Carrot Salad with Wild Blueberry
Eat your colors with this salad! When your students tire of plain old baby carrots, pull this easy recipe together and bring a whole new look to the salad bar! “There’s never any left in the pan,” says Susan Boivin, Food Service Manager at Camden Hills Regional High School.
½ cup
¼ cup fruit, ¼ cup
red/orange
vegetable
You can also make this recipe using our Savory Base Sauce for more menu flexibility. Learn How »| 4 oz. | Lemon juice |
| 2 oz. | Honey |
| 2.5 oz. | Maple syrup |
| 1 tsp | Kosher salt |
| 4 oz. | Olive oil |
| 1.6 lb./6 cups | Wild Blueberries, thawed |
| 2.2 lbs./6 cups | Carrots, julienne cut |
| 3 cups | Roasted red pepper, canned/diced |
| 1 ¼ cups | Water chestnut, sliced |
| 2 cups | Pineapple tidbits |
| 2 heads | Bibb lettuce |
| Equipment & Utensils: |
|
| 8 oz. | Lemon juice |
| 4 oz. | Honey |
| 5 oz. | Maple syrup |
| 2 tsp | Kosher salt |
| 8 oz. | Olive oil |
| 3.4 lbs./12 ½ cups | Wild Blueberries, thawed |
| 4.6 lbs./12 ½ cups | Carrots, julienne cut |
| 6 cups | Roasted red pepper, canned/diced |
| 2 ½ cups | Water chestnut, sliced |
| 4 cups | Pineapple tidbits |
| 4 heads | Bibb lettuce |
| 16 oz. | Lemon juice |
| 6 oz. | Honey |
| 10 oz. | Maple syrup |
| 1 TBS | Kosher salt |
| 16 oz. | Olive oil |
| 13.5 lbs./25 cups | Wild Blueberries, thawed |
| 9.25 lbs./25 cups | Carrots, julienne cut |
| 12 cups | Roasted red pepper, canned/diced |
| 5 cups | Water chestnut, sliced |
| 8 cups | Pineapple tidbits |
| 8 heads | Bibb lettuce |
Nutrients per servings: See nutrition panel
1.Whisk lemon juice, honey, maple syrup, kosher salt, and olive oil to make a marinade. Add Wild Blueberry and let set.
2.Peel, wash and slice carrots into matchsticks or buy pre-cut. Drain and dice roasted peppers; add to carrots.
3.Drain and add water chestnuts and pineapple to carrots. Gently fold in Wild Blueberries and marinade, serve on a Bibb lettuce leaf.
1.Whisk lemon juice, honey, maple syrup, kosher salt, and olive oil to make a marinade. Add Wild Blueberry and let set.
2.Peel, wash and slice carrots into matchsticks or buy pre-cut. Drain and dice roasted peppers; add to carrots.
3.Drain and add water chestnuts and pineapple to carrots. Gently fold in Wild Blueberries and marinade, serve on a Bibb lettuce leaf.
1.Whisk lemon juice, honey, maple syrup, kosher salt, and olive oil to make a marinade. Add Wild Blueberry and let set.
2.Peel, wash and slice carrots into matchsticks or buy pre-cut. Drain and dice roasted peppers; add to carrots.
3.Drain and add water chestnuts and pineapple to carrots. Gently fold in Wild Blueberries and marinade, serve on a Bibb lettuce leaf.
Critical Control Points for Food Safety:
Keep finished product at <40'F until service.
