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Fruit and Cottage Cheese Salad
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup of cottage cheese, 1 muffin, ½ cup fruit
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cheese, Cottage, 2% Milkfat, MS | 25 pounds |
Apples, Granny Smith, Whole, Fresh, #4201 | 3 pounds + 8 ounces |
Apples, Raw, Red Delicious, #4202 | 3 pounds + 8 ounces |
Oranges, Navel or Valencia, #4211 | 14 pounds + 12 ounces |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 4 pounds + 12 ounces |
Strawberries, Fresh, Whole, #4214 | 4 pounds + 12 ounces |
Muffin Loaf, Blueberry, WGR, #1213 | 100 muffin loaves |
DIRECTIONS
1. | Select seasonal fruits of choice, such as those listed in the ingredient list. |
2. | On the day of service; rinse the fruits under cold, running water, then drain them thoroughly. |
3. | Cut the apples into bite-sized portions. The apples should be soaked for 5 minutes in a solution of 1 cup of pineapple juice to 1 quart of water. Drain the apples thoroughly before assembling the fruit and cottage cheese salad. |
4. | Peel the oranges and remove the sections. |
5. | Remove the stems from the strawberries and slice them in half. |
6. | Combine all of the fruits to make a fruit blend. Cover and refrigerate the fruit until ready for salad assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for salad assembly. |
7. | If the lettuce greens are not prewashed, separate the leaves, then rinse them well under cool, running water, and drain thoroughly. Cut the leaves to use as liners in the salad containers. Cover and refrigerate the lettuce until ready for salad assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for salad assembly. |
8. | To assemble the salads:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
9. | Portion 1 salad 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 Idea: Line the salad container with lettuce leaves prior to arranging fruit.
Presentation Idea: Use a container that allows space for the salad, cottage cheese and muffin is recommended. A clear plastic lid, for eye appeal, is preferable.