilledTofu (12890.1)




4 oz 6 lbBC Grilled Tofu (16090)

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare tofu according to recipe. refrigerate until ready for use. Place lettuce, cabbage, celery, olives,tomatoes, and cucumbers in a bowl and mix with dressing or serve with dressing on the side. Top with grilledtofu and garnish with avocado slices. Suggested dressings: Balanced Choices Herb Vinaigrette, RoastedGarlic, or Shallot & Mustard. Portion size: 10 oz salad, 4 oz tofu. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Buttermilk Ranch, Creamy Ranch, Italian Golden, Zesty Italian, Creamy Italian, Honey

Dijon, Honey Mustard, Balsamic Vinaigrette, Blue Cheese Pour, Crumble or Spoon, 1000 Island, French Catalina, Sun-DriedTomato, Reduced Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat FreeFrench Catalina, Fat Free 1000 Island or 2 T Balanced Choices Herb Vinaigrette, Roasted Garlic, or Shallot & Mustard;Vegetarian; Vegan





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

5.5g

12.4g

138.5mg

-

1.6g

11.6g 17.8%

8.2%

0.0%

5.8%

4.7%

22.1%

97.0%

53.6%

45.6%

45.3%

0.0mg

5.1g


14.2g



39/12639


Fresh herbs add depth to this entree salad

14 ozPortion:

BC Entree Salads: California Salad with HerbedTuna (12890.2)




4 oz 6 lbBC Salads: Herbed Tuna Salad(12950)

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Prepare Herbed Tuna Salad according to the recipe in the Balanced Choices Collection. Place lettuce,cabbage, celery, olives, tomatoes, and cucumbers in a bowl and mix with dressing or serve with dressing onthe side. Top with Herbed Tuna Salad and garnish with avocado slices. Portion size: 4 oz tuna salad, 10 ozsalad. Suggested dressings: Balanced Choices Herb Vinaigrette, Honey Herb Vinaigrette, Roasted Garlic, orShallot & Mustard. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: Ocean FriendlySuggested Dressings: Balanced Choices Vinaigrette, Honey Herb Vinaigrette, Roasted Garlic, or Shallot & Mustard





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

5.2g

20.8g

444.6mg

-

0.7g

4.2g 6.5%

3.5%

7.0%

18.5%

4.8%

20.9%

104.4%

74.9%

12.6%

19.0%

21.0mg

7.6g


14.3g



40/12640


40


Fresh mango, dried cranberries, and toasted walnutsflavor this salad

12 ozPortion:

BC Entree Salads: Greens with Gril led Chicken &Walnuts (11469.2)


1 AP 1 tbsp 1-1/2 cupWalnut Halves & Pieces


3 AP 3 cup 4 gal, 2 qtSpring Mix SaladEP 2 tbsp 3 cupBasil, FreshEP 2 tbsp 3 cupRed Onions, Fresh, 1/8" SlicedEP 1/4 cup 1 qt, 2 cupMango, Fresh, Peeled, DicedAP 2 tbsp 3 cupDried Cranberries

MethodStep

1 Refer to HACCP Plan Form HFS# 003: Prepared Hot for Cold Service.Toast walnuts and set aside.

2 Prepare chicken according to recipe. Refrigerate until ready for use.

3 In a large bowl, combine salad greens, basil leaves, mango, red onion, and dried cranberries. Drizzle withdressing and toss to coat ingredients with a sheen of dressing. Alternately, serve with dressing on the side.See list of suggested dressings in the Recipe Notes section. Divide among serving plates and top with slicedchicken and toasted walnuts. Portion size: 3 oz chicken, 9 oz salad. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2 T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), HoneyDijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French Catalina, Reduced Fattalian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, FatFree 1000 Island, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2TBalanced Choices Basic Vinaigrette, Herb Vinaigrette.Recipe Credit: Michelle Hauser, Healthy Kitchens, Healthy Lives Conference, April 2008.

Description:

Variations: See the Balanced Choices recipes for Greens Salad with Grilled Salmon and Greens Salad with Sesame Tofu





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

4.4g

30.4g

173.9mg

-

1.4g

8.7g 13.4%

7.1%

24.0%

7.2%

8.6%

17.4%

127.2%

34.4%

10.6%

20.4%

72.0mg

18.3g


25.9g



41/12641


41


Fresh mango, dried cranberries, and toasted walnutsflavor this salad

12 ozPortion:

BC Entree Salads: Greens with Grilled Salmon andWalnuts (11469.3)


1 AP 1 tbsp 1-1/2 cupWalnut Halves & Pieces

2 3 oz 4 lb, 8 ozBC Grilled Salmon (12989)

3 AP 3 cup 4 gal, 2 qtSpring Mix SaladEP 2 tbsp 3 cupBasil, FreshEP 2 tbsp 3 cupRed Onions, Fresh, 1/8" SlicedEP 1/4 cup 1 qt, 2 cupMango, Fresh, Peeled, DicedAP 2 tbsp 3 cupDried Cranberries

MethodStep

1 Refer to HACCP Plan Form HFS# 003: Prepared Hot for Cold Service.Toast walnuts and set aside.

2 Prepare salmon according to recipe. Refrigerate until ready for use.

3 In a large bowl, combine greens, basil leaves, mango, red onion, and dried cranberries. Drizzle withvinaigrette and toss to coat ingredients with a sheen of dressing. Alternately, serve with dressing on the side.refer to Recipe Notes section for suggested dressings.

