Skip to main content
California Department of Education Logo

Recipe for Snappy Peach Salad

Farmers’ market fresh peach salad recipe with snap peas and sweet chili dressing developed by the California Culinary Centers for school food service menu planning.

Snappy Peach Salad

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 48 Servings

This recipe yields 6 pounds of snappy peach salad for 48 servings: 10½ ounce serving including peach salad, string cheese, and cracker.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 15 pounds as purchased (AP) fresh whole peaches
  • 5 pounds and 8 ounces fresh sugar snap peas
  • ¾ cup lime juice
  • 1½ cups vegetable oil (U.S. Department of Agriculture [USDA] food item)
  • 1 tablespoon red pepper flakes
  • ¾ cup honey
  • 1½ tablespoons table salt
  • 48 each individually wrapped 1 ounce mozzarella string cheese (USDA food item)
  • 48 each whole grain-rich 1 ounce graham crackers

Directions

  1. Rinse peaches and snap peas under cool running water. Allow to air dry.
  2. Slice peaches in half, starting at stem and slicing around pit. Twist to separate and expose pit. Remove pit.
  3. Place peach half, flesh side down, on cutting board. Cut into ½ inch slices lengthwise.
  4. Remove any tough stems from ends of snap peas.
  5. Combine lime juice, oil, red pepper flakes, honey, and salt in 2 quart bowl. Mix thoroughly with whisk to create dressing.
  6. Combine peaches and snap peas in food container.
  7. Gently coat peaches and snap peas with dressing, mixing with hands or plastic spatula. Critical Control Point: Hold salad in refrigerator at 41°F or lower.
  8. Portion 1½ cups or 8½ ounces of salad into each individually hinged salad container.
  9. Serve with 1 ounce sting cheese and 1 ounce whole grain-rich graham cracker for each serving.  

Nutritional Analysis

  • Calories, in K calories: 351.00
  • Carbohydrates, in grams: 41.00
  • Protein, in grams: 11.00
  • Saturated fat, in grams: 5.00
  • Trans fat, in grams: 0.30
  • Total fat, in grams: 17.00
  • Sodium, in milligrams: 532.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 12 pounds of snappy peach salad for 96 servings: 10½ ounce serving including peach salad, string cheese, and cracker.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 30 pounds as purchased (AP) fresh whole peaches
  • 11 pounds fresh sugar snap peas
  • 1½ cups lime juice
  • 3 cups vegetable oil (U.S. Department of Agriculture [USDA] food item)
  • 2 tablespoons red pepper flakes
  • 1½ cups honey
  • 3 tablespoons table salt
  • 96 each individually wrapped 1 ounce mozzarella string cheese (USDA food item)
  • 96 each whole grain-rich 1 ounce graham crackers

Directions

  1. Rinse peaches and snap peas under cool running water. Allow to air dry.
  2. Slice peaches in half, starting at stem and slicing around pit. Twist to separate and expose pit. Remove pit.
  3. Place peach half, flesh side down, on cutting board. Cut into ½ inch slices lengthwise.
  4. Remove any tough stems from ends of snap peas.
  5. Combine lime juice, oil, red pepper flakes, honey, and salt in 2 quart bowl. Mix thoroughly with whisk to create dressing.
  6. Combine peaches and snap peas in food container.
  7. Gently coat peaches and snap peas with dressing, mixing with hands or plastic spatula. Critical Control Point: Hold salad in refrigerator at 41°F or lower.
  8. Portion 1½ cups or 8½ ounces of salad into each individually hinged salad container.
  9. Serve with 1 ounce sting cheese and 1 ounce whole grain-rich graham cracker for each serving.

Nutritional Analysis

  • Calories, in K calories: 351.00
  • Carbohydrates, in grams: 41.00
  • Protein, in grams: 11.00
  • Saturated fat, in grams: 5.00
  • Trans fat, in grams: 0.30
  • Total fat, in grams: 17.00
  • Sodium, in milligrams: 532.00

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Salad recipes
  • Recipes with condiments
  • Side dish recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 48 or yield 96–8½ ounce or 1½ cup snappy peach salad with 1 ounce string cheese and 1 whole grain-rich graham cracker
  • Dressing may be prepared up to 2 days in advance.  

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1 ounce equivalents meat/meat alternative
  • 1 ounce whole grain-rich
  • ¾ cup fruit
  • ¼ vegetable (¼ other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Vegetable oil
  • Individually wrapped 1 ounce mozzarella string cheese

Recipe Roots (Flavor Profile)

  • California fresh

Preparation Time

  • Preparation to serve time: 40 minutes for 48 servings and 1 hour 5 minutes for 96 servings.

Critical Control Point (CCP)

  • CCP: Hold salad in refrigerator at 41°F or lower.

Kid Rating

Five-fork kid rating.

Culinary Center

Monterey Peninsula Unified School District

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Friday, June 16, 2023
Related Content
Recently Posted in Nutrition
  • Rural Non-congregate Meals Listening Session (added 11-Apr-2024)
    The CDE will host a Listening Session on Tuesday, April 30 from 1:00 pm - 2:30 pm on the rural non-congregate meal service option for summer meal programs.
  • Summer Meals Turnip the Beet Award Winners 2023 (added 09-Apr-2024)
    The U.S. Department of Agriculture announced the 2023 Turnip the Beet award winners on March 13, 2024.
  • 2022 KIT $15 Million Funding Award Available (added 09-Apr-2024)
    Announcement regarding the availability of the 2022 Kitchen Infrastructure and Training fund, $15 million residual award amounts, including information on the timing of payment, accounting information, and use of funds.
  • School Lunch Hero Day—May 3, 2024 (added 05-Apr-2024)
    The School Food Hero Day is May 3, 2024. This month is the perfect time to celebrate and recognize the role that food service professionals play in supporting student health, school meals, and learning.
  • S-EBT Notification for CALPADS Administrators (added 04-Apr-2024)
    CALPADS Flash #269 sent on March 19, 2024. This Flash provides information for CALPADS administrators about the process of collecting data for the upcoming 2024 Summer EBT Program (also known as SUNBucks).