Salad Bar

Serving Sizes

The following is a description of the suggested ingredients and amounts to make one side salad. The provided information meets nutritional guidelines for one side salad (small plate).

**1 Tong			 Romaine Lettuce**

**1 Spoon		Tomatoes**

**1 Spoon		Fresh Peppers (3 slices)**

**1 Small spoon		Edamame**

**1 Spoon 		Hard boiled eggs**

**1 Spoon		Shredded Cheddar Cheese**

**1 Spoon		Featured Salad of the Day**

**1 Ladle			Low-Fat Dressing**

**1 Spoon		Croutons**

**Please remember to:**

· **Use a clean plate for each use**

· **Use utensils that are provided**

· **If you would like to have a large plate to have salad as your meal, just ask**

Encore Cafe

Salad Bar Survey

To continually provide the best possible offerings to Encore Café participants, our team is currently looking for suggestions and comments about the selection and offerings of the salad bars offered at the Encore Cafes. Please complete the below questions and if offering comments or suggestions, please be as specific as possible.

1. What items currently offered do you enjoy the most:

____________________________________________________________

2. What items currently offered do you enjoy the least:

____________________________________________________________

3. What types of salad dressings do you prefer (mark all that apply):

 French, Ranch, Blue Cheese, Vinaigrette, Raspberry Vinaigrette, Dorothy Lynch

Other:_____________________________________

4. What types of salads do you prefer (mark all that apply):

 Beet Salad, Pasta Salad Cole Slaw, Potato Salad

Other:_____________________________________

5. What are items not currently offered, that you would like to see offered:

___________________________________________________________

6. Other comments:_____________________________________________

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Week of _________________**SALAD BAR TEMPS**Time In and Out Every day 11am to 1pm****

## Salad Bar Procedures

1. Subcontractor may offer a salad bar as part of the congregate meal program. 

2. Nutrition Policy and Procedures shall be followed.

3. A participant may choose to have the salad bar (large plate) as their meal for the day, or have a side salad (small plate) in addition to their meal.

4. Quality donated produce and/or food items may be used from reputable suppliers or organizations. 

5. All food offered must be served and maintained at safe food handling temperatures.

6. Clean and appropriate serving utensils will be used with the salad bar.

7. The suggested analyzed recipe for an entrée salad (large plate) shall be posted at the salad bar for participant view.

8. Participants must use a clean plate if making a return trip to the salad bar.

9. Offerings

· At least one choice of greens

· At least three vegetable choices

· One salad

· At least one meat/protein

· At least one fruit choice

· At least one legume choice

· At least three salad dressing choices

· At least three toppings

## Potential Items (not limited to):

Lettuce/Greens:

· Iceberg (salad mix)

· Romaine

· Spring Greens

· Spinach

Vegetables:

· Carrots (carrettes, sliced)					

· Broccoli							

· Cauliflower							

· Sliced Olives						

· Celery							

· Baby corn	

· Peas

· Sliced Onions

· Sliced Mushrooms

· Tomatoes (cherry, sliced, etc.)

· Sliced/chopped Pepper (red, green, yellow)					

· Beets

· Cucumbers

Fruit:

· Mixed Fresh Fruit 

· Strawberries (fresh, frozen)

· Applesauce

· Fruit Cocktail

· Fresh Fruit (bananas, apple/orange wedges)

· Fresh Melon/grapes

· Mand. Oranges

· Fruited Gelatin

· Peaches/Pears/Pineapple tidbits (packed with juice/water preferred)

Meats/Protein:

· Ham

· Turkey

· Tuna

· Egg/egg salad

· Chicken Strips (grilled)

Legumes:

· Red/Black Beans

· Butter Beans

· Garbanzo Beans

Misc. Toppings:

· Dried Cranberries

· Croutons

· Shredded Cheese

· Sunflower Seeds

· Sesame Sticks

Dressings:

· Oil/Vinegar

· French

· Ranch

· Blue Cheese

· Italian

· Raspberry Vinaigrette

Salads:

· Cottage Cheese

· Pasta Salad (oil-based preferred)

· Pea Salad

· 3 Bean Salad

· Fruit Salad

· Plain/Fruited Yogurt

· Cucumbers and onions

· Marinated beet

## Salad bar layout (initial):

· Greens/Lettuce

· Vegetables

· Legumes/Beans

· Protein

· Toppings (cheese, etc.)

· Salad Dressings

· Fruit

· Misc. Salads

· Dry toppings

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