4 Divide the greens among the serving plates and top with the salmon and toasted walnuts. Portion size: 3 ozsalmon, 9 oz salad. Hold cold for cold service.

Recipe Notes:Balanced Choices Icons: FIT w/ 2T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Honey(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French Catalina, Reduced FatItalian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, FatFree 1000 Island, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2TBalanced Choices Basic Vinaigrette, Herb Viniagrette; Ocean Friendly Use Seafood Watch "Best Choices" Alaska WIld SalmonRecipe Credit: Michelle Hauser, Healthy Kitchens, Healthy Lives Conference, April 2008.

Description:

Variations: See the Balanced Choices recipes for Greens Salad with Grilled Chicken and Greens Salad with Sesame Tofu





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

4.4g

25.7g

134.1mg

-

1.6g

10.8g 16.6%

8.1%

26.5%

5.6%

8.6%

17.4%

128.7%

34.4%

10.5%

18.8%

79.6mg

18.3g


25.9g



42/12642


42


Fresh mango adds a tropical flavor

13 ozPortion:

BC Entree Salads: Greens with Sesame Gril ledTofu & Walnuts (12084.1)


1 AP 1 tsp 1/2 cupSesame Seeds (White)

2 4 oz 6 lbBC Grilled Tofu (16090)

3 AP 3 cup 4 gal, 2 qtSpring Mix SaladEP 2 tbsp 3 cupBasil, FreshEP 2 tbsp 3 cupRed Onions, Fresh, Thin WedgesEP 1/4 cup 1 qt, 2 cupMango, Fresh, Peeled, DicedAP 2 tbsp 3 cupDried Cranberries

MethodStep

1 Refer to HACCP Plan Form HFS# 003: Prepared Hot for Cold Service.Toast sesame seeds and set aside.

2 Prepare the tofu according to recipe. Drain and sprinkle with sesame seeds. Refrigerate until ready for use.

3 In a large bowl, combine the greens, basil leaves, mango, red onion, and dried cranberries. Drizzle withvinaigrette and toss to coat ingredients with a sheen of dressing. Alternately serve dressing on the side. Seelist of suggested dressings in Recipe Notes section.

4 Divide the greens among the serving plates and top with the tofu. Portion size: 4 oz tofu, 9 oz salad. Holdcold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2 T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy),Honey (Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French Catalina, ReducedFat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, Fat Free 1000sland, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2T BalancedChoices Basic Vinaigrette, Herb Vinaigrette; Vegetarian, VeganRecipe Credit: Michelle Hauser, Healthy Kitchens, Healthy Lives Conference, April 2008.

Description:

Variations: See the Balanced Choices recipes for Greens Salad with Grilled Chicken and Greens Salad with Grilled Salmon.





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

5.2g

12.7g

58.4mg

+0.0g

1.6g

11.0g 16.9%

7.9%

0.0%

2.4%

9.6%

20.9%

128.7%

34.9%

45.9%

48.1%

0.0mg

18.2g


28.8g



43/126


44/12644


44


Parsley, lemon, olive oil, and tomato make this saladtypically Mediterranean

2 cupPortion:

BC Entree Salads: Mediterranean Chopped Saladwith Grilled Salmon (10664.3)

Ingredients 24 Servings4 Servings1 ServingsStep

1 EP 1/2 ea 2 ea 12 eaTomatoes, Fresh, ChoppedEP 1/2 ea 2 ea 12 eaCucumbersEP 1/4 ea 1 ea 6 eaRed Bell Peppers, Fresh, ChoppedEP 1/2 ea 2 ea 12 eaGreen Onions, Each, Bias CutEP 1/4 cup 1 cup 1 qt, 2 cupRomaine Lettuce, ChoppedEP 1-1/2 tsp 2 tbsp 3/4 cupItalian Parsley, Fresh, Chopped

3 oz 12 oz 4 lb, 8 ozBC Grilled Salmon (12989)

2 AP 1-1/2 tsp 2 tbsp 3/4 cupOlive OilAP 1 tbsp 1/4 cup 1-1/2 cupLemon Juice, FreshAP 1/8 tsp 1/2 tsp 1 tbspSaltAP 1/4 tsp 1 tsp 2 tbspGround Black Pepper

MethodStep

1 Refer to HACCP Plan Form HFS #004: Prepared Cold for Cold Service.Prepare salmon according to recipe. Chill until ready for use. Toss all vegetables together in a large mixingbowl.

