A Field Guide To Salad Bars In Schools - Minnesota Department of ...
A Field Guide To Salad Bars In Schools - Minnesota Department of ...
A Field Guide To Salad Bars In Schools - Minnesota Department of ...
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Red Pepper, diced 112 svg/bg 7 cp/3 bg NC<br />
Green Pepper, diced 112 svg/bg 7 cp/3 bg NC<br />
Onions, diced 380 svg/bg 9 ½ cp.3 lb. bg NC<br />
Corn, drained 144 svg/cn 6 can/cs NC<br />
Garlic, minced 1800 svg/jar 3 ¾ cp/32 oz. jar US<br />
Jalapeno pepper 140 svg/cn 2 cp/28 oz cn US<br />
Dressing, black bean 160 svg/bg 8 cp/bg NC<br />
Corn and Edamame <strong>Salad</strong><br />
Corn, drained 40 svg/cn 6 cn/cs NC<br />
Edamame 135 svg/bg 6 ¾ cp/2 ½ lb bg NC<br />
Onion, diced 384 svg/bg 9 ½ cp/3 bg NC<br />
Pepper, red diced 288 sg/bg 7 cp/3 bg NC<br />
Cilantro, chopped 2,000 svg/bg 12 ½ cp/bg NC<br />
Dressing, corn & edamame 320 svg/bg 8 cp/bg NC<br />
Italian Bean and Pasta <strong>Salad</strong><br />
Pasta, macaroni 27 svg/bg 15 cp/9 lb. bg NC<br />
Beans, pinto 54 svg/can 9 cups can<br />
NC<br />
6 can/cs<br />
<strong>To</strong>matoes,diced 85 svg/bg 11 cp/bg NC<br />
Onions, diced 256 svg/bg 9 ½ cp.3 lb. bg NC<br />
Green pepper, diced 95 svg/bg 7 cp/3 lb. bg NC<br />
Dressing, Italian fat-free 120 svg/gal 16 cp/gal US<br />
A <strong>Field</strong> <strong>Guide</strong> to <strong>Salad</strong> <strong>Bars</strong> in School 38