MEASURE (FOR 50 SERVINGS)
Apples, Granny Smith, Whole, Fresh, #4201
1 pound + 12 ounces
Cantaloupe Melons, Raw, #4204
4 pounds + 6 ounces, as purchased
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
2 pounds + 8 ounces
Honeydew Melons, Fresh, #4207
5 pounds + 4 ounces
Strawberries, Fresh, Whole, #4214
Kiwi Fruit, Fresh, Whole, #4208
Cheese, American Process, Sliced-USDA Foods
100 slices , 1/2 ounce slices
Yogurt, Berry, #1324
Yogurt, Strawberry Banana, #1323
Muffin, Banana WGR, #1211
Select seasonal fruits of choice, such as those listed in the ingredient list.
On the day of service; rinse the fruit under cold, running water, then drain them thoroughly.
CCP: Hold under refrigeration (41 degrees F or lower) 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 assembly.
Cut the cheese slices in 1 inch strips.
To assemble the salads:
CCP: Hold under refrigeration (41 degrees F or lower) 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, ½ 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.
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.
Fruit may be served whole or sliced, depending on student's preferences.
Presentation Ideas: Line the plates with lettuce leaves prior to arranging fruit.
A container that allows space for the salad, yogurt, muffin, and cheese is recommended, as well as 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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.