Black Pearl Medley® Taj Salad - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 30 1-cup servings

A 1-cup serving provides 1 bread/grain serving, ¼ cup fruit/vegetable.

  • 2 lbs. InHarvest Black Pearl Medley®
  • 2/3 c. lemon juice
  • 1-2/3 T. curry powder
  • 2½ t. kosher salt
  • 1/3 c. honey
  • 2/3 c. mayonnaise
  • 5 c. apples, unpeeled, cored, diced
  • 2½ c. celery, diced
  • 2½ c. cranberries, dried




  1. Cook InHarvest Black Pearl Medley according to package instructions. (The grains should be very tender, yet still retain their natural chewy texture.)
  2. Lay Black Pearl Medley out on a sheet pan and chill.
  3. To prepare the dressing, in a small bowl, whisk together the lemon juice, curry powder, salt, honey and mayonnaise. Refrigerate if not using immediately.
  4. In a large bowl, combine the Black Pearl Medley, apples, celery and cranberries.
  5. Pour the dressing over the salad. Mix well to combine.

Nutrition Facts
Per serving: 324 cal., 4 g pro., 71 g carb., 8 g fiber, 3 g fat, .3 g sat. fat, 1 mg chol., 206 mg sod.