Asian-inspired Chop Salad with Ginger Sunbutter Dressing State(Texas) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
This crunchy, tasty Asian-inspired salad features Texas grown hydroponic lettuce, fresh vegetables, edamame, whole-grain wonton strips, and a creamy ginger Sunbutter dressing.
NSLP/SBP CREDITING INFORMATION:
One salad, 2 Tbsp dressing, and ½ oz wonton strips provide:
Crediting Edamame as Meats/Meat Alternates: ½ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable, and 1 oz eq meat/meat alternate.
Or
Crediting Edamame as Vegetables: ½ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable, ⅛ cup additional vegetable, and ¼ cup beans/peas (legumes).
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Texas Department of Agriculture
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state_developed_recipes/texas/texas-asian-inspired-chop-salad-with- ginger-sunbutter dressing-schools-state-developed.pdf

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Prep Time 2 hours
Cook Time 0 minutes
Total Time 2 hours

Ingredients
 

50 Servings

    Weight

    • 11 oz Canola oil
    • 8 oz Honey
    • 6 oz Rice vinegar, unseasoned
    • 6 oz Lime juice, fresh
    • 10 ½ oz Sunbutter, no sugar added
    • 3 ³⁄₁₀ oz  Soy sauce, low sodium
    • 2 ⅒ oz Ginger root, fresh, finely chopped
    • 3 oz Sriracha sauce
    • 1 ⅕ oz Garlic, fresh, minced
    • 4 lb


       *Lettuce, hydroponic, Texas/local, chopped
      Or
       Romaine or dark green loose leaf lettuce, chopped
    • 12 oz Cilantro, fresh, coarsely chopped
    • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
    • 1 lb 11 oz *Carrots, fresh, peeled, grated
    • 1 lb 9 ½ oz *Bell pepper, red, julienned
    • 1 lb 6 oz *Cabbage, red, shredded
    • 4 lb 12 oz Edamame, frozen, prepared
    • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
    • 1 lb 9 oz Wonton strips, whole grain
    • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

    Measure

    • 1 ½ cups Canola oil 
    • ¾ cup Honey
    • ¾ cup Rice vinegar, unseasoned
    • ¾ cup Lime juice, fresh
    • 1 ⅙ cups Sunbutter, no sugar added
    • ⅜ cup Soy sauce, low sodium 
    • ⅜ cup Ginger root, fresh, finely chopped
    • ¼ cup Sriracha sauce
    • ¼  cup Garlic, fresh, minced 
    • 3 gal 2 cups


       *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
    • 1 qt Cilantro, fresh, coarsely chopped
    • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
    • 1 qt 3 cups *Carrots, fresh, peeled, grated
    • 1 qt 3 cups *Bell pepper, red, julienned
    • 1 qt 3 cups *Cabbage, red, shredded
    • 3 qt 2 cups Edamame, frozen, prepared
    • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
    • 3 qt ½ cup Wonton strips, whole grain
    • 1 cup Sunflower seeds, toasted (optional garnish)

    100 Servings

      Weight

      • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
      • 1 lb Honey
      • 11  oz Rice vinegar, unseasoned 
      • 11 oz Lime juice, fresh
      • 1 lb 5 oz Sunbutter, no sugar added
      • 6 ⅗ oz Soy sauce, low sodium
      • 4 ⅕ oz Ginger root, fresh, finely chopped 
      • 4 ⁷⁄₁₀ oz Sriracha sauce
      • 2 ⅘ oz Garlic, fresh, minced
      • 8 lb


         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
      • 1 lb 10 oz Cilantro, fresh, coarsely chopped
      • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
      • 3 lb 6 oz *Carrots, fresh, peeled, grated
      • 3 lb 3 oz *Bell pepper, red, julienned
      • 2 lb 12 oz *Cabbage, red, shredded 
      • 9 lb 8 oz Edamame, frozen, prepared
      • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
      • 3 lb 2 oz Wonton strips, whole grain
      • 10  oz Sunflower seeds,toasted (optional garnish)

