BLT Salad with Creamy Cilantro Avocado Dressing - Butterball Foodservice

BLT Salad with Creamy Cilantro Avocado Dressing

SERVING SIZE 1 salad

BLT Salad with Creamy Cilantro Avocado Dressing

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Butterball Turkey Bacon 2/6# Fzn

50 Portions 9 lbs.

100 Portions 18 lbs.

Avocado, fresh pulp, packaged

50 Portions 3 ½ cups

100 Portions 1 qt. 3 cups

Greek yogurt, plain, nonfat

50 Portions 3 ½ cups

100 Portions 1 qt. 3 cups

Garlic cloves, fresh OR garlic, minced, jar

50 Portions 4 ½ cloves OR 1 tbsp. 1 ½ tsp.

100 Portions 9 cloves OR 3 tbsp.

Lime juice, bottled

50 Portions ¾ cup

100 Portions 1 ½ cups

Cilantro, fresh

50 Portions 3 cups

100 Portions 1 qt. 2 cups

Vegetable oil (USDA or Commercial)

50 Portions 1 ½ cups

100 Portions 3 cups

Water, tap

50 Portions 3 cups

100 Portions 1 qt. 2 cups

Salt, table

50 Portions 1 tbsp.

100 Portions 2 tbsp.

Black pepper, ground

50 Portions 1 ½ tsp.

100 Portions 1 tbsp.

Romaine lettuce, fresh, chopped

50 Portions 12 lbs. 12 ½ oz.

100 Portions 25 lbs. 9 oz.

Mozzarella, shredded (USDA or Commercial)

50 Portions 3 lbs. 2 oz.

100 Portions 6 lbs. 4 oz.

Tomatoes, fresh, grape or cherry, halved

50 Portions 1 gal. 2 qts. 1 cup

100 Portions 3 gals. 2 tbsp.

Directions SHOW MORE

1. Thaw bacon in the refrigerator one day before use.

2. To prepare the dressing, divide ingredients according to blender or food processor size. Place avocado pulp, yogurt, garlic, lime juice, cilantro, vegetable oil, salt and pepper in a blender or food processor. Blend and/or pulse to desired consistency. Place ¼ cup (#16 scoop) dressing into 4 oz. soufflé cup with a lid. Store in the refrigerator for up to 5 days.

3. To brown the bacon, preheat oven to 350° F. Bacon is pre-packaged on sheets of parchment paper. Line full sheet pans with an additional sheet of parchment paper. Place four parchment sheets of bacon in a single layer on each lined pan. Cook for 8-10 minutes or until bacon begins to brown.

4. Using a pizza cutter, make ½” horizontal slices into 6 pieces of bacon at a time. Portion the 6 slices into stacks for ease of salad assembly. Cool in the refrigerator to 40° F within 2 hours.

5. Place 2 packed cups of lettuce into a salad container. Top salads with bacon stacks, 1 oz. (2 fl. oz. server) cheese, and ½ cup (4 fl. oz. server) tomatoes. Serve with dressing.

CCP: Hold thawed turkey bacon, dressing and salads at 40° F or lower. Heat cooked bacon to 165° F or higher for 15 seconds.

Nutrients per Serving SHOW MORE

Calories 376 kcal

Saturated Fat 6 g

Sodium 712 mg

Sugars 1 g

Total Fat 28 g

Trans Fat 0 g

Cholesterol 70 mg

Carbohydrate 10 g

Total Dietary Fiber 4 g

Protein 23 g

Vitamin A 10,929 IU

Calcium 72 mg

Vitamin C 18 mg

Iron 2 mg

Component

Meat/Meat ALT 3 oz. eq.

Grain

Fruit

Vegetable 1 ½ cup eq.

Milk

Serve with confidence.®

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