ARCHIVE | FALL HARVEST SALAD

Allergens:

Prep Time:

Yield

7.33

Shelf Life

1
  1. 1

    Place spinach and arugula into a 32 oz container.

  2. 2

    Evenly distribute Squash, Apple Salsa and cranberries over the greens, as shown in the photo.

  3. 3

    Evenly distribute crumbled blue cheese over the salad.

  4. 4

    Garnish by evenly distributing Pumpkin Seeds over the salad.

  5. 5

    Chill to 40°F, then place lid on container.

  6. 6

    Follow custom labeling procedures.

*Serve with Champagne Vinaigrette.

Description

7.33

Serving Size

Shelf Life

1