      Measure

      • 3 cups Canola oil
      • 1 ½ cups Honey
      • 1 ½ cups Rice vinegar, unseasoned
      • 1 ½ cups Lime juice, fresh
      • 2 ⅓ cups Sunbutter, no sugar added
      • ¾ cup Soy sauce, low sodium
      • ¾ cup Ginger root, fresh, finely chopped
      • ½ cup Sriracha sauce
      • ½ cup Garlic, fresh, minced
      • 6 gal 1 qt


         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
      • 2 qt Cilantro, fresh, coarsely chopped
      • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
      • 3 qt 2 cups *Carrots, fresh, peeled, grated
      • 3 qt 2 cups *Bell pepper, red, julienned
      • 3 qt 2 cups *Cabbage, red, shredded
      • 1 gal 3 qt Edamame, frozen, prepared
      • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
      • 1 gal 2 qt 1 cup Wonton strips, whole grain
      • 2 cups Sunflower seeds,toasted (optional garnish)

      Quantity
       

      50 Servings

        Weight

        • 11 oz Canola oil
        • 8 oz Honey
        • 6 oz Rice vinegar, unseasoned
        • 6 oz Lime juice, fresh
        • 10 ½ oz Sunbutter, no sugar added
        • 3 ³⁄₁₀ oz  Soy sauce, low sodium
        • 2 ⅒ oz Ginger root, fresh, finely chopped
        • 3 oz Sriracha sauce
        • 1 ⅕ oz Garlic, fresh, minced
        • 4 lb


           *Lettuce, hydroponic, Texas/local, chopped
          Or
           Romaine or dark green loose leaf lettuce, chopped
        • 12 oz Cilantro, fresh, coarsely chopped
        • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
        • 1 lb 11 oz *Carrots, fresh, peeled, grated
        • 1 lb 9 ½ oz *Bell pepper, red, julienned
        • 1 lb 6 oz *Cabbage, red, shredded
        • 4 lb 12 oz Edamame, frozen, prepared
        • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
        • 1 lb 9 oz Wonton strips, whole grain
        • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

        Measure

        • 1 ½ cups Canola oil 
        • ¾ cup Honey
        • ¾ cup Rice vinegar, unseasoned
        • ¾ cup Lime juice, fresh
        • 1 ⅙ cups Sunbutter, no sugar added
        • ⅜ cup Soy sauce, low sodium 
        • ⅜ cup Ginger root, fresh, finely chopped
        • ¼ cup Sriracha sauce
        • ¼  cup Garlic, fresh, minced 
        • 3 gal 2 cups


           *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
        • 1 qt Cilantro, fresh, coarsely chopped
        • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
        • 1 qt 3 cups *Carrots, fresh, peeled, grated
        • 1 qt 3 cups *Bell pepper, red, julienned
        • 1 qt 3 cups *Cabbage, red, shredded
        • 3 qt 2 cups Edamame, frozen, prepared
        • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
        • 3 qt ½ cup Wonton strips, whole grain
        • 1 cup Sunflower seeds, toasted (optional garnish)

        100 Servings

          Weight

          • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
          • 1 lb Honey
          • 11  oz Rice vinegar, unseasoned 
          • 11 oz Lime juice, fresh
          • 1 lb 5 oz Sunbutter, no sugar added
          • 6 ⅗ oz Soy sauce, low sodium
          • 4 ⅕ oz Ginger root, fresh, finely chopped 
          • 4 ⁷⁄₁₀ oz Sriracha sauce
          • 2 ⅘ oz Garlic, fresh, minced
          • 8 lb


             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
          • 1 lb 10 oz Cilantro, fresh, coarsely chopped
          • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
          • 3 lb 6 oz *Carrots, fresh, peeled, grated
          • 3 lb 3 oz *Bell pepper, red, julienned
          • 2 lb 12 oz *Cabbage, red, shredded 
          • 9 lb 8 oz Edamame, frozen, prepared
          • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
          • 3 lb 2 oz Wonton strips, whole grain
          • 10  oz Sunflower seeds,toasted (optional garnish)

          Measure

          • 3 cups Canola oil
          • 1 ½ cups Honey
          • 1 ½ cups Rice vinegar, unseasoned
          • 1 ½ cups Lime juice, fresh
          • 2 ⅓ cups Sunbutter, no sugar added
          • ¾ cup Soy sauce, low sodium
          • ¾ cup Ginger root, fresh, finely chopped
          • ½ cup Sriracha sauce
          • ½ cup Garlic, fresh, minced
          • 6 gal 1 qt


