Fruit and Yogurt Salad

Contributing Editor Kelsey Casselbury’s March 2018 Food Focus really spreads on the jam. Using recipes with both grapes and raisins, Casselbury is able to suffuse excitement and whimsy into traditional dishes, like Sloppy Joes and tacos. Use this recipe for Fruit and Yogurt salad as another fun way to incorporate grapes into your menu—your students will be eternally grape-ful!

Serves

20

Per Serving

431 cal., 10 g fat, 17 g pro., 73 g carb., 7 g fiber, 701 mg. sod.

Meal Pattern

2-oz.-eq. meat/meat alternate, 1-oz.-eq. grain, 3/4 cup fruit, 2.5 cups other vegetables

2 lbs., 8 ozs. 2 lbs., 8 ozs. 5 cups 5 cups 5 cups 5 cups 5 cups 20 each 2 ½ qts. 5 cups 20

Spring mix greens Romaine lettuce Pineapple chunks Strawberries, whole Grapes Carrots Cucumber Mozzarella string cheese Yogurt, strawberry-banana Granola Raspberry vinaigrette, 1.5-oz. portions

1. Combine the Spring mix and the Romaine lettuce together. Place 2 cups of the greens in the bottom of a grab ‘n’ go serving container.
2. Arrange ¼ cup each of strawberries, grapes, carrots, cucumbers and pineapple around the top of the greens.
3. Place a 4-oz. individual cup of strawberry-banana yogurt in the bottom-right corner.
4. Portion ¼-cup of granola in a soufflé cup with a lid and place it in the top-left corner of the container.
5. Add one string cheese stick and one pre-portioned pack of raspberry dressing to the top-right corner of the container.
6. Close the container and refrigerate until service. 

Recipe, Photo and Nutritional and Meal Pattern Analyses: Hoover City Schools/Meatless Monday Goes to School, www.meatlessmonday.com

Kitchen Wisdom Says...

• Nice combination of vegetables and fruits with the salad. The vegetables are mild, so they wouldn’t over-power the fruits.
• If the students don’t like the vegetables with the fruits, they could be served on the side of the salad.
• This recipe was trying to be everything to everybody and lacked focus. It just has too many parts to it.