Source: MRS 2020
MRS: 618 — Salad Entrees (600s)

Fruit and Yogurt Plate

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup fruit
Number of Portions: 50  Size of Portion: ½ cup fruit, 4 ounces of yogurt, 1 muffin, 1 ounce of cheese
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Fruits
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Apples, Granny Smith, Whole, Fresh, #4201
7  pounds
Cantaloupe Melons, Raw, #4204
5  pounds + 8  ounces, as purchased
Honeydew Melons, Fresh, #4207
7  pounds
Yogurt, Berry, #1324
25  containers
Yogurt, Strawberry Banana, #1323
25  containers
Muffin, Banana WGR, #1211
50  muffins
Cheese, American Process, Sliced, #1308
100  slices , ½ ounce slices
Kiwi Fruit, Fresh, Whole, #4208
1  pound
Strawberries, Fresh, Whole, #4214
1  quart , sliced
DIRECTIONS

1.

Select seasonal fruits of choice, such as those listed in the ingredient list.
Choose any fruit combination or single fruit to equal ½ cup serving.
If serving other fruits, reference the Food Buying Guide to determine the serving size required to meet the fruit component and recalcuate the nutrient analysis.

2.

On the day of service; rinse the apples, cantaloupes and honeydew under cold running water, then drain them.
Peel the fruit, if needed, and cut them into bite-sized portions.
Toss all of the fruit together to make a blend of fruits. Reserve for Step 6.

3.

Cut the cheese slices in to ½ inch strips.

4.

Cut strawberries into a fan shape.

5.

Slice kiwifruit into ¼ inch slices.

6.

To assemble the salads:

  • In the center of the salad conatiner, portion ½ cup of the fresh fruit mix (grapes, cantaloupe bites and honeydew bites).
  • Place one 4-ounce cup of yogurt in the front corner of the container.
  • Place one 2-ounce individually wrapped muffin in the opposite corner from the yogurt.
  • Add 1 ounce of American cheese.
  • Add 2 slices of kiwifruit and 2 fanned strawberries for garnish.
  • Cover the salads and refrigerate them until ready for service.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.

7.

Serve 1 salad for each portion. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain, 1/2 cup fruit, and 1/8 cup dark green vegetable.

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 Child Nutrition Programs to determine the serving size required to meet the daily fruit component requirement. If other types of fruit are offered, the nutrient analysis must be recalculated.

Miscellaneous Notes

Presentation Ideas: Line the plates with lettuce leaves prior to arranging fruit.
Presentation Ideas: Use a container that allows space for the salad, yogurt, muffin, and cheese. A clear plastic lid, for eye appeal, is preferable.
Crediting is based on fruit listed in the ingredients list. If serving other  fruits, reference the Food Buying Guide for Child Nutrition Programs to determine the serving size required to meet the fruit component.

Nutrients Per Serving
Calories
433
Carbohydrates
63.80 g
Dietary Fiber
3.99 g
Protein
14.66 g
Sodium
632.00 mg
Total Fat
14.43 g
Sat. Fat
7.27 g
Trans Fat
0.00 g


Illustrated Presentation of Fruit and Yogurt Plate
1.

1 serving of Fruit and Yogurt Plate shown with optional lettuce leaf used as a garnish.