2 Drizzle with olive oil and lemon juice. Season with salt and freshly ground black pepper. Top with grilledsalmon.

3 Serving Size: 2 cups (may vary somewhat according to the size of the vegetables), 3 oz salmon. Hold coldfor cold service.

Recipe Notes:

Balanced Choices Icons: FIT, Ocean FriendlyRecipe Credit: Michelle Hauser as presented at the April 2008 Healthy Kitchens, Healthy Lives Conference.

Description:

This is a version of a salad known as "Vegetable Salad" that is traditionally served with each meal of the day in Israel andsurrounding areas. Optional ingredients, when cost and availability permit, include feta cheese or firm, regular tofu; kalamata orother black olives; and fresh mint, chopped.

%DVAmount/Serving%DVAmount/Serving%DV




Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

2.6g

23.6g

428.1mg

-

2.1g

12.3g 18.9%

10.3%

26.5%

17.8%

3.5%

10.4%

51.3%

104.1%

5.2%

9.6%

79.6mg

5.2g


10.6g



45/12645


45


Tuna is tossed with Mediterranean vegetables

BC Entree Salads: Mediterranean Chopped Saladwith Tuna (10664)

Ingredients 24 Servings4 Servings1 ServingsStep

1 EP 1/2 ea 2 ea 12 eaTomatoes, Fresh, ChoppedEP 1/2 ea 2 ea 12 eaCucumbersAP 3 oz 12 oz 4 lb, 8 ozLite Tuna, Water Packed, Canned,

Rinsed, DrainedEP


46/12646


Fresh vegetables, pasta and grilled chicken

12 ozPortion:

BC Entree Salads: Pasta Primavera with GrilledChicken (12967)


1 AP 1 oz 1 lb, 8 ozPenne Plus Rigate Pasta, DryEP 1 oz 1 lb, 8 ozBroccoli Florets, Fresh


2 AP 1 oz 1 lb, 8 ozSpring Mix SaladAP 1 oz 1 lb, 8 ozZucchini Squash, Fresh, Julienne

SlicedEP 3 oz 4 lb, 8 ozTomatoes, Fresh, Seeded, ChoppedEP 1 oz 1 lb, 8 ozCarrots, Fresh, Julienne Sliced

EP 1/2 oz 12 ozRed Onions, Fresh, 1/8" SlicedAP 2 tsp 1 cupItalian Parsley, Fresh, Chopped

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Cook, shock and drain pasta, carrot and broccoli.Prepare chicken according to recipe. Chill until ready for use.

2 Place all salad ingredients in a bowl including pasta and broccoli. Gently toss the salad with the dressinguntil evenly combined. Alternately, serve dressing on the side. See Recipe Notes section for suggesteddressings. Top with grilled chicken. Portion size: 3 oz chicken, 9 ounce salad. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Hone(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French (Creamy, Catalina),Reduced Fat Italian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, French Catalina,1000 Island, PC Creamy French, PC Fat Free Raspberry Vinaigrette, PC Fat Free French Style or 2 T Balanced ChoicesBalsamic Vinaigrette, Garlic Basil Vinaigrette, Herb Vinaigrette, Roasted Garlic, Shallot & Mustard, or Toasted Sesame

%Amount/Servi ng%DVAmount/Serving%DV

Daily Value - Approx imate nutritive values per serving Calories Calories from Fat295.9 3



Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

+3.5g

34.7g

203.1mg

+0.0g

1.0g

4.1g 6.4%

5.1%

24.0%

8.5%

9.9%

+13.8%

150.2%

81.7%

7

18

72.0mg

+5.0g


29.8g



47/12647


Fresh vegetables, pasta and grilled salmon

12 ozPortion:

BC Entree Salads: Pasta Primavera with GrilledSalmon (12967.1)



3 oz 4 lb, 8 ozBC Grilled Salmon (12989)


SlicedEP 3 oz 4 lb, 8 ozTomatoes, Fresh, Seeded, ChoppedEP 1 oz 1 lb, 8 ozCarrots, Fresh, Julienne SlicedEP 1/2 oz 12 oz

Red Onions, Fresh, 1/8" Sliced EP 2 tbsp 3 cupItalian Parsley, Fresh, Chopped

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Cook, shock and drain pasta, carrots and broccoli.Prepare salmon according to recipe. Chill until ready for use.

