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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

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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 | 800-952-5609
Last Reviewed: Tuesday, February 12, 2019
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