Fruit and Yogurt Plate

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 recalculate the nutrient analysis.

On the day of service; rinse the fruit under cold, running water, then drain them thoroughly.
Peel the fruit, if needed, and cut them into bite-sized portions. The cut 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 yogurt plate.
Combine all of the fruits to make a fruit blend. Cover and refrigerate the fruits until ready for salad plate assembly.

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 for the salad containers. Cover and refrigerate until ready for salad assembly.

Rinse the strawberries and kiwifruit under cool, running water. Drain them thoroughly.

Cut strawberries into a fan shape.

Slice kiwifruit into ¼ inch slices.

Cover and refrigerate the strawberries and kiwifruit until ready for salad assembly.

To assemble the salads:

• In the center of the salad container, place lettuce leaf liner.
• Portion ½ cup of the fresh fruit mix (apples, 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  plank of cheddar cheese.
• Add 2 slices of kiwifruit and 2 fanned strawberries for garnish.
• Cover the salads and refrigerate them until ready for service.

Portion 1 salad for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of whole grain and ½ cup fruit.