             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
          • 2 qt Cilantro, fresh, coarsely chopped
          • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
          • 3 qt 2 cups *Carrots, fresh, peeled, grated
          • 3 qt 2 cups *Bell pepper, red, julienned
          • 3 qt 2 cups *Cabbage, red, shredded
          • 1 gal 3 qt Edamame, frozen, prepared
          • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
          • 1 gal 2 qt 1 cup Wonton strips, whole grain
          • 2 cups Sunflower seeds,toasted (optional garnish)

          Ingredients
           

          50 Servings

            Weight

            • 11 oz Canola oil
            • 8 oz Honey
            • 6 oz Rice vinegar, unseasoned
            • 6 oz Lime juice, fresh
            • 10 ½ oz Sunbutter, no sugar added
            • 3 ³⁄₁₀ oz  Soy sauce, low sodium
            • 2 ⅒ oz Ginger root, fresh, finely chopped
            • 3 oz Sriracha sauce
            • 1 ⅕ oz Garlic, fresh, minced
            • 4 lb


               *Lettuce, hydroponic, Texas/local, chopped
              Or
               Romaine or dark green loose leaf lettuce, chopped
            • 12 oz Cilantro, fresh, coarsely chopped
            • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
            • 1 lb 11 oz *Carrots, fresh, peeled, grated
            • 1 lb 9 ½ oz *Bell pepper, red, julienned
            • 1 lb 6 oz *Cabbage, red, shredded
            • 4 lb 12 oz Edamame, frozen, prepared
            • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
            • 1 lb 9 oz Wonton strips, whole grain
            • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

            Measure

            • 1 ½ cups Canola oil 
            • ¾ cup Honey
            • ¾ cup Rice vinegar, unseasoned
            • ¾ cup Lime juice, fresh
            • 1 ⅙ cups Sunbutter, no sugar added
            • ⅜ cup Soy sauce, low sodium 
            • ⅜ cup Ginger root, fresh, finely chopped
            • ¼ cup Sriracha sauce
            • ¼  cup Garlic, fresh, minced 
            • 3 gal 2 cups


               *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
            • 1 qt Cilantro, fresh, coarsely chopped
            • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
            • 1 qt 3 cups *Carrots, fresh, peeled, grated
            • 1 qt 3 cups *Bell pepper, red, julienned
            • 1 qt 3 cups *Cabbage, red, shredded
            • 3 qt 2 cups Edamame, frozen, prepared
            • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
            • 3 qt ½ cup Wonton strips, whole grain
            • 1 cup Sunflower seeds, toasted (optional garnish)

            100 Servings

              Weight

              • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
              • 1 lb Honey
              • 11  oz Rice vinegar, unseasoned 
              • 11 oz Lime juice, fresh
              • 1 lb 5 oz Sunbutter, no sugar added
              • 6 ⅗ oz Soy sauce, low sodium
              • 4 ⅕ oz Ginger root, fresh, finely chopped 
              • 4 ⁷⁄₁₀ oz Sriracha sauce
              • 2 ⅘ oz Garlic, fresh, minced
              • 8 lb


                 *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
              • 1 lb 10 oz Cilantro, fresh, coarsely chopped
              • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
              • 3 lb 6 oz *Carrots, fresh, peeled, grated
              • 3 lb 3 oz *Bell pepper, red, julienned
              • 2 lb 12 oz *Cabbage, red, shredded 
              • 9 lb 8 oz Edamame, frozen, prepared
              • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
              • 3 lb 2 oz Wonton strips, whole grain
              • 10  oz Sunflower seeds,toasted (optional garnish)

              Measure

              • 3 cups Canola oil
              • 1 ½ cups Honey
              • 1 ½ cups Rice vinegar, unseasoned
              • 1 ½ cups Lime juice, fresh
              • 2 ⅓ cups Sunbutter, no sugar added
              • ¾ cup Soy sauce, low sodium
              • ¾ cup Ginger root, fresh, finely chopped
              • ½ cup Sriracha sauce
              • ½ cup Garlic, fresh, minced
              • 6 gal 1 qt


