Harvest Salad with Strawberries
A recipe from Georgia Department of Education School Nutrition
This salad is a great recipe to highlight fresh strawberries when they are in season. It offers a variety of meal components, making it a highly nutritious option for students.
Ingredients:
- 3 lbs + 2 oz Chicken, cooked, frozen, diced, or pulled
- 6 lbs + 7 oz Lettuce, fresh, romaine, untrimmed
- 9 lbs + 13 oz Lettuce, fresh, iceberg, untrimmed
- 2 lbs Cucumber, fresh, whole, with skin
- 1 lbs + 5 oz Carrots, fresh, shredded, ready-to-use
- 4 lbs + 13 oz Strawberries, fresh, whole
- 2 lbs Raisins, regular moisture, seedless
- 3 lbs + 2 oz Cheese, mozzarella or cheddar, shredded
- 50 each Rolls, whole grain, 2 oz
Steps:
DAY PRIOR TO SERVICE
- Remove chicken from freezer one day prior to service. Place in cooler to thaw.
- For iceberg lettuce, remove the core by cutting lettuce in half. Then cut into equal bite size pieces (approximately 2" square). Wash lettuce under running water.
- For the romaine lettuce, cut off the stem end and repeat the steps listed in step 2.
- Combine the iceberg and romaine and mix well. Place in a food storage container, cover, label date, and hold in the cooler.
- Wash cucumbers in cold water. On a cutting board and using a chef's knife, remove about 1/2" from both ends. Slice the cucumber into 1/8" slices. Place in food container, cover, label date, and hold in cooler.
Hold at 41°F or below.
Hold at 41°F or below.
Hold at 41°F or below.
DAY OF SERVICE
- Wash strawberries under cool water. Allow to drain and dry. On a cutting board, use a chef's knife to remove the stem and cut into thin slices.
- Gather all the prepared ingredients and service containers. In the service container, start with 2 cups of lettuce mix. Next, start adding the ingredients on top of the lettuce starting at the 6 o'clock position and moving clockwise. Add 1 oz. chicken, 1 oz. cheese, 1/8 cup cucumber slices, 1/8 cup shredded carrots, 1/8 cup raisins, and 1/4 cup strawberries. Serve with one 2 oz whole grain roll.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Fruit
Grain (G)
Meat/Meat Alternate (M/MA)
Vegetable Dark Green
Vegetable Other
Vegetable Red/Orange
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
- 1/2 cup Fruit
- 5/8 cup Vegetable Other
- 1/2 cup Vegetable Dark Green
- 1/8 cup Vegetable Red/Orange
HACCP Category:
Process #1 (No Cook)
Portions:
50
Portion Size:
Entrée Salad
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 369 | cal |
| Saturated Fat: | 3.3 | g |
| Total Fat: | 8.6 | g |
| Sodium: | 426 | mg |
Tips:
You can switch out the fresh fruit based on the season. 1/4 cup of fresh fruit credit to switch out as needed:
- 4.25 pounds blueberries, fresh, whole
- 3.4 pounds, apples, fresh, whole (125-138 count)
- 6.5 pounds, peaches, fresh, whole (medium)
- 8.2 pounds, watermelon, fresh
