Directions:

• Thaw corn and pre-cooked bacon overnight in refrigerator. (CCP: Hold at 41°F or below)
• Chop pre-cooked, thawed turkey bacon into ¼ inch dices to make bacon bits and store in refrigerator until needed for salad assembly.
• Prepare dressing by whisking together prepared Ranch dressing with chipotle chili powder.
• Fill gallon container with dressing. Insert condiment pump and fill 2 oz. portion cups with ¼ cup of dressing. Cover with lid and store in refrigerator until serving. (CCP: Hold at 41°F or below)
• Drain and rinse black beans in a colander. Measure required amount after draining.
• Weigh required amount of precut romaine lettuce. Rinse under running water and drain well. (CCP: Hold at 41°F or below)
• Assemble each salad into an 8-inch clear hinged salad container as follows:
• ● Place 3 cups romaine in container.
• ● Top with ¼ cup corn, ¼ cup black beans, 1- ½ oz. tuna,, 1 Tbsp. bacon bits, 1 oz. cheese (using 2 oz. spoodle or ¼ cup measure).
• ● Cover with lid and offer dressing cup on the side. (CCP: Hold at 41°F or below)
• Note: Tortilla chips may be offered as a grain