Black Pearl Medley® Cranberry Sunflower Salad - K-12 Foodservice
Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.
Yield: 20 cups
1 ½-cup serving provides .75 oz eq grain.
- 2 lbs. InHarvest Black Pearl Medley®
- 2 c. dried cranberries
- 2 c. roasted sunflower seeds
- 2 c. balsamic dressing
- 2 t. kosher salt
- 2 t. ground black pepper
- Cook InHarvest Black Pearl Medley according to package instructions.
- Cool rice blend completely under refrigeration before assembling salad.
- In a large bowl, combine Black Pearl Medley with all other ingredients and mix well.
- Keep refrigerated until ready to serve.
Per serving: 258 cal., 4 g pro., 44 g carb., 5 g fiber, 8 g fat (1 g sat. fat), 0 mg chol., 292 mg sod.,
1 g sugar