Israeli Salad
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Servings: 50
Ingredients
4 ½ pounds Cucumbers, diced
6 pounds 12 ounces Tomatoes, diced
2 pounds 12 ounces Red onion, diced
1 pint (2 cups) Parsley, fresh, minced
¾ cup Olive oil
1 ½ tablespoons Salt
¾ cup Lemon juice
Servings: 100
Ingredients
9 pounds Cucumbers, diced
13 pounds 8 ounces Tomatoes, diced
5 pounds 8 ounces Red onion, diced
1 quart (4 cups) Parsley, fresh, minced
1 ½ cups Olive oil
3 tablespoons Salt
1 ½ cups Lemon juice
Preparation
HACCP – Standard Operating Procedure – Use handwashing procedures before starting recipe
HACCP – Standard Operating Procedure – Wash all produce before starting this recipe
1. Prepare vegetables as listed above.
2. Combine all ingredients until evenly mixed.
3. Store in cooler overnight or until meal service.
HAACP Critical Control Point: Hold at internal temperature of 40 degrees F or below.
Serving information
Portion ¾ cup Israeli salad to provide ¾ cup other vegetable.
OR
Portion 3/8 cup Israeli salad to provide 3/8 cup vegetable serving.
Nutrition information
Calories: 52 Total Fat: 3.5g Saturated Fat: 0.5g Monounsaturated Fat: 2.5g Polyunsaturated Fat: 0.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 5g Fiber: 1g Total Sugar: 2.5g Protein: 1g Sodium: 199mg Vitamin A: 31μg Vitamin C: 13mg Calcium: 17mg Iron: 0.4mg Folate: 17μg