Apple and Zucchini Salad

M-339-00 M - Salad, Salad Dressings and Relishes

Color Code: Green Sodium: Low

INGREDIENTS

Item	Measure	Weight	Approx issue
OIL, OLIVE	1-½ cup	11-¼ oz
VINEGAR, RED WINE	1-⅓ cup	11 oz
SUGAR, GRANULATED	½ cup	3-½ oz
SALT	1 tbsp + 1 tsp	0.85 oz
PEPPER, BLACK, GROUND	2 tbsp + 2 tsp	0.58 oz
JUICE, LEMON, BOTTLED	1 tbsp + 1 tsp	0.7 oz
SQUASH, ZUCCHINI, FRESH	1-¾ gal	8 lb 8 oz	9 lb
PEPPER, BELL, GREEN, FRESH	1-¾ qt	1 lb 14 oz	3 lb 14 oz
ONION, RED, FRESH	2-¾ cup	14-½ oz	1 lb 2 oz
APPLE, RED, FRESH	2-½ gal	9 lb 7 oz	12 lb 1 oz
BASIL, FRESH	3-¾ cup	4-¼ oz	6 oz

Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice zucchini and apples ½-inch. Dice green pepper ¼- inch. Dice red onion ⅛-inch. Slice basil 1/8- inch crosswise (chiffonade).
Make dressing by combining oil, red wine vinegar, sugar, salt, pepper, and lemon juice. Whisk until sugar dissolved. Set aside for Step 4.
Combine zucchini, green pepper, onion, and apples in a large bowl.
Drizzle dressing over salad. Sprinkle basil over salad. Gently toss until salad ingredients evenly coated.
Cover and refrigerate at 41°F (5°C) for one hour.
Serve immediately or CP: hold for cold service at 41°F (5°C).

In Step 1, cut apples immediately before assembling salad to minimize brown discoloration.
*Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

Calories 69

Carbohydrates 9 g

Sugars 7 g

Protein 1 g

Fat 3 g

Saturated Fat 0.5 g

Sodium 98 mg

Calcium 14 mg

Fiber 1.6 g