MEDITERRANEAN SALAD WITH STACY’S® MULTIGRAIN PITA CHIPS AND SABRA® HUMMUS DRESSING
INGREDIENTS FOR 50 SERVINGS:
| Lettuce, romaine, cleaned, large dice | 12 pounds 13 ounces |
| Cucumbers, sliced | 4 pounds 2 ounces |
| Tomatoes, cherry | whole 4 pounds 3 ounces |
| Olives, green or black | whole 13 ounces |
| Onion, red sliced | 1 pound 13 ounces |
| Chicken, diced, commodity tempered | 4 pounds 11 ounces |
| Feta, crumbles* | 1 pound 9 ounces |
| Hummus Dressing* | 3 quarts + ½ cup (see recipe below) |
| Stacy’s Multigrain Pita Chips* | 65 oz (4 lbs 1 ounce) bulk pita chips |
PREPARATION
1.Assemble in clamshell or bowl:
2.2 cups romaine lettuce
3.¼ cup cucumber Slices
4.¼ cup cherry Tomatoes, approx. 3
5.1/8 cup olives, approx. 4
6.1/8 cup onion slices
7.#12 scoop diced chicken, 1.5 oz BW
8.#30 scoop feta crumbles
9.1.3 oz (about 11) pita chips
10. 2 oz Souffle Cup Hummus Dressing
CCP: Cold hold at 41 degrees or below until time of service.
*Serving Notes: Can be prepared and served individually as a grab n’ go or served on the salad bar as individual components to allow customization. Can also be served with packets of vinaigrette or Italian dressing in place of hummus dressing. Cubes of white cheddar or mozzarella cheese can be substituted for feta cheese. Single serve bags of stacy’s pita chips can be substituted for bulk pita chips. For a vegetarian option, omit chicken and add another ounce of cheese.
HUMMUS DRESSING
INGREDIENTS FOR 50 SERVINGS:
| Sabra Hummus, original | 1 tub(30 oz) |
| Juice, Lemon, fresh | ¾ cup |
| Mustard, Dijon | ¾ cup |
| Water, Municipal | 1 ½ cup |
PREPARATION
1.Add ingredients to gallon measuring cup.
2.Use immersion blender to mix everything together.
3.Once combined and smooth, pour into 2 oz souffle cups. Fill ¾ of the way.
4.Lid souffle cups.
CCP: Cold hold at 41 degrees or below until salad assembly.
