Lunch Menu

Menus are subject to change. Daily servings for Lunch: 2-3 oz. Protein, 1 cup fruit/ vegetable, 1 serving Bread, 8 oz. Milk. Students may select a minimum of 3 items and are encouraged to select 5 items for lunch. Breakfast includes: Juice Choice, Milk Choice, 2 Breads OR 1 meat/1 Bread.

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, S. W., Washington, DC 20250-9410 or call (202)720-5964 (voice and TDD).

Veggie Cup* (Carrot sticks, Broccoli, Cauliflower Florets w/ dip)

Sandwich Trimming* (Lettuce leaf/Tomato Slice/ Sliced Onion/ Pickles)

Fruit Salad Recipe no. SRF5

Ingredients	Weight/Measure	Directions
Sliced peaches	1 #10 can	Open & drain. Reserve Juice
Pineapple Tidbits	1 #10 Can	Open & drain. Reserve Juice
Mixed Fruit	1 #10 can	Open & Drain
Diced Pears	1 #10 Can	Open & Drain
Fresh Apples	2 pounds	Wash,Core & dice
Sugar Free Vanilla Pudding	8oz pkg.
Miniture Marshmallows	2 cups
		Drain fruit, reserving ¾ gallon to mix with pudding. Mix all fruits together. Mix pudding with juice. Pour juice/pudding mixture over fruits and mix well. Portion into serving cups. Top each cup with 4 miniature marshmallows.
Yield: 102 (1/2 cup) servings

CHEF SALAD
YIELD: 100 servings
ELEMENTARY PER SERVING: Cals 128, Chol 27 mg, Sodium 631 mg, Fiber 1.69 g, Iron 1.26 mg, Calcium 295.98 mg, Vit A 504 RE, Vit C 20.44 mg, Prot 15.59g, Carb 3.64 g, Fat 5.85 g, Sat Fat 3.45 g
SECONDARY PER SERVING: Cals 239, Chol 55 mg, Sodium 1242 mg, Fiber 1.69 g, Iron 1.41 mg, Calcium 554.52 mg, Vit A 561 RE, Vit C 20.44 mg, Prot 29.68 g, Carb 4.21 g, Fat 11.49 g, Sat Fat 6.88 g

INGREDIENTS
Romaine, chopped – 13 lbs
Spinach, fresh, washed, de-stemmed – 8 lbs
Cheddar cheese, shredded – 6.25 lbs (Elementary) 12.5 lbs (Secondary)
Carrots, fresh, shredded – 3.25 lbs
Tomatoes, fresh, diced – 3.25 lbs
Turkey, deli, diced - 6.25 lbs (Elementary) 12.5 lbs (Secondary)

DIRECTIONS
1. Critical Control Point: Maintain all ingredients at 41 ° F or below during salad assembly, storage and service.
2. Mix the romaine and spinach, set aside.
3. Assemble chef salad in a 24 oz container as follows:
1.5 cups of romaine/spinach mixture
1 oz (Elementary) 2 oz (Secondary) cheddar cheese
1 tbsp carrots
1 tbsp tomatoes
1 oz (Elementary) 2 oz (Secondary) diced turkey
4. Seal container lid. Critical Control Point: Label, date and refrigerate at 41 ° F or below

Last Modified on October 24, 2008

W arren County School System does not discriminate on the base of race, sex, color, age, religion, national origin, handicap, or veteran status in educational opportunities, programs, activities, and opportunities for employment and benefits. Student and Employee Rights, grievance procedures and forms can be found in the Warren County Board of Education Policy Manual, posted in the schools or at the Central Office.

E l Sistema de Escuelas del Condado de Warren, no discrimina en base a raza, sexo, color, edad, religion, origen natal, impedimento o condicion de veterano en la medida de oportunidades educacionales, programas, activitidades, oportunidades de empleo y beneficios.