Kale and Blueberry Salad

Recipe Courtesy of Unsplash
Photo Courtesy of Harvest of the Month


  • Local kale, raw - 12.75 lbs
  • Blueberries, raw - 4.25 lbs
  • Cheese: mazzarella - 1.8 lbs
  • Raspberry vinaigrette dressing - 1.5 qts


  1. Rinse kale and pat dry.
  2. Trim off the stem and roughly chop into salad size pieces.
  3. Mix together kale, blueberries and mozzarella.
  4. Portion into 1 cup serving cups and drizzle with dressing.

Critical Control Point:  Hold at 41° F until service.

50 servings makes 18 lbs

Serving Information

For Program
Serving Size
Serving Utensil
1 cup

Meal Pattern Contribution

Food Component
Dark Green
3/4 C
1/4 C
Meat/Meat Alternate
1/2 oz