SA906 - WHEAT BERRY SALAD

Recipe Source: BVSD
  • 1
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 CUP
  • Nutrition Link: 80123
  • Food Category: Grains
  • HACCP: SALAD
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Black bean yield 75%.

    Pepper yield 80%.


    Cook wheatberries per package directions. They will soften and begin to bloom. Cool completely.


    Drain and chill beans.

    Small dice green pepper.

    Chop green onion and cilantro.
    Squeeze limes - 1 lime should yield 2 T juice. 4 T juice required for 2 qt salad.

  • Preparation Instructions:

    Combine cooked wheatberries, black beans, onion, and cilantro.


    In a separate bowl whisk together lime juice, oil, cumin, salt and pepper.

    Pour dressing over salad and toss well.
    Transfer to hotel pans. Cover, label, date.


    Keep cold per HACCP until transported.

  • Serving Instructions:

    Keep salad cold until use on salad bar.
    Transfer salad to salad bar 1/4 pan and place on salad bar.
    Salad is whole grain and can be served on pizza and pasta days to fulfill whole grain requirement of HUSSC.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 127.99
Dark Green: 0 Milk: 0 Sat. Fat: 2.53%
Red Orange: 0 Grains: 0.75 Sodium: 305.43
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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