Source: MRS 2020
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: ½ 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  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.
Choose any fruit combination or single fruit to equal ½ cup serving.
If serving other fruits than those listed in the ingredient list, 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 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:

  • In the center of the large compartment of the salad container, place a lettuce leaf liner.
  • Portion ½ cup of cottage cheese in the left of the lettuce leaf.
  • Portion ½ cup of the fruit mix to the right of the cottage cheese.
  • Place a muffin loaf in the top right section of the salad container.
  • Add 1 ounce of American cheese.
  • Refrigerate the salads until ready for service.

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.

Nutrients Per Serving
Calories
308
Carbohydrates
45.23 g
Dietary Fiber
3.83 g
Protein
17.58 g
Sodium
485.00 mg
Total Fat
7.53 g
Sat. Fat
1.65 g
Trans Fat
0.00 g