Made with Pace® Mild Picante Sauce, bacon, onions, garlic,cherry tomatoes, cucumbers, carrots and baby spinach. Packed with vibrant vegetables and salsa, this salad will spice up any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|Vidalia onion||11 oz.||2 cups|
|red wine vinegar||2 1/4 cups|
|sugar||0 1/2 cups|
|baby spinach||25 oz.||1 1/2 gallons|
|cherry tomatoes||29 oz.||5 1/2 cups|
|cucumber||28 oz.||1 1/2 qt.|
|carrot||17.5 oz.||4 1/2 cups|
|1. In skillet cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon and drain on absorbent toweling. Pour off all but 3 Tbsp. bacon fat.
2. Add onions and sauté 5 minutes, stirring often, until tender.
3. Stir in garlic and continue to cook 2-3 minutes, stirring often.
|4. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and keep warm. CCP: Hold hot at 140°F or higher for service.|
|5. For Each Serving: Place 1 cup spinach into a bowl and toss with 3 Tbsp. hot dressing until coated. Place on salad plate and garnish top with 4 cherry tomato halves, 1/4 cup cucumber dices and 3 Tbsp. carrot shreds. Serve while hot.|