This ham and potato salad recipe is written and intended for school foodservice professionals. However, it also makes a tasty meal at home.
Ham, 97% fat-free, cooked, water added, diced, USDA Foods 7 pounds 10 ounces
Potatoes, russet, fresh, baked and chilled, ¾-inch dice 10 pounds
Red bell peppers, fresh, ½-inch dice 2 pounds 8 ounces
Green onions, fresh, sliced ½-inch 10 ounces
Orange juice 1 quart ½ cup
Olive oil or vegetable oil 1 cup
Lime juice, fresh 1 ½ cups
Garlic, fresh, minced 2 tablespoons
Oregano, dried ¼ cup
Cumin, ground ¼ cup
Black pepper, ground 2 tablespoons
Salt 2 teaspoons
Fruit & Whole Grain
Oranges, fresh, 138 count, cut into 6 wedges each 14 pounds 12 ounces
Whole grain roll, 2 ounce equivalents grains 50 each
Prep Time: 30min | Cook Time: 30min
In a large mixing bowl combine the diced ham, diced chilled baked potatoes, red bell peppers, and green onions.
Place the orange juice, oil, lime juice, garlic, oregano, cumin, black pepper, and salt in a blender.
Blend on high until emulsified, about 30 seconds.
Pour the dressing over the ham and potatoes, and mix until combined.
CCP: Hold cold at 41°F or below.
Serve 1 cup of the Cuban Mojo Ham and Potato Salad into a serving container with 6 orange wedges and a whole grain roll.
Add more Cuban flavor by serving this over rice and add black beans. This dish is best served hot but can also be a great grab and go chilled option as well. View the recipe for the shaker salad option.
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