Recipe Ideas for Next School Year’s Meal Regs

The CIA and two school districts provide menu inspiration.

Kale and Wheat Berry Salad

This salad features cucumber, fennel, red bell pepper, kale, wheat berry and a dash of honey.

Yield: 50 ¾-cup servings

1 ½ lb. kale, chiffonade, stems cut off
2 cups extra virgin olive oil or canola oil
¾ cup lemon juice
¾ cup orange juice
½ cup lime juice
2 oz. minced shallots
1 lb. + 4 oz. diced red bell pepper
2 lb. peeled, diced cucumber
1 cup minced parsley
1 ½ lb. diced fennel bulb or celery
2 lb. + 1 oz. dry wheat berry or 6 lb. cooked wheat berry
¼ cup honey
1 tsp. salt
½ tsp. pepper

See full recipe

Pages