School Meals

Asian Salad Bowl

Brought to You by Reed Alexander

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Nutrition Info



Asian Salad Bowl was paired with 1 small banana and 8 oz of skim milk to form a complete meal that meets the requirements of the USDA final rule on nutrition standards for school meals.

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(Portions: 100)

Ingredients

  • 3.5 lbs Soba noodles
  • 19 lbs bok choy, shredded
  • 10.5 lbs mix of red, green and yellow peppers
  • 8.8 lbs snow peas
  • 27.4 lbs mandarin oranges or approx. 4-1/8 each #10 cans (canned in light syrup or natural juice)
  • 12.5 lbs grilled chicken
  • 2 lbs sesame seeds to garnish (optional)
  • Kewl Asian Dip (See ingredients and recipe below.)
  • 100 rice cakes (cheddar or variety of choices)

For one serving

  • 1/2 cup Soba noodles
  • 1/2 cup shredded bok choy (steamed)
  • 1/4 cup mix of red, green and yellow peppers, diced
  • 1/4 cup snow peas
  • 1/2 cup mandarin oranges (canned in light syrup or natural juice)
  • 2 oz grilled chicken
  • 1 tablespoon sesame seeds (optional)
  • 1 oz Kewl Asian Dip (See ingredients and recipe below.)
  • 1 Rice cake

Preparation

  1. Prepare Soba noodles according to manufacturer’s directions.
  2. Shred and steam bok choy for approximately 3 to 5 minutes. Cook until stalks are tender and leaves just wilted. Be careful not to overcook.
  3. Chop or dice peppers.
  4. Serve in 30 oz bowl.
  5. Place noodles in bottom of bowl.
  6. Arrange bok choy, peppers, snow peas and oranges around perimeter of bowl in individual clumps.
  7. Place sliced grilled chicken on top.
  8. Sprinkle with sesame seeds (optional).
  9. Serve with 1 oz of Kewl Asian Dip and 1 rice cake.

Kewl Asian Dip

(100, 1 oz portions)

Ingredients

  • 1/8 cup granulated garlic
  • 2½  cups rice vinegar
  • 1/8 cup ground ginger
  • 3 cups olive oil
  • 3 cups reduced sodium soy sauce
  • 1 quart water
  • 16 oz honey

Preparation

  1. Combine all ingredients in a mixer bowl.
  2. Blend for 3 minutes at medium speed.
  3. Cover and refrigerate at 41°F or below until served.
  4. For best results, refrigerate overnight to develop flavors.
  5. Stir or shake well before service.