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TEX-MEX SALAD

Made With:

Product

BAKED WITH WHOLE GRAIN CHEDDAR CRACKERS

Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar

The Snack that Smiles Back: When it comes to Goldfish crackers, you can feel good about serving your favorite snacks. All of our cheese varieties, like cheddar, are baked with real cheese, and Goldfish crackers are made with no artificial preservatives or flavors.

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Tip

Beans as Vegetables Meal Components:
M/MA: 1.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1-1/4 c (7/8 c Dark Green; 1/8 c Legumes; 1/4 c Additional)

Beans as M/MA meal Components:
M/MA: 2.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1 c (7/8 c Dark Green; 1/4 c Additional)
 

Chicken may be substituted with beef or pork. For a vegetarian option add additional, beans and cheese.

Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 369
% Daily Value
Total Fat 11.9g
18%
Saturated Fat 2.5g
13%
Cholesterol 47mg
16%
Sodium 370mg
15%
Total Carbohydrate 40.8g
14%
Dietary Fiber 7g
28%
Protein 25.8g
52%
Vitamin A 3%
Vitamin C 13%
Calcium 9%
Iron 19%
Child Nutritional Content
  • mma: 2.25oz
  • grain: 1.0oz
  • totalVegetable: 1.0c
  • darkGreen: 0.875c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

55 min.

Serving & Size

SERVING (SEE INSTRUCTIONS)

Yields

This salad highlights the bright flavors of the Southwest, combining corn, black beans, crisp lettuce and Goldfish® Baked with Whole Grain Cheddar Colors. The addition of a honey corn vinaigrette brings it all together for a satisfying and flavorful lunch.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 369
% Daily Value
Total Fat 11.9g
18%
Saturated Fat 2.5g
13%
Cholesterol 47mg
16%
Sodium 370mg
15%
Total Carbohydrate 40.8g
14%
Dietary Fiber 7g
28%
Protein 25.8g
52%
Vitamin A 3%
Vitamin C 13%
Calcium 9%
Iron 19%
Child Nutritional Content
  • mma: 2.25oz
  • grain: 1.0oz
  • totalVegetable: 1.0c
  • darkGreen: 0.875c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.125c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lime juice 10 oz. 1 1/4  cups
cumin, ground 2  tbsp.
chili powder 1  tbsp.
olive oil, marinade yield cup (25%) 13 oz. 1 1/2 
frozen whole kernel corn 11 oz. 1 1/2  cups
cilantro, chopped 1 oz. 1/2  cups
dry mustard 1  tbsp.
honey 3 oz. 1/4  cups
water 1/4  cups
To Prepare Dressing:

1. Using a bender or immersion blender, puree lime juice, cumin, chili powder, oil, mustard, first measure of corn, honey and water until smooth. Reserve and chill.
 
CCP: Hold for cold service at 41°F until needed.
Weight Measure
cumin, ground 3/4  tbsp.
garlic powder 3/4  tbsp.
olive oil 9 oz. 1 
boneless, skinless chicken breast, yield from 1 ounce raw 60 
parchment paper
2. Add chicken to a large mixing bowl. Add the second measure of cumin, garlic powder and oil. Toss to coat. Cover and chill in refrigerator to let marinate for at least 30 minutes. 

3. Meanwhile, preheat the oven to 350°F.

4. Line a sheet tray with parchment paper. Arrange chicken and bake until fully cooked. Chill the chicken completely. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Chill to 40°F or below.

5. Dice the chicken to ½-inch pieces.

CCP: Hold for cold service at 41°F until needed.
Weight Measure
romaine lettuce, cleaned and chopped 76 oz. 38  cups
frozen whole kernel corn, thawed, drained 36 oz. 6 1/4  cups
black beans, canned, rinsed, drained 37 oz. 6 1/4  cups
reduced fat Cheddar cheese, shredded 7 oz. 1 1/2  cups
Made With:

Product

BAKED WITH WHOLE GRAIN CHEDDAR CRACKERS

Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar

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Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar, 0.75 oz pouch 25  ea.
6. To serve, portion the following into a serving bowl and along with (1) 0.75 oz. bag Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar Colors. Serve immediately.
• 3 cups of the lettuce (base)
• #12 scoop (1/3 cup) corn 
• #16 scoop (¼ cup) beans  
• 1 ½ oz diced chicken 
• 1 Tbsp shredded cheese
• 1 ½ oz dressing (portioned on the side)
 
Beans as Vegetables Meal Components:
M/MA: 1.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1-1/4 c (5/8 c Dark Green; 1/4 c Starchy; 1/8 c Legumes; 1/4 c Additional)
 
Beans as M/MA Meal Components:
M/MA: 2.25 oz.
Grain: 1 oz. equiv.
Total Vegetable: 1 c (5/8 c Dark Green; 1/4 Starchy; 1/8 c Additional)

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