2 Place all salad ingredients in a bowl including pasta and broccoli . Gently toss the salad with the dressinguntil evenly combined. Alternately, serve dressing on the side. See Recipe Notes section for suggesteddressings. Portion size: 3 oz salmon, 9 oz salad. Hold cold for cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 2T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Honey(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French catalina, Reduced FatItalian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, FatFree 1000 Island, PC Blue Cheese, PC Creamy French, PC Fat Free Ranch, PC Fat Free Raspberry Vinaigrette, PC Fat FreeFrench Style or 2 T Balanced Choices Balsamic Vinaigrette, Garlic Basil Vinaigrette, Herb Vinaigrette, Honey Herb Vinaigrette,Roasted Garlic, Shallot & Mustard Vinaigrette, or Toasted Sesame; Ocean Friendly





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

+3.6g

30.2g

166.2mg

+0.0g

1.2g

6.3g 9.6%

6.1%

26.5%

6.9%

10.0%

+14.5%

160.4%

93.0%

8.2%

18.4%

79.6mg

+5.0g


30.1g



48/12648


Fresh vegetables and herbs flavor this salad

13 ozPortion:

BC Entree Salads: Pasta Primavera with HerbedTuna Salad (12967.3)



4 oz 6 lbBC Salads: Herbed Tuna Salad(12950)


SlicedEP 3 oz 4 lb, 8 ozTomatoes, Fresh, Seeded, ChoppedEP 1 oz 1 lb, 8 ozCarrots, Fresh, Julienne SlicedEP 1/2 oz 12 ozRed Onions, Fresh, 1/8" SlicedAP 2 tbsp 3 cupItalian Parsley, Fresh, Chopped

MethodStep

1 Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service.Cook, shock, and drain pasta and broccoli. Prepare Herbed Tuna Salad by following recipe.

2 Place all salad ingredients in a bowl including pasta and broccoli. Gently toss the salad with the dressinguntil evenly combined. Alternately, serve dressing on the side. See Recipe Notes sections for list ofrecommended dressings. Top with herbed tuna salad. Portion size: 4 oz tuna salad, 9 ounce salad. Hold coldfor cold service.

Recipe Notes:

Balanced Choices Icons: FIT w/ 1 T Kraft Ranch (Buttermilk, Creamy), Creamy Caesar, Italian (Golden, Zesty, Creamy), Honey(Dijon, Mustard), Balsamic Vinaigrette, Blue Cheese (Pour, Crumble, Spoon), 1000 Island, French Catalina, Reduced FatItalian, Reduced Fat Ranch, Fat Free Italian, Fat Free Ranch, Fat Free Raspberry Vinaigrette, Fat Free French Catalina, FatFree 1000 Island or 2T Balanced Choices Balsamic Vinaigrette, Garlic Basil Vinaigrette, Herb Vinaigrette, Honey HerbVinaigrette, Roasted Garlic, Shallot & Mustard Vinaigrette, or Toasted Sesame; Ocean Friendly





Sodium

Protein


Vitamin C

Calcium

IronSaturated Fat

Trans Fat

Fiber

Sugars

+4.3g

26.1g

395.1mg

+0.0g

0.4g

2.1g 3.3%

2.1%

7.0%

16.5%

11.3%

+17.3%

167.1%

114.2%

11.1%

21.3%

21.0mg

+7.5g


33.8g



49/12649


49


Clear rice noodles tossed with vegetables are toppedwith grilled chicken

14 ozPortion:

BC Entree Salads: Rice Noodle Vegetable Saladwith Gri lled Chicken (12988.2)


1 EP 1 oz 1 lb, 8 ozSnow Peas, Fresh, Julienne SlicedAP 1 oz 1 lb, 8 ozBean Sprouts, Fresh


2 AP 2 oz 3 lbRice Stick (Cellophone) Noodles,Dry

4 EP 2 oz 3 lbShredded Green Cabbage, FreshEP 1-1/2 oz 2 lb, 4 ozCarrots, Fresh, GratedEP 2 oz 3 lbCucumbers, Peeled, Julienne-SliceEP 1 oz 1 lb, 8 ozGreen Onions, Each, Bias CutEP 1/4 tsp 2 tbspFresh Red Fresno Chili Peppers,

Thinly Sliced RingsEP 1 tbsp 1-1/2 cupCilantro, Fresh, ChoppedEP 1 tbsp 1-1/2 cupMint Bunch, Fresh, ChoppedEP 1 ea 24 eaLime Slice

MethodStep

1 Refer to HACCP Plan HFS#004: Prepared Cold for Cold Service.Blanch, shock, and drain snow peas and bean sprouts. Chill until ready for use. Prepare grilled chickenaccording to recipe. Chill until ready for use.

2 Place dry noodles in boiling water and maintain strong simmer. Cook for 5 minutes or until noodles arecooked. Remove from water immediat

bc summer recipe collection 082809[1]

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