Strawberry, Walnut, Feta & Spinach Salad

By California Walnuts
Total Time
0 Mins
Serves
100
Serving Size
1 Salad
Meal
Lunch Snack
Course
Side

DESCRIPTION

Layered ribbons of carrot, avocado, feta, walnuts, and strawberries make this superfood-filled salad almost too pretty to eat!

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Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
450
Total Fat
36
Saturated Fat
8
Trans Fat
0
Cholesterol
25
Sodium
505
Carbohydrates
25
Dietary Fiber
7
Total Sugars
9
Protein
11
Calcium
235
Iron
2.3

Ingredients

  • 6 lbs plus 4 oz California walnuts
  • 15 lbs plus 12 oz baby spinach, fresh, RTU
  • 5 lbs plus 4 oz carrots, fresh, shredded, RTU
  • 12 lbs plus 4 oz avocados, whole, fresh
  • 19 lbs plus 4 oz strawberries, fresh
  • 6 lbs plus 4 oz feta cheese crumbles
  • 6 lbs plus 4 oz poppy seed dressing, lite

Meal Equivalencies

2 oz meat/meat alternative (1 oz eq each from walnuts and cheese), 1 cup vegetables (1/2 cup dark green vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable) 1/2 cup fruit

Production Notes

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

Allergens

Milk, Tree Nuts, Soybeans.

Preparation

(Day of Service)

Pre-Prep:

  • Clean and sanitize wokrstation.
  • Pull 100 entrée salad containers and lids and place at workstation.
  • Pull strawberries from cooler and place at produce sink.
  • Wash hands thoroughy and put on gloves.
  • Gently rinse strawberries, discard bruised strawberries.
  • Let drain and dry.
  • Pull avocados from cooler and place at produce sink.
  • Wash avocados thoroughly and let drain and dry.

CCP: Prepare foods at room temperature in two hours or less

Prep:

  • Wash hands thoroughly and put on gloves.
  • Slice off hull and slice each strawberry into 4 pieces.
  • Place in food storage container and set aside for assembly.
  • Wash hands thoroughly and put on gloves.
  • Slice each avocado in half, discard pit.
  • Using paring knife, slice each avocado half into chunks.
  • Scoop out onto shallow steam table pan.
  • Cover with parchment paper and set aside for assembly.

CCP: Never handle ready to eat foods with bare hands

Assembly:

  • Pull California Walnuts from freezer and place at workstation.
  • Pull feta cheese, fresh spinach and shredded carrots from cooler and place at workstation.
  • Wash hands thoroughly and put on gloves.
  • Place 1 packed cup of fresh spinach leaves in entrée salad container using an 8 oz spoodle.
  • Sprinkle 1/4 cup shredded carrots on top of spinach on far-left side using a 2 oz spoodle.
  • Add 1/4 cup avocado chunks in a line next to the carrots using a 2 oz spoodle.
  • Add 1/4 cup feta cheese crumbles next in a line using a 2 oz spoodle.
  • Add 1/4 cup walnut pieces next in a line using a 2 oz spoodle.
  • Add 1/2 cup strawberries next in a line using a 4 oz spoodle.
  • Cover, date stamp and refrigerate for service.

CCP: Hold below 41°F

Serve:

  • Serve one Strawberry, Walnut, Feta & Spinach Salad with 1 oz poppy seed dressing.

CCP: Hold below 41°F