                 *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
              • 2 qt Cilantro, fresh, coarsely chopped
              • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
              • 3 qt 2 cups *Carrots, fresh, peeled, grated
              • 3 qt 2 cups *Bell pepper, red, julienned
              • 3 qt 2 cups *Cabbage, red, shredded
              • 1 gal 3 qt Edamame, frozen, prepared
              • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
              • 1 gal 2 qt 1 cup Wonton strips, whole grain
              • 2 cups Sunflower seeds,toasted (optional garnish)

              Quantity
               

              50 Servings

                Weight

                • 11 oz Canola oil
                • 8 oz Honey
                • 6 oz Rice vinegar, unseasoned
                • 6 oz Lime juice, fresh
                • 10 ½ oz Sunbutter, no sugar added
                • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                • 2 ⅒ oz Ginger root, fresh, finely chopped
                • 3 oz Sriracha sauce
                • 1 ⅕ oz Garlic, fresh, minced
                • 4 lb


                   *Lettuce, hydroponic, Texas/local, chopped
                  Or
                   Romaine or dark green loose leaf lettuce, chopped
                • 12 oz Cilantro, fresh, coarsely chopped
                • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                • 1 lb 11 oz *Carrots, fresh, peeled, grated
                • 1 lb 9 ½ oz *Bell pepper, red, julienned
                • 1 lb 6 oz *Cabbage, red, shredded
                • 4 lb 12 oz Edamame, frozen, prepared
                • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                • 1 lb 9 oz Wonton strips, whole grain
                • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                Measure

                • 1 ½ cups Canola oil 
                • ¾ cup Honey
                • ¾ cup Rice vinegar, unseasoned
                • ¾ cup Lime juice, fresh
                • 1 ⅙ cups Sunbutter, no sugar added
                • ⅜ cup Soy sauce, low sodium 
                • ⅜ cup Ginger root, fresh, finely chopped
                • ¼ cup Sriracha sauce
                • ¼  cup Garlic, fresh, minced 
                • 3 gal 2 cups


                   *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                • 1 qt Cilantro, fresh, coarsely chopped
                • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                • 1 qt 3 cups *Carrots, fresh, peeled, grated
                • 1 qt 3 cups *Bell pepper, red, julienned
                • 1 qt 3 cups *Cabbage, red, shredded
                • 3 qt 2 cups Edamame, frozen, prepared
                • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                • 3 qt ½ cup Wonton strips, whole grain
                • 1 cup Sunflower seeds, toasted (optional garnish)

                100 Servings

                  Weight

                  • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                  • 1 lb Honey
                  • 11  oz Rice vinegar, unseasoned 
                  • 11 oz Lime juice, fresh
                  • 1 lb 5 oz Sunbutter, no sugar added
                  • 6 ⅗ oz Soy sauce, low sodium
                  • 4 ⅕ oz Ginger root, fresh, finely chopped 
                  • 4 ⁷⁄₁₀ oz Sriracha sauce
                  • 2 ⅘ oz Garlic, fresh, minced
                  • 8 lb


                     *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                  • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                  • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                  • 3 lb 6 oz *Carrots, fresh, peeled, grated
                  • 3 lb 3 oz *Bell pepper, red, julienned
                  • 2 lb 12 oz *Cabbage, red, shredded 
                  • 9 lb 8 oz Edamame, frozen, prepared
                  • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                  • 3 lb 2 oz Wonton strips, whole grain
                  • 10  oz Sunflower seeds,toasted (optional garnish)

                  Measure

                  • 3 cups Canola oil
                  • 1 ½ cups Honey
                  • 1 ½ cups Rice vinegar, unseasoned
                  • 1 ½ cups Lime juice, fresh
                  • 2 ⅓ cups Sunbutter, no sugar added
                  • ¾ cup Soy sauce, low sodium
                  • ¾ cup Ginger root, fresh, finely chopped
                  • ½ cup Sriracha sauce
                  • ½ cup Garlic, fresh, minced
                  • 6 gal 1 qt


