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LENTIL SALAD

RECIPE DETAILS

Item ID: SA900

Serving Description: 1/2 Cup

Food Category: Salads

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: SA900

Serving Description: 1/2 Cup

Food Category: Salads

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yields:
Red pepper: 80%
Drained black beans: 56%
Onions: 88%

Preparation

1. Boil or steam lentils until al dente. Cool.
2. Drain black beans.
3. Small dice the red pepper and red onion.
4. Chop cilantro.
5. Whisk all liquid ingredients with spices and honey to create dressing.
6. Mix together all ingredients.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.75 Calories: 113.35
Dark Green: 0 Milk: 0 Sat. Fat: 2.86%
Red Orange: 0 Grains: 0 Sodium: 110.89
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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