MEASURE (FOR 50 SERVINGS)
Apples, Granny Smith, Whole, Fresh, #4201
Cantaloupe Melons, Raw, #4204
5 pounds + 8 ounces, as purchased
Honeydew Melons, Fresh, #4207
Yogurt, Berry, #1324
Yogurt, Strawberry Banana, #1323
Muffin, Banana WGR, #1211
Cheese, American Process, Sliced, #1308
100 slices , ½ ounce slices
Kiwi Fruit, Fresh, Whole, #4208
Strawberries, Fresh, Whole, #4214
1 quart , sliced
Select seasonal fruits of choice, such as those listed in the ingredient list.
On the day of service; rinse the apples, cantaloupes and honeydew under cold running water, then drain them.
Cut the cheese slices in to ½ inch strips.
Cut strawberries into a fan shape.
Slice kiwifruit into ¼ inch slices.
To assemble the salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
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.
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.
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.
1 serving of Fruit and Yogurt Plate shown with optional lettuce leaf used as a garnish.
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