Honey Citrus Fruit Side Salad
A recipe from Georgia Department of Education School Nutrition
This salad combines fresh apples and berries with spinach and romaine, all tossed in a zesty honey-citrus dressing.
Ingredients:
- 34 each Apples, gala, fresh
- 34 each Apples, granny smith, fresh
- 12 lbs + 8 oz Strawberries, fresh
- 5 lbs + 8 oz Blueberries, fresh
- 4 lbs + 8 oz Salad mix, romaine blend
- 2 lbs + 4 oz Spinach, washed, fresh
- 6 cup + 2 oz Juice, lemon
- 6 cup + 2 oz Juice, lime
- 3 cup + 2 oz Honey
Steps:
- In a medium mixing bowl, whisk lemon juice, lime juice and honey until well combined.
- Cold hold dressing until service.
- Wash and dry all produce.
- Remove stem and core from apples, and medium dice.
- Remove stem from strawberries, and medium dice.
- In a large mixing bowl, add apples, salad mix, spinach, strawberries and blueberries. Toss gently to combine.
- Pour dressing over salad mixture and toss gently until coated.
- Serve immediately or cover and cold hold until ready for service.
- Portion into ½ cup servings of salad with 4-ounce spoodle in containers or directly on the serving tray.
You do not need to wash pre-washed romaine and spinach again. Refer to product package for if it has been pre-rinsed.
No bare hand contact with ready to eat food.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Student Chef
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Yield:
100
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 142 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 12.7 | mg |
Additional Recipe Photographs
