| INGREDIENTS FOR 50 SERVINGS | INGREDIENTS FOR 1 SERVING: 1 BOWL or BOAT |
Stacy’s Multigrain Pita Chips 4 lbs, 1 oz | Stacy’s Multigrain Pita Chips 1.3 oz |
Sabra Hummus, Classic OR Red Pepper 9 lbs, 15 oz | Sabra Hummus, Classic OR Red Pepper 3.2 oz |
Greek Vegetable Salad 1 batch | Greek Vegetable Salad ½ cup |
Tzatziki 1 batch | Tzatziki 2 Tbsp |
Feta, crumbled 1 lb, 9 oz | Feta, crumbled .5 oz |
PREPARATION
Assemble in Boat or Bowl:
1.3 ounces (approx. 11) Pita Chips
#8 scoop Greek Vegetable Salad
#10 scoop Hummus
2 Tbsp Tzatziki
.5 ounce Feta
SERVING NOTES: Can be prepared and served individually as a grab n’ go options or served on the line as individual components to allow optimal customization
GREEK VEGETABLE SALAD
INGREDIENTS FOR 50 SERVINGS
| Tomatoes, diced | 6 pounds 10 ounces |
| Cucumbers, diced | 3 pounds 10 ounces |
| Onion, red, diced | 1 pound 2 ounces |
| Olives, green or black, sliced, drained, rough chopped | 1 cup |
| Banana Peppers, sliced, drained, rough chopped | 1 cup |
| Dill, fresh, chopped | ½ cup |
| Oil, olive | ¾ cup |
| Juice, lemon | ¼ cup |
| Garlic cloves, whole | 4 each |
| Salt, kosher | 1 Tablespoon |
| Red pepper flakes, crushed | 1 teaspoon |
PREPARATION
1.Add tomatoes, cucumbers, red onions, olives, and banana peppers to bowl.
2.Add dill, oil, lemon juice, garlic, salt, and pepper flakes to food processor to make dressing. Pulse until combined.
3.Pour dressing over vegetables. Toss to combine.
4.Cover, label, and date.
CCP:Hold at 41 degrees or below until service.
Serving Size: ½ cup
TZATZIKI
| Yogurt, Greek, plain | 32 oz container
|
| Garlic cloves, whole | 6 each |
| Salt, kosher | 2 teaspoons |
| Black pepper, ground | 1 teaspoon |
| Cucumbers, rough chopped | 12 ounces |
| Dill, fresh, chopped | ¼ cup |
| Juice, lemon | ¼ cup |
| Oil, Olive | 2 Tablespoons |
PREPARATION
1.Add all ingredients to food processor.
2.Blend until smooth consistency.
3.Pour into squirt bottle. Label and date.
CCP:Hold at 41 degrees or below until service.
Serving Size: 2 Tbsp
