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February 5, 2018

Crunchy Apple Salad

Crunchy, sweet and tart, this salad will brighten any menu or salad bar! 
This is an autumn apple and cabbage, or a winter honey, school food service recipe. 
Cooking and prep level: Basic
Adapted from Washington State Schools Scratch Cooking Book – La Conner School District
  • Prep Time50 min
  • Total Time50 min
  • Yield100
  • HAACP Process1
  • USDA Meal Components
    • other vegetable: ¼ c
    • Fruits: ⅛ c

Ingredients

  • 3 lbs 2 oz Cabbage, fresh shredded
  • 1 lb 4 oz Carrots, fresh shredded
  • 3 lbs 12 oz Apples, fresh skin on sliced
  • ⅔ cup Sunflower Seeds, toasted
  • ⅔ cup Cherries, dried unsweetened

Dressing

  • 1 cup Apple Cider Vinegar
  • 5 Tbsp Olive Oil
  • 3 Tbsp + 1 tsp Honey, pure local
  • 2 tsp Salt

Method

1

Chop apples into ½ inch pieces.

2

Toss all salad ingredients in a deep hotel pan.

3

In a large bowl whisk vinegar with honey and salt. Slowly stream oil into vinegar while whisking to incorporate.

4

Toss dressing with salad ingredients to coat.

5

CCP: Refrigerate and hold at 41 F or lower until service.

6

Portion in a ⅜ cup serving.

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Filed Under: Autumn, Food Service Recipe, Winter

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