Rainbow Citrus Salad
By Jennifer M., Craig D., Coleen M. and erin b. from Burke Middle/High School, Charleston, SC.
Description
A sweet and citrusy tangle of colorful garden veggies, lightly tossed with cheese and raisins.
Nutrition Facts
Serving size: 1/2 cup
| Calories | 31.52 |
| From Fat | 34% |
| From Saturated Fat | 7% |
| From Sugar | 9% |
| Sodium | 143mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Orange juice | 1 tsp | 2 Tbsp + 2 tsp |
| Broccoli, raw, stems only, chopped as slaw | 6 1/3 oz | 3 lbs 5 1/3oz |
| Cheese, Parmesean, hard, shredded | 2 tsp | 5 Tbsp + 1tsp |
| Cucumber, raw | 1 2/3 oz | 13 1/3 oz |
| Lettuce, raw, shredded | 12 Tbsp+ 2 1/3tsp | 1 Qt + 2cu + 10 2/3 Tbsp |
| Mustard, spicy brown | 1 tsp | 2 Tbsp+ 2 tsp |
| Tomatoes, raw, orange and red | 1 2/3 oz | 13 1/3 oz |
| Vegetable oil, canola | 1 tsp | 2 Tbsp + 2 tsp |
| Turkey ham | 1 2/3 oz | 13 1/3 oz |
| Salt | 1/4 tsp | 1 1/2 tsp |
| Parsley flakes | 1/4 tsp | 1 1/2 tsp |
| Basil, leaf (fresh) | 1/3 tsp | 1 Tbsp |
| Black pepper, ground | 1/4 tsp | 1 1/2 tsp |
| Thyme, dried, ground | 1/4 tsp | 1 1/2 tsp |
Preparation
In a large bowl combine the broccoli slaw, cucumbers, tomatoes, turkey ham*, basil, parsley and thyme. Mix together evenly. In another mixing bowl combine the orange juice, mustard and cheese and incorporate evenly. Using a whip slowly stream in the oil and emulsify. Season the broccoli salad with salt and pepper and add the dressing to lightly coat it. Serve in the iceberg lettuce cups
*Optional: for a kid-approved vegetarian version, replace the turkey ham with golden raisins!
0 comments