Strawberry Fields Rotini Salad, 1 G

2015-04-18
  • Servings : 100
  • Prep Time : 60m
  • Cook Time : 6m
  • Ready In : 0m

This fresh and light entrée salad features Barilla® Whole Grain Rotini tossed with a sweet and savory dressing. Fresh baby spinach, mandarin oranges and fresh strawberries blend with chicken and cheese for a flavorful entrée salad.

HACCP Process #3 Complex Food Service

Ingredients

  • 6 Pounds 4 Ounces Barilla® Whole Grain Rotini
  • 9 Pounds 6 Ounces Tyson's Dark Meat Strips w/Grill Marks
  • 1 Quart 2 1/4 Cups Roland's Italian Extra Virgin Olive Oil
  • 1 Quart 2 1/4 Cups Roland's Balsamic Vinegar
  • 1 Quart 2 1/4 Cups Smucker's Strawberry Jam
  • 16 Pounds Fresh Baby Spinach
  • 6 Pounds 4 Ounces Land O Lakes Cheddar Cheese Cubes, R/F
  • 8 Pounds 8 Ounces Roland's Mandarin Oranges (drained weight)
  • 5 Pounds Fresh Strawberries

Instructions

Step 1

Prior To Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull Pasta from dry storage.
Wash hands thoroughly.

Step 2

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Step 3

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

CCP: Hold below 41°F

Step 4

Prep: Pull Chicken from freezer
Place pouches of chicken on sheet pan in a single layer to thaw, date stamp.
Place chicken on bottom shelf in cooler.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 5

Prep: Pull mandarin oranges from dry storage.
Wipe off lids, open and carefully discard lids.
Drain oranges and place orange sections in waterproof container.
Cover, date stamp and place in cooler.
Pull olive oil, balsamic vinegar and strawberry jam.
Wash hands thoroughly.
In large pitcher whisk together the oil, vinegar and jam.
Cover tightly, date stamp and place in cooler.

SOP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

CCP: Hold below 41°F

Step 6

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull strawberries from cooler and clean thoroughly.
Wash hands thoroughly and cover with gloves.
Slice strawberries, to yield 3 quarts plus 1/2 cup and cover until assembly.

SOP: Never handle ready to eat foods with bare hands.

Step 7

Pre-Prep: Pull pasta, fruity vinaigrette, chicken, cheese, spinach, mandarin oranges and strawberries from cooler.
Lay out ingredients for an assembly line.
Pull serving utensils for all ingredients.
Wash hands thoroughly and cover with gloves.

SOP: Never handle ready to eat foods with bare hands.

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

Step 8

Prep: Mix fruity vinaigrette with the pasta, tossing gently to coat thoroughly.
Wash hands thoroughly and cover with gloves.
In bottom of entree salad dish place 1 cup of spinach using 8 oz. spoodle.
Top with 1/2 cup of dressed whole grain rotini using 4 oz. spoodle.
In center, add 1.5 oz. chicken strips using 2 oz. spoodle.
On left side, add 1/8 cup mandarin oranges using #30 disher.
On right side, add 1/8 cup sliced strawberries using #30 disher.
Sprinkle each with 1 oz. of cheese cubes (12 pieces).
Cover tightly and date stamp.

Step 9

Hold: Refrigerate until service.

CCP: Hold below 41°F

Step 10

Serve: 2 cups of salad
Each serving is 10.8 Ounces or 305.5 Grams.

CCP: Hold below 41°F

CCP: Discard cold potentially hazardous foods after four hours if they have not been properly held below 40ºF

Each salad provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable and 1/4 cup fruit.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 10.8 oz. (305.5 g)
Servings Per Container 1

Amount Per Serving
Calories 488
Calories from Fat 229.5
% Daily Value*
Total Fat 25.5g
39%
Saturated Fat 7.6g
38%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 391mg
16%
Total Carbohydrate 46.5g
16%
Dietary Fiber 4.4g
18%
Sugars 20*g
Protein 22.5g
45%

Vitamin A 63%
Vitamin C 44%
Calcium 25%
Iron 20%
Allergy Information: Wheat, Soy, Milk
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.