Source: MRS 2020
MRS: 1284 — Fruit (1200s)

Pear Salad (Canned)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100  Size of Portion: 2 pear halves
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pears, Canned, Light Syrup, Halves, #2413
4  #10 can(s)
Cheese, American, Grated/Shredded, #1307
1  pound(s) + 9  ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
2  cup(s) + 4  teaspoon(s)
Cherries, Maraschino, Red, Halves, #2401
1  pound(s) + 9  ounce(s)
DIRECTIONS

1.

Open cans and drain pears in a colander to remove liquid.

2.

Portion 2 pear halves into each individual serving bowl.

3.

 Place ½ teaspoons of reduced-fat mayonnaise in the cut out of each pear half.

4.

Weigh ¼ ounce of cheese to determine amount for each serving.  Sprinkle ¼ ounce of cheese over 2 pear halves.

5.

Top each serving with a cherry half.

6.

Cover and place in refrigerator until service.

 Refrigerate fruit for service at 41 degrees F or lower.

7.

Portion 2 pear halves, ¼ ounce of cheese, and 1 cherry half per serving. Each portion provides ½ cup of fruit.

CCP:  Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

Production Notes

Optional: Before sprinkling with cheese, add small amount of reduced-fat mayonnaise. Nutritional analysis must be recalculated to include mayonnaise.

Serving 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 Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.

Nutrients Per Serving
Calories
102
Carbohydrates
19.99 g
Dietary Fiber
2.03 g
Protein
1.77 g
Sodium
96.00 mg
Total Fat
2.30 g
Sat. Fat
1.50 g
Trans Fat
0.00 g


Illustrated Presentation of Pear Salad (Canned)
1.

1 serving of Pear Salad