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Fruit and Cottage Cheese Salad
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup of cottage cheese, 1 muffin, 1/2 cup fruit
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cheese, Cottage, 2% Milkfat, MS | 25 pound(s) |
Grapes, Red/Green, Seedless, Bulk, Fresh, #648 | 4 pound(s) |
Apples, Raw, Red Delicious, #613 | 20 each |
Oranges, Assorted Varieties, Raw, #621 | 20 each |
Bananas, Raw, Regular, Green Tips, #614 | 20 each, medium |
Strawberries, Fresh, Whole, #628 | 4 pound(s) |
Muffin Loaf, Blueberry, WGR, #20 | 100 muffin loaves |
DIRECTIONS
1. | Rinse fruit under cold running water, then drain off water. |
2. | Using a #8 scoop, portion 1/2 cup cottage cheese in each container. Add 1/2 cup fruit (or 1 whole fruit), and 1 muffin loaf to the container. |
3. | Cover with plastic wrap and place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers . |
Production Notes
Use commodity products when available.
Fruit may be served whole or sliced, depending on student's preferences.
Serving Notes
Garnish cottage cheese with one half maraschino cherry or creatively arrange fruit around cottage cheese.
Miscellaneous Notes
Presentation Ideas: Line plates with lettuce leaves prior to arranging fruit.
A container allowing space for the salad, cottage cheese and muffin is recommended. Clear plastic lid for eye appeal is preferable.
Crediting is based on fruit listed in the ingredients. If serving other fruits, reference the Food Buying Guide to determine the serving size required to meet the fruit component.