Kale Citrus Salad

Name: Kale Citrus Salad
Ingredients: 5 lbs + 10 oz Kale, trimmed; 1 #10 cans Oranges, mandarin, drained; 1 lb Cranberries, dried; 3 oz Seeds, sunflower, unsalted; 10 oz Vinegar, apple cider (1-1/4 cup); 10 oz Juice, orange (1-1/4 cup); 10 oz Oil, vegetable (olive oil blend) (1-1/4 cup); 2/3 cup Mustard, Dijon; 2/3 cup Honey; 1 tbsp Salt, kosher

Eight black square containers on a metal tray, each holding a salad made of dark?green kale, bright?orange mandarin slices, deep?red dried cranberries, and tan sunflower seeds

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Recipe HACCP Process:

#1 No Cook

Serving Size:

1 Cup

Yield: 50

Source:

Rooted in Flavor: Harvest of the Month Recipes Made Easy

Ingredients

5 lbs + 10 oz Kale, trimmed
1 #10 cans Oranges, mandarin, drained
1 lb Cranberries, dried
3 oz Seeds, sunflower, unsalted
10 oz Vinegar, apple cider (1-1/4 cup)
10 oz Juice, orange (1-1/4 cup)
10 oz Oil, vegetable (olive oil blend) (1-1/4 cup)
2/3 cup Mustard, Dijon
2/3 cup Honey
1 tbsp Salt, kosher

Instructions:

Wash the kale thoroughly. Remove stem. Cut into bite-sized pieces.
Combine dressing ingredients and whisk or blend thoroughly.
Add kale to a large standing mixer and add half of the dressing into the mixer with kale. Mix on low speed for 1 to 2 minutes to tenderize the kale. Do not overmix. Add remaining dressing as needed. Refrigerate and let sit overnight.
Before service, toss in oranges, and dried cranberries. Garnish with sunflower seeds.
CCP: Hold for cold service at 41 °F or below.

Nutritional Analysis:

Serving: 1cupCalories: 140kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 220mgFiber: 3gSugar: 10g

Meal Component Information:

Vegetable – 1/2 cup

Fruit – 1/4 cup

Note:

This Recipe uses USDA Foods for a Cost-Effective Dish.