                     *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                  • 2 qt Cilantro, fresh, coarsely chopped
                  • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                  • 3 qt 2 cups *Carrots, fresh, peeled, grated
                  • 3 qt 2 cups *Bell pepper, red, julienned
                  • 3 qt 2 cups *Cabbage, red, shredded
                  • 1 gal 3 qt Edamame, frozen, prepared
                  • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                  • 1 gal 2 qt 1 cup Wonton strips, whole grain
                  • 2 cups Sunflower seeds,toasted (optional garnish)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 11 oz Canola oil
                    • 8 oz Honey
                    • 6 oz Rice vinegar, unseasoned
                    • 6 oz Lime juice, fresh
                    • 10 ½ oz Sunbutter, no sugar added
                    • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                    • 2 ⅒ oz Ginger root, fresh, finely chopped
                    • 3 oz Sriracha sauce
                    • 1 ⅕ oz Garlic, fresh, minced
                    • 4 lb


                       *Lettuce, hydroponic, Texas/local, chopped
                      Or
                       Romaine or dark green loose leaf lettuce, chopped
                    • 12 oz Cilantro, fresh, coarsely chopped
                    • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                    • 1 lb 11 oz *Carrots, fresh, peeled, grated
                    • 1 lb 9 ½ oz *Bell pepper, red, julienned
                    • 1 lb 6 oz *Cabbage, red, shredded
                    • 4 lb 12 oz Edamame, frozen, prepared
                    • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                    • 1 lb 9 oz Wonton strips, whole grain
                    • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                    Measure

                    • 1 ½ cups Canola oil 
                    • ¾ cup Honey
                    • ¾ cup Rice vinegar, unseasoned
                    • ¾ cup Lime juice, fresh
                    • 1 ⅙ cups Sunbutter, no sugar added
                    • ⅜ cup Soy sauce, low sodium 
                    • ⅜ cup Ginger root, fresh, finely chopped
                    • ¼ cup Sriracha sauce
                    • ¼  cup Garlic, fresh, minced 
                    • 3 gal 2 cups


                       *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                    • 1 qt Cilantro, fresh, coarsely chopped
                    • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                    • 1 qt 3 cups *Carrots, fresh, peeled, grated
                    • 1 qt 3 cups *Bell pepper, red, julienned
                    • 1 qt 3 cups *Cabbage, red, shredded
                    • 3 qt 2 cups Edamame, frozen, prepared
                    • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                    • 3 qt ½ cup Wonton strips, whole grain
                    • 1 cup Sunflower seeds, toasted (optional garnish)

                    100 Servings

                      Weight

                      • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                      • 1 lb Honey
                      • 11  oz Rice vinegar, unseasoned 
                      • 11 oz Lime juice, fresh
                      • 1 lb 5 oz Sunbutter, no sugar added
                      • 6 ⅗ oz Soy sauce, low sodium
                      • 4 ⅕ oz Ginger root, fresh, finely chopped 
                      • 4 ⁷⁄₁₀ oz Sriracha sauce
                      • 2 ⅘ oz Garlic, fresh, minced
                      • 8 lb


                         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                      • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                      • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                      • 3 lb 6 oz *Carrots, fresh, peeled, grated
                      • 3 lb 3 oz *Bell pepper, red, julienned
                      • 2 lb 12 oz *Cabbage, red, shredded 
                      • 9 lb 8 oz Edamame, frozen, prepared
                      • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                      • 3 lb 2 oz Wonton strips, whole grain
                      • 10  oz Sunflower seeds,toasted (optional garnish)

                      Measure

                      • 3 cups Canola oil
                      • 1 ½ cups Honey
                      • 1 ½ cups Rice vinegar, unseasoned
                      • 1 ½ cups Lime juice, fresh
                      • 2 ⅓ cups Sunbutter, no sugar added
                      • ¾ cup Soy sauce, low sodium
                      • ¾ cup Ginger root, fresh, finely chopped
                      • ½ cup Sriracha sauce
                      • ½ cup Garlic, fresh, minced
                      • 6 gal 1 qt


