Cuban Mojo Ham and Potato Shaker Salad

Salad For School

Cuban Mojo Ham and Potato Shaker Salad

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  • Prep Time: 30min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: Hispanic
  • Serves: 50
    Prep Method: BakedBoiled
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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.



  • 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

Prep Time: 30min | Cook Time: 30min

  1. Place the orange juice, lime juice, oil, oregano, cumin, garlic, black pepper, and salt in a blender.
  2. Blend on high until emulsified, about 30 seconds.
  3. 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.
  4. CCP: Hold cold at 41°F or below.
  5. Prepare each salad component and place in separate containers- diced potatoes, diced ham, red bell peppers, brown rice, and green onions.
  6. Assemble shaker salads using 16-ounce clear cups with flat straw lids, and no-hole dome lids.
  7. 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
  8. 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.
  9. Hold chilled until service.
  10. CCP: Hold cold at 41°F or below.


Try adding more color and Cuban flavors by adding black beans, onions, and herbs.


Vitamin C80%


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