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Description Recipe by: Potatoes USA and Chef Garrett Berdan
Cuban Mojo Ham and Potato Shaker Salad gran n go grab and go. This recipe is written and intended for school foodservice professionals. However, it also makes a tasty meal at home.
Ingredients Dressing Orange juice 1 quart ½ cup Lime juice, fresh 1 ½ cups Olive oil or vegetable oil 1 cup Oregano, dried ¼ cup Cumin, ground ¼ cup Garlic, fresh, minced 2 tablespoons Black pepper, ground 2 tablespoons Salt 2 teaspoons Salad Mixings Potatoes, russet, fresh, baked and chilled, ¾-inch dice 10 pounds Ham, 97% fat-free, cooked, water added, diced, USDA Foods 7 pounds 10 ounces Red bell peppers, fresh, ½-inch dice 5 pounds 4 ounces Brown rice, steamed, chilled 3 quarts ½ cup Green onions, fresh, sliced ½-inch 10 ounces Preparation
Prep Time: 30min | Cook Time: 30min
Place the orange juice, lime juice, oil, oregano, cumin, garlic, black pepper, and salt in a blender. Blend on high until emulsified, about 30 seconds. Using 1.5-ounce or 2-ounce portion cups, pour 2 tablespoons (1 ounce) of the dressing into each portion cup and seal each with a tight-fitting lid. CCP: Hold cold at 41°F or below. Prepare each salad component and place in separate containers- diced potatoes, diced ham, red bell peppers, brown rice, and green onions. Assemble shaker salads using 16-ounce clear cups with flat straw lids, and no-hole dome lids. In each 16-ounce cup, layer the components in the following order from bottom to top: ¼ cup brown rice ¼ cup diced red bell peppers 2.44 ounces diced ham ½ cup diced potatoes 1 tablespoon green onions Place a flat lid over each cup, place a portion cup of dressing on the flat lid, and cover with a no-hole dome lid. Hold chilled until service. CCP: Hold cold at 41°F or below. Variations
Try adding more color and Cuban flavors by adding black beans, onions, and herbs.
Nutrition Calories288 Fat9.3g Sodium584mg Cholesterol36 Vitamin C80% Carbohydrates42g Fiber4g Protein15g Potatoes USA Disclaimer
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