Ingredients to Consider for the Salad Bar Dark Greens Vegetables Fruits Protein Items Grain Items Other Items Salads Dark Green Leaf Iceberg Lettuce Apples Bean Salad LF Yogurt WG Variety of Bananas #Meats: Turkey, Romaine Asparagus Corn Relish Varieties Dressings, LF and Kiwifruit Tuna, Chicken, Ham Precut lettuce Beans: Marinated WG Croutons FF Melons: # Meat Salads: mix Garbanzo Veggies WG Crackers *Pickles Cantaloupe #LF Cheese Spinach Kidney Fruit Salad WG Pita *Olives, Black and Honeydew #LF String Cheese Broccoli Black Waldorf Salad WG Tortillas Green Watermelon #LF Cottage Cheese Collard Greens Beets *Potato Salad WG Pasta Oranges #Hard-Cooked Eggs Bok Choy Carrots Squash Salad *WG Pasta Salads LF Sour Cream #Nuts and Nut Peaches Kale Cauliflower Pea Salad WG Rice Guacamole Butters (allergy Plums Celery Pickled Beets *WG Rice Salad *Jalapenos Strawberries Cucumbers #Legumes Peppers Tangerines Beans Green Peas *Pickled Okra Fruit canned in juice Black-eyed peas Jicama *Use prepared *Pickled Yellow or light syrup: Garbanzo beans Mushrooms Apple slices Peppers salads made from Kidney Beans Applesauce Onions grains sparingly Lentils Apricots Red Onions as they may be Navy Beans Peaches Green Peppers high in calories, *Use these items Pinto Beans Pears Yellow Peppers fat and sodium. sparingly as they Mixed Fruit Soy Beans Radishes are high in Mandarin Oranges Peas Scallions Frozen Fruit: sodium. White Beans Apple slices Squash, yellow Blueberries Potatoes Peaches #Use these items Tomatoes: Strawberries sparingly unless Cherry Melon Balls the salad bar Grape Dried Fruit: provides the entire Water Chestnuts Raisins reimbursable meal Cranberries Zucchini Cherries Apples Apricots
Ingredients to Consider for the Salad Bar Dark Greens Vegetables Fruits Salads Protein Items Grain Items Other Items Dark Green Leaf Romaine Precut lettuce mix Spinach Broccoli Collard Greens Bok Choy Kale Iceberg Lettuce Asparagus Beans: Garbanzo Kidney Black Beets Carrots Cauliflower Celery Cucumbers Green Peas Jicama Mushrooms Onions Red Onions Green Peppers Yellow Peppers Radishes Scallions Squash, yellow Potatoes Tomatoes: Cherry Grape Water Chestnuts Zucchini Apples Bananas Kiwifruit Melons: Cantaloupe Honeydew Watermelon Oranges Peaches Plums Strawberries Tangerines Fruit canned in juice or light syrup: Apple slices Applesauce Apricots Peaches Pears Mixed Fruit Mandarin Oranges Frozen Fruit: Apple slices Blueberries Peaches Strawberries Melon Balls Dried Fruit: Raisins Cranberries Cherries Apples Apricots Bean Salad Corn Relish Marinated Veggies Fruit Salad Waldorf Salad *Potato Salad Squash Salad Pea Salad Pickled Beets LF Yogurt #Meats: Turkey, Tuna, Chicken, Ham # Meat Salads: #LF Cheese #LF String Cheese #LF Cottage Cheese #Hard-Cooked Eggs #Nuts and Nut Butters (allergy #Legumes Beans Black-eyed peas Garbanzo beans Kidney Beans Lentils Navy Beans Pinto Beans Soy Beans Peas White Beans #Use these items sparingly unless the salad bar provides the entire reimbursable meal WG Varieties WG Croutons WG Crackers WG Pita WG Tortillas WG Pasta *WG Pasta Salads WG Rice *WG Rice Salad *Use prepared salads made from grains sparingly as they may be high in calories, fat and sodium. Variety of Dressings, LF and FF *Pickles *Olives, Black and Green LF Sour Cream Guacamole *Jalapenos Peppers *Pickled Okra *Pickled Yellow Peppers *Use these items sparingly as they are high in sodium.
SaladBarHandouts.docx