Walnut & Apple Waldorf Salad with Yogurt

DESCRIPTION

Download the recipe card

Total Time
0 Mins
Serves
100
Serving Size
1 cup
Meal
Lunch

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
340 cal
Total Fat
19 g
Saturated Fat
1.75 g
Cholesterol
5 mg
Sodium
55 mg
Carbohydrates
31 g
Dietary Fiber
4 g
Total Sugars
22 g
Protein
15 g

Ingredients

  • 6 lb. + 4 oz. California walnuts
  • 12 lb. + 8 oz. fresh sliced apples
  • 3 lb. + 12 oz. dried cranberries, USDA material #100301
  • 25 lb. plain yogurt (high protein), USDA material #110397

Meal Equivalencies

2 oz meat/meat alternative (1oz eq each from walnuts and yogurt), 3/4 cup fruit

Production Notes

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid
(ALA) (2.5g/oz).

Allergens

Milk, Tree Nuts.

Preparation

Step 1

Day of Service:

Pre Prep:

  • Clean and sanitize workstation.
  • Set up 6-quart food processor with S blade.
  • Set up large mixing bowl with a whisk or paddle. (If mixing by hand, pull a spatula and large bowl).
  • Pull California Walnuts and Fresh Apple Slices from cooler and place at workstation.

 

CCP: Prepare foods at room temperature in two hours or less.

Prep:

Step 2

  • Wash hands thoroughly and put on gloves.
  • Add 2 ½ lbs. of walnuts to the food processor.
  • Pulse 10 times, to roughly chop walnuts. Do not over-process.
  • Empty walnuts into large mixing bowl.
  • Repeat for 3 additional batches of walnuts.
  • Using same processor, add 2 lbs. of apple slices.
  • Pulse lightly 4-5 times or until the apples are roughly chopped. Do not overfill the processor to ensure apples are chopped and not pureed.
  • Add apples to the walnuts in the large mixing bowl.

CCP: Never handle ready to eat foods with bare hands.

 

Step 3

  • Pull dried cranberries and plain yogurt from cooler and place at workstation.
  • Wash hands thoroughly and put on gloves.
  • Add dried cranberries to the walnuts and apples and fold all together.
  • Fold in the yogurt.
  • Blend gently to avoid bruising the apples.

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

 

Step 4

  • Pull 8 oz. spoodle and 10 oz. dish & covers.
  • Wash hands thoroughly and put on gloves.
  • Using one 8 oz. spoodle, portion 1 cup into each container.
  • Cover and date stamp.
  • Place on sheet pan in single layer and refrigerate until service.

CCP: Hold below 41°F.

 

Step 5

  • Serve: One Walnut and Apple Waldorf Salad with yogurt.
  • Serve this fruit salad with whole grains and a walking salad for grab & go fun.
  • This Waldorf salad can be served immediately or refrigerated for 24 hours.

CCP: Hold below 41°F.