Cypress-Fairbanks’ Entrée Salads

Cypress-Fairbanks’ Entrée Salads
Menu Part: 
One salad

This year, this Houston-area district is launching a new stable of entrée salads. While entrée salads aren’t new for the district, Brent Trudeau, production manager/executive chef, says his team worked during the summer to expand the options and meet the new guidelines of the Healthy, Hunger-Free Kids Act.

“I took advantage of market research done by big companies to find out what salads out there are really popular and fed off that,” Trudeau says. “We feature a different one every day. We’re moving toward possibly offering all of them or a few of them every day. The salads are prepackaged and offered grab and go.”

Each entrée salad is a reimbursable meal. The only challenging aspect of meeting the new regs was keeping within sodium guidelines, particularly with the dressings. “Sodium hasn’t been a problem so much in the past, but it is now,” Trudeau says. “There were a couple I had to pull off the board. We had a muffuletta-type salad, with an olive relish, croutons, provolone and ham. But it was just way too high in sodium. Everyone really enjoyed it, but we had to back off that one. The dressings I’ve pretty much got licked. I’ve got a honey mustard, balsamic vinaigrette and a cilantro ranch, which is a little higher in sodium. We make all the recipes except Caesar in house.”

Here’s the district’s new entrée salad selection:


Caesar Salad with Caesar packaged dressing (2 oz M/MA, 2 cup V

4 cups romaine
3 oz. chicken
1 oz. Parmesan cheese                                                               
1/4 cup portioned croutons         

Spinach with Honey Mustard Dressing (2 oz. M/MA, 1 cup V)     

4 cups baby spinach
1 hardboiled egg
1 oz. mozzarella cheese blend
1 oz. bacon
1/8 cup grape tomatoes                                                           
¼ cup purple cabbage     

Honey Mustard Dressing:
Yield: 23 gallons

100 lb. honey
50 lb. Creole mustard
5 gal. water

Chef’s Salad with Cilantro Ranch Dressing (2 oz. M/MA, 2 cup V)                      

4 cups romaine lettuce
¾ oz. turkey ham
¾ oz. roasted turkey
½ oz. shredded cheese
½  hardboiled egg
1/8 cup grape tomatoes
1/8 cup shredded carrots
¼ cup purple cabbage    

Cilantro Ranch Dressing:
Yield: 40 gallons

2 lb. seeded fresh jalapenos
60 bunches cilantro, leaves only
5 lb. fresh garlic
4 gal. water
120 lb. sour cream
120 lb. salad dressing
2 qt. fresh lime juice
2 lb. salt
1 oz. black pepper

Mandarin Orange Salad with Ginger Lime dressing (2 oz. M/MA, 2 cup V, ½ cup F)     

4 cups romaine
½ cup Mandarin oranges
¼ cup chow mein noodles
1/8 cup shredded carrots
¼ cup edamame
3 oz. grilled chicken

Ginger Lime Dressing:
Yield: 68 gallons

15 gallons rice vinegar
20 gallons soy sauce
25 gallons ginger lime simple syrup
½ lb. fresh garlic
1 lb. ground ginger
½ gallon sesame oil
3 gallons fresh lime juice
5 gallons water

Southwest Chicken Salad with Salsa (2 oz. M/MA, 2 cup V)                                   

4 cups romaine
¼ cup grape tomatoes 
2.1 oz. chicken
1/4 cup salsa 
½ cup black bean & corn salsa
1 oz. shredded cheese 
½ key lime


8 cases crushed tomatoes
8 lb. sliced onions (burnt) chipotle in adobo
3 lb. fresh garlic
30 bunches cilantro (leaves)
½ oz. oregano leaf
2 oz. ground cumin
2 lb. salt
4 oz. onion powder
1 qt. olive oil

Cranberry Apple Salad with Balsamic Honey Vinaigrette (2 oz. M/MA, 2 cup V, 1 cup Fruit)       

4 cups spring mix
½ cup diced apples
¼ cup craisins
1/8 cup sunflower seeds, packaged in 1 oz. soufflé
2.1 oz. chicken
1 oz. shredded cheese

Balsamic Honey Vinaigrette
Yield: 42 gallons

15 gallons balsamic
84 lb. honey
3 lb. finely chopped fresh garlic
1.5 lb. salt
2 gallons water
4 gallons olive oil
3 gallons fresh lime juice


Combine ingredients, mix and serve.

Cilantro Ranch Dressing

  1. Chop jalapenos, garlic and cilantro. Add water with hand mixer. Combine all ingredients and Mix well.                   


  1. Combine chipotle, garlic, cilantro and onions. Course puree with hand mixer/blender. Combine with tomato and cook to 165°F. 
Source: Cypress-Fairbanks Independent School District, Houston

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources