Speckled Salad



3/4 cup frozen, cooked, chopped broccoli
1 cup frozen cooked carrot(s)
1/2 cup frozen cooked cauliflower
1/2 cup frozen cooked peas
1/2 cup spinach
1 cup sliced cucumber
2 Tbsp. Italian dressing


Cook broccoli, carrots, cauliflower and peas as directed on packages. Slice into small pieces, if needed. Slice cucumber. In large bowl, layer broccoli on the bottom, carrots, cauliflower, peas and cucumber on top. Top by pouring salad dressing on top so it drips through the layers. Spoon 1/2 cup servings onto plates.

Yield: 3 cups
Serving Size: 1/4 cup salad is a 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: CACFP Menu Planning Guide, Team Nutrition



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