BERRY, ALMOND & GOAT CHEESE SALAD
HACCP rules:
Prep Time:
Yield
1
Shelf Life
1
- 3/4 ozorganic baby arugulaBERRY, ALMOND & GOAT CHEESE SALAD
- 1 1/2 ozlacinato kalewashedtrimmedstems removed1/2″ julienne
- 1 1/4 ozRed Quinoa – PreprecipeBERRY, ALMOND & GOAT CHEESE SALAD
- 1 ozfresh blueberrieswashed
- 1 1/2 ozfresh strawberrieswashedtrimmedquarteredNOTE*
- 1/2 ozNuts – Almonds – CandiedrecipeBERRY, ALMOND & GOAT CHEESE SALAD
- 1/2 ozgoat cheeseBERRY, ALMOND & GOAT CHEESE SALAD
- 1 1/2 flozVinaigrette – White BalsamicrecipeBERRY, ALMOND & GOAT CHEESE SALAD
- 1
In a stainless steel bowl, combine arugula and kale. Gently toss together until well combined, then place into a 32 oz container.
- 2
Evenly distribute Quinoa, blueberries, fresh strawberries and Candied Almonds over the greens, as shown in the photo.
- 3
Crumble goat cheese into dime sized pieces evenly over the salad.
- 4
Chill to 40°F, then place lid on container.
- 5
Follow custom labeling procedures.
- 6
Serve with a ramekin of White Balsamic Vinaigrette.
*Halve small strawberries
Description
1
Serving Size
—
Shelf Life
1