Asian Cranberry Pasta Salad - School Recipe

Short description:

A fresh entrée loaded with flavor! Prep Time: 20 mins | Cook Time: 15 mins | Serving Size: 2 1/2 cups (235 grams) | Yield 48

Ingredients:

6 lbs (12 cups dry, 48 cups cooked) Whole wheat spaghetti, uncooked

8 cups (64 oz) Lite Asian toasted sesame dressing

6 lbs (12 cups) USDA Diced cooked chicken (Material #100101)

3 lbs, 8 oz (7 cups) Fresh red peppers

1 lbs, 12 oz (3.5 cups) Broccoli florets RTU

4 lbs (24 cups) Romaine lettuce, roughly chopped

12 cups Ocean Spray® dried cranberries

Directions:

  1. Fill a large pot with approximately 7 gallons of water and bring to a boil. Add uncooked pasta and stir gently. Return to a boil and cook pasta for 7 minutes, until al dente.
  2. Drain quickly and rinse under cold water to stop the cooking process. Drain thoroughly and transfer to a large pan. Allow to cool completely. Mix with dressing. Cover and refrigerate until ready to use.
  3. Wash peppers thoroughly and drain. Slice peppers into thin strips.
  4. Arrange ingredients into an assembly line in the following order: lettuce, pasta, chicken, peppers, broccoli and cranberries.
  5. Assemble salads: Place 1/2 cup of romaine in serving container. Top with 1 cup of pasta, 2 ounces of diced chicken, 1/4 cup of bell pepper and 1/4 cup broccoli florets. Top with 1/4 cup dried cranberries. Refrigerate until service.

Each serving provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternate, 1/2 cup fruit, 1/2 cup dark green vegetable and 1/4 cup red/orange vegetable.

Per serving:

Nutrient

Value (%DV)

Calories

523

Total Fat

20.6g

Saturated Fat

3.0g

%Cals from Saturated Fat

5.2%

Trans Fat

0g

Cholesterol

37mg

Sodium

447mg

Carbohydrate

69.5g

Dietary Fiber

9.5g

Protein

21.5g

Vitamin A

3744 IU (75%)

Vitamin C

74.6mg (124%)

Calcium

60mg (6%)

Iron

3.1mg (17%)


Yield:

48

Best made with:
Ocean Spray® Dried Cranberries
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