Spice Up National School Lunch Week – Southwestern Style!

This week is National School Lunch Week!

For NSLW 2016, we are featuring recipes from our 2016 Meals Plus Customer Cookbook. This cookbook will feature 50+ delicious school meal recipes submitted by Meals Plus Customers and school lunch recipes using USDA Foods. And best of all – every Meals Plus Customer receives one free copy! The cookbook will be available to download for everyone this fall. 

Today’s featured recipe is Southwestern Vegetarian Salad and was submitted by Asheboro City Schools (NC).

Ingredients:
3 oz. – salad mix
2 oz. –  Bush’s taco fiesta black beans
2 oz. – yellow shredded cheddar cheese, RF
1 oz. – peeled raw cucumber
3 each – cherry tomatoes

southwesternDirections:
1. Place 2 cups (3oz) of salad mix in plastic container.
2. Place 2 oz. of drained beans in the center of the lettuce.
3. Above the beans, sprinkle 2 oz. of cheese.
4. In the bottom left hand corner, place tomatoes.
5. In the bottom right hand corner, place sliced cucumbers.
6. Place 8 packs of crackers in the container.
7. Before closing the lid of the container, place 6 partially open containers on a full sheet pan and place in the walk-in for 5 minutes. (This will help bring down the temperature of all the food items quickly and prevent condensation.)
8. After 5 minutes, close the lid and put a label on it.

southwestern2Nutrients per serving:
Calories – 415
Chol (mg) – 32.00
Sodium (mg) – 1073.55
Fiber (gm) – 8.23
Iron (mg) – 3.14
Calc (mg) – 556.84
Vit A (IU) – 5556.78
Vit C (mg) – 12.65
Protein (gm) – 22.91
Carb (gm) – 47.33
Tot Fat (gm) – 14.86
Sat Fat (gm) – 8.58
Sugars (gm) – 4.12
Trans Fat (gm) – 0.000*

school_menu_requirments