Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
6
Low
Nutrition per serving
Calories171.1 kcal (9%)
Total Fat10.9 g (16%)
Carbs14.1 g (5%)
Sugars4 g (4%)
Protein5 g (10%)
Sodium204.2 mg (10%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
32 servings
Instructions
Step 1
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 2
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.
Step 3
1. In large deep container, add lettuce.
Step 4
2. Layer chopped onion, drained pinto beans, and shredded cheddar cheese evenly over lettuce. Cover, label, date, and refrigerate until ready to serve.
Step 5
CCP: Maintain holding 41°F or below.
Step 6
3. Just before serving, top with crushed corn chips, tomatoes, and French dressing. If salad looks dry, add additional dressing.
Step 7
Serve 8 oz. spdl
Step 8
Cover, label, date, and refrigerate.
Step 9
CCP: Maintain holding 41°F or below.
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