Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.
Yield: 14 servings
Each portion provides 2 grain/bread servings, 1 cup vegetable (½ cup dark green, ¼ cup red/orange, ¼ cup other), 2.5 oz. eq. meat/alt.
• 1 c. romaine lettuce
• 1 c. barley
• ¼ c. carrot
• .5 oz. blue cheese (about 1/8 cup)
• 2 oz. chicken (about 1/2 c., volume may vary depending on product used)
• ¼ c. celery
Per serving: 538 cal., 33 g pro., 67 g carb., 16 g fiber, 16 g fat, 5 g sat. fat, 69 mg chol., 704 mg sod.
* The Meat/Meat Alternate contribution is calculated on an ounce to ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.
* Premade blue-cheese dressing may also be used. Simply add hot sauce to achieve the desired heat level. Nutritional information will vary.
Note: For each salad, you will need a 16-oz. clear cup with a flat no-slot lid and a domed no-hole lid, as well as a 2-oz. portion cup with lid.