Shake up lunchtime menus with this colorful and textured salad.
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Tree nuts, wheat, soybeans
2 oz meat/meat alternative (1 oz eq each from walnuts and edamame), 1 oz eq whole grain-rich grains, 1/2 cup vegetable (1/4 cup red/orange, 1/4 cup other vegetable)
California walnuts are best kept frozen, and can be used from a frozen state.
Walnuts are the only nut significantly high in the oemga-3 fatty acid aplha-linolenic acid (ALA) (2.5g/oz).
If red bell peppers are used, vegetable credit changes to 1/2 cup red/organcevegetables. Green and yellow peppers credit as other vegetables.
Day Prior to Service
Pre-Prep:
Prep:
CCP: Pre chill ingredients for foods served cold (sandwiches and salads) below 41°F before combining.
Cook:
CCP: Heat until an internal temp. is reached of 140°F for 15 seconds
Cool:
CCP: Hold below 41°F, and never handle ready to eat foods with bare hands
CCP: Do not exceed a total cooling time of six hours using appropriate procedures
Prep:
CCP: Hold below 41°F, and never handle ready to eat foods with bare hands
Prep:
CCP: Hold below 41°F
Pre-Prep:
Day of Service
Prep:
CCP: Prepare foods at room temperature in two hours or less
CCP: Hold below 41°F
Serve:
CCP: Hold below 41°F