Source: MRS 2015
MRS: 616 — Salad Entrees (600s)

Fruit and Cottage Cheese Salad

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup fruit
Number of Portions: 100  Size of Portion: 1/2 cup of cottage cheese, 1 muffin, ½ cup fruit
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Fruits
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Cheese, Cottage, 2% Milkfat, MS
25 pound(s)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
4 pound(s)
Apples, Raw, Red Delicious, #4202
20 each
Oranges, Navel or Valencia, #4211
20 each
Bananas, Raw, Regular, Green Tips, #4203
20 each, medium
Strawberries, Fresh, Whole, #4214
4 pound(s)
Muffin Loaf, Blueberry, WGR, #1213
100 muffin loaves
DIRECTIONS

1.

Rinse fruit under cold running water, then drain off water.

2.

Using a #8 scoop, portion ½ cup cottage cheese in each container. Add  ½ cup fruit (or 1 whole fruit), and 1 muffin loaf to the container.

3.

Cover with plastic wrap and place under refrigeration until ready for service.
Portion fruit, cottage cheese, and muffin for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and ½ cup fruit.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers .

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for salads.

Fruit may be served whole or sliced, depending on student's preferences.
If other fruit is served, refer to the USDA FNS Food Buying Guide for School Meal Programs to determine the serving size required to meet the daily fruit component requirement.Crediting is based on fruit listed iningredients. If other types of fruit are offered, the nutrient analysis must be recalculated.

Serving Notes

Garnish cottage cheese with one half maraschino cherry or creatively arrange fruit around cottage cheese.

Miscellaneous Notes

Presentation Ideas: Line plates with lettuce leaves prior to arranging fruit.
A container allowing space for the salad, cottage cheese and muffin is recommended. Clear plastic lid for eye appeal is preferable.

Nutrients Per Serving
Calories
163
Carbohydrates
20.92 g
Dietary Fiber
2.42 g
Protein
14.18 g
Sodium
373.96 mg
Total Fat
3.04 g
Sat. Fat
1.17 g
Trans Fat
0.00 g


Illustrated Presentation of Fruit and Cottage Cheese Salad
1.

1 serving of Fruit and Cottage Cheese Salad.