Tex Mex Burrito Salad

Portion Size: 1 salad
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Tex Mex Burrito Salad

DIRECTIONS

  1. Mix Tex Mex seasoning with the turkey.
  2. Drain pineapple. Mix all salsa ingredients in a bowl.
  3. To make each salad, place 1 c. romaine in a 16 oz. bowl or clear clam shell. Top with 2 ½ oz. (½ c.) turkey. Sprinkle 2 tbsp. diced tomatoes over turkey. Place a #40 scoop guacamole on top. Place 1 oz. tortilla chips around the edge of salad. Serve ¼ c. salsa on side. Keep chilled at 41°F until service.

INGREDIENT

Shredded Turkey Breast, #2201-20, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Salt free Tex Mex seasoning

50 SERVINGS

MEASURE: 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 c.
WEIGHT:

INGREDIENT

Pineapple salsa

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Pineapple, tidbits, canned

50 SERVINGS

MEASURE: 1.5 #10 cans
WEIGHT:

100 SERVINGS

MEASURE: 3 #10 cans
WEIGHT:

INGREDIENT

Onion, diced, ¼"

50 SERVINGS

MEASURE: 1 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 c.
WEIGHT:

INGREDIENT

Red bell pepper, diced, ¼"

50 SERVINGS

MEASURE: 1 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 c.
WEIGHT:

INGREDIENT

Jalapenos, diced, fresh or canned

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Cilantro, chopped

50 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 1/2 c.
WEIGHT:

INGREDIENT

Lemon juice

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Romaine salad mix or chopped romaine, RTU

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Tomatoes, fresh, diced

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs.

INGREDIENT

Guacamole, prepared

50 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qt.
WEIGHT:

INGREDIENT

Tortilla chips, whole grain

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 4 oz.
NUTRIENTS PER SERVING
Calories 316 cal
Fat 16 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 407 mg
Carbohydrates 27 g
Dietary Fiber 6 g
Protein 21 g
1 serving provides 2 oz. meat/meat alternate, 1 servings bread/grain, ½ cup vegetable (dark green), and ¼ cup fruit.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Tex Mex Burrito Salad

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 salad
 
Tex Mex Burrito Salad

DIRECTIONS

  1. Mix Tex Mex seasoning with the turkey.
  2. Drain pineapple. Mix all salsa ingredients in a bowl.
  3. To make each salad, place 1 c. romaine in a 16 oz. bowl or clear clam shell. Top with 2 ½ oz. (½ c.) turkey. Sprinkle 2 tbsp. diced tomatoes over turkey. Place a #40 scoop guacamole on top. Place 1 oz. tortilla chips around the edge of salad. Serve ¼ c. salsa on side. Keep chilled at 41°F until service.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Shredded Turkey Breast, #2201-20, thawed 8 lbs. 16 lbs.
Salt free Tex Mex seasoning 1/2 c. 1 c.
Pineapple salsa
Pineapple, tidbits, canned 1.5 #10 cans 3 #10 cans
Onion, diced, ¼" 1 1/2 c. 3 c.
Red bell pepper, diced, ¼" 1 1/2 c. 3 c.
Jalapenos, diced, fresh or canned 1/4 c. 2 tbsp. 3/4 c.
Cilantro, chopped 3/4 c. 1 1/2 c.
Lemon juice 1/4 c. 2 tbsp. 3/4 c.
Romaine salad mix or chopped romaine, RTU 8 lbs. 16 lbs.
Tomatoes, fresh, diced 3 lbs. 6 lbs.
Guacamole, prepared 1 qt. 2 c. 3 qt.
Tortilla chips, whole grain 3 lbs. 2 oz. 6 lbs. 4 oz.
 
NUTRIENTS PER SERVING
Calories 316 cal Fat 16 g Saturated Fat 9 g
Trans Fat 0 g Cholesterol 35 mg Sodium 407 mg
Carbohydrates 27 g Dietary Fiber 6 g Protein 21 g
 
1 serving provides 2 oz. meat/meat alternate, 1 servings bread/grain, ½ cup vegetable (dark green), and ¼ cup fruit.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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