Walnut & Brown Rice Shaker Salad with Asian Dressing

By Layla Linn
Total Time
0 Mins
Serves
100
Serving Size
1 Salad
Meal
Lunch Snack

DESCRIPTION

Shake up lunchtime menus with this colorful and textured salad.
Download the recipe card

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
440
Total Fat
26
Saturated Fat
2.5
Trans Fat
0
Cholesterol
0
Sodium
405
Carbohydrates
42
Dietary Fiber
7
Total Sugars
9
Protein
14
Calcium
95
Iron
2.4

Ingredients

  • 6 lbs plus 4 oz California walnuts
  • 3 gals pus 2 cups brown rice, cooked, chilled USDA #101031
  • 9 lbs plus 8 oz edamame, shelled, frozen
  • 10 lbs plus 8 oz bell peppers, sweet, fresh
  • 1 gal plus 2 qts plus 1 cup tomatoes, fresh, diced, RTU (chopped or sliced)
  • 100, 1-oz cups Asian sesame dressing, lite

Allergens

Tree nuts, wheat, soybeans

Meal Equivalencies

2 oz meat/meat alternative (1 oz eq each from walnuts and edamame), 1 oz eq whole grain-rich grains, 1/2 cup vegetable (1/4 cup red/orange, 1/4 cup other vegetable)

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 oemga-3 fatty acid aplha-linolenic acid (ALA) (2.5g/oz).

If red bell peppers are used, vegetable credit changes to 1/2 cup red/organcevegetables. Green and yellow peppers credit as other vegetables.

Preparation

Day Prior to Service

Pre-Prep:

  • Clean and sanitize workstation.

Prep:

  • Place Asian sesame dressing in cooler.

CCP: Pre chill ingredients for foods served cold (sandwiches and salads) below 41°F before combining.

Cook:

  • Pull edamame from freezer.
  • Cook edamame according to directions on package.
  • Drain well and place edamame in food storage container.

CCP: Heat until an internal temp. is reached of 140°F for 15 seconds

Cool:

    • Cover, date stamp and place in cooler overnight to cool.

CCP: Hold below 41°F, and never handle ready to eat foods with bare hands

CCP: Do not exceed a total cooling time of six hours using appropriate procedures

Prep:

      • Set up 6 quart food processor with S blade.
      • Pull California walnut pieces from freezer to workstation.
      • Wash hands thoroughly and put on gloves.
      • Add 3 qts + 1/2 cup (3 lbs 2 oz) of walnut pieces to processor.
      • Pulse 3 times to roughly chop walnuts.
      • Empty walnuts from processor and place in food storage container.
      • Repeat 1 more batch.
      • Cover walnuts, date stamp and refrigerate overnight.

CCP: Hold below 41°F, and never handle ready to eat foods with bare hands

Prep:

      • Pull fresh red bell peppers from cooler, wash thoroughly and allow drying.
      • Wash hands thoroughly and put on gloves.
      • Chop bell peppers and place in food storage container.
      • Cover, date stamp and refrigerate overnight.

CCP: Hold below 41°F

Pre-Prep:

Day of Service

      • Clean and sanitize workstation.
      • Pull 12 oz clear parfait containers with flat and dome lids and place at workstation.
      • Pull California walnuts, cooked chilled brown rice, diced bell pepper, diced tomatoes and salad dressing from cooler and place at workstation.
      • Set up assembly line.
      • Wash hands thoroughly and put on gloves.

Prep:

      • Using a 4 oz spoodle place 1/2 cup of cooked, chilled brown rice in bottom of parfait.
      • Using a 2 oz spoodle, place 1/4 cup diced bell peppers on top of rice.
      • Using a 2 oz spoodle place 1/4 cup diced tomatoes on top of peppers.
      • Using a 2 oz spoodle place 1/4 cup cooked edamame on top of tomatoes.
      • Using a 2 oz spoodle, top parfait with 1/4 cup (1 oz) lightly chopped walnut pieces and cover with flat lid.
      • Add 1 oz cup of Asian sesame dressing and top with dome lid.
      • Date stamp and place in cooler for service.

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

CCP: Hold below 41°F

Serve:

  • Serve one Walnut and Brown Rice Shaker Salad with Asian Dressing.

CCP: Hold below 41°F