Melon Mint Salad

Name: Melon Mint Salad
Ingredients: 3 Tbsp + ½ tsp Honey; 3 Tbsp + ½ tsp Lemon juice (raw - see note); 6 lbs + 4oz Watermelon (raw - see note); 6 lbs + 4oz Melons (honeydew, raw - see note); 6 lbs + 4oz Melons (cantaloupe, raw - see note); ¾ cup + ½ Tbsp Mint leaves (fresh )

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

½ cup

Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe

Ingredients

3 Tbsp + ½ tsp Honey
3 Tbsp + ½ tsp Lemon juice, raw – see note
6 lbs + 4oz Watermelon, raw – see note
6 lbs + 4oz Melons, honeydew, raw – see note
6 lbs + 4oz Melons, cantaloupe, raw – see note
¾ cup + ½ Tbsp Mint leaves, fresh

Instructions:

In a small bowl, combine honey and lemon juice. Stir well and set aside.
Wash each melon.
Cut cantaloupe and honeydew in half and remove seeds. Cut away melon rinds and dice into 1” cubes.
Cut away watermelon rind and cut into 1” cubes.
In a large bowl, combine the fruit. Pour honey and lemon mixture over melon and mix to combine.
Sprinkle mint over melon mixture and mix to combine.
Hold at 41° or lower until service.

Nutritional Analysis:

Calories: 61.03kcalCarbohydrates: 15.24gProtein: 1.14gFat: 0.28gSaturated Fat: 0.06gTrans Fat: 0gCholesterol: 0mgSodium: 19.97mgFiber: 1.21gSugar: 13.69g

Meal Component Information:

Fruit – 0.5 cup

Note:

Choose USDA foods whenever available to save on cost.

Yield: Cantaloupe, whole 1 lb = .47 lb peeled and cut

Yield: Honeydew melon, whole 1 lb = .46 lb peeled and cut

Yield: Watermelon, whole 1lb = .61 lb peeled and cut