                         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                      • 2 qt Cilantro, fresh, coarsely chopped
                      • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                      • 3 qt 2 cups *Carrots, fresh, peeled, grated
                      • 3 qt 2 cups *Bell pepper, red, julienned
                      • 3 qt 2 cups *Cabbage, red, shredded
                      • 1 gal 3 qt Edamame, frozen, prepared
                      • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                      • 1 gal 2 qt 1 cup Wonton strips, whole grain
                      • 2 cups Sunflower seeds,toasted (optional garnish)

                      Quantity
                       

                      50 Servings

                        Weight

                        • 11 oz Canola oil
                        • 8 oz Honey
                        • 6 oz Rice vinegar, unseasoned
                        • 6 oz Lime juice, fresh
                        • 10 ½ oz Sunbutter, no sugar added
                        • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                        • 2 ⅒ oz Ginger root, fresh, finely chopped
                        • 3 oz Sriracha sauce
                        • 1 ⅕ oz Garlic, fresh, minced
                        • 4 lb


                           *Lettuce, hydroponic, Texas/local, chopped
                          Or
                           Romaine or dark green loose leaf lettuce, chopped
                        • 12 oz Cilantro, fresh, coarsely chopped
                        • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                        • 1 lb 11 oz *Carrots, fresh, peeled, grated
                        • 1 lb 9 ½ oz *Bell pepper, red, julienned
                        • 1 lb 6 oz *Cabbage, red, shredded
                        • 4 lb 12 oz Edamame, frozen, prepared
                        • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                        • 1 lb 9 oz Wonton strips, whole grain
                        • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                        Measure

                        • 1 ½ cups Canola oil 
                        • ¾ cup Honey
                        • ¾ cup Rice vinegar, unseasoned
                        • ¾ cup Lime juice, fresh
                        • 1 ⅙ cups Sunbutter, no sugar added
                        • ⅜ cup Soy sauce, low sodium 
                        • ⅜ cup Ginger root, fresh, finely chopped
                        • ¼ cup Sriracha sauce
                        • ¼  cup Garlic, fresh, minced 
                        • 3 gal 2 cups


                           *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                        • 1 qt Cilantro, fresh, coarsely chopped
                        • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                        • 1 qt 3 cups *Carrots, fresh, peeled, grated
                        • 1 qt 3 cups *Bell pepper, red, julienned
                        • 1 qt 3 cups *Cabbage, red, shredded
                        • 3 qt 2 cups Edamame, frozen, prepared
                        • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                        • 3 qt ½ cup Wonton strips, whole grain
                        • 1 cup Sunflower seeds, toasted (optional garnish)

                        100 Servings

                          Weight

                          • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                          • 1 lb Honey
                          • 11  oz Rice vinegar, unseasoned 
                          • 11 oz Lime juice, fresh
                          • 1 lb 5 oz Sunbutter, no sugar added
                          • 6 ⅗ oz Soy sauce, low sodium
                          • 4 ⅕ oz Ginger root, fresh, finely chopped 
                          • 4 ⁷⁄₁₀ oz Sriracha sauce
                          • 2 ⅘ oz Garlic, fresh, minced
                          • 8 lb


                             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                          • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                          • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                          • 3 lb 6 oz *Carrots, fresh, peeled, grated
                          • 3 lb 3 oz *Bell pepper, red, julienned
                          • 2 lb 12 oz *Cabbage, red, shredded 
                          • 9 lb 8 oz Edamame, frozen, prepared
                          • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                          • 3 lb 2 oz Wonton strips, whole grain
                          • 10  oz Sunflower seeds,toasted (optional garnish)

                          Measure

                          • 3 cups Canola oil
                          • 1 ½ cups Honey
                          • 1 ½ cups Rice vinegar, unseasoned
                          • 1 ½ cups Lime juice, fresh
                          • 2 ⅓ cups Sunbutter, no sugar added
                          • ¾ cup Soy sauce, low sodium
                          • ¾ cup Ginger root, fresh, finely chopped
                          • ½ cup Sriracha sauce
                          • ½ cup Garlic, fresh, minced
                          • 6 gal 1 qt


                             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                          • 2 qt Cilantro, fresh, coarsely chopped
                          • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                          • 3 qt 2 cups *Carrots, fresh, peeled, grated
                          • 3 qt 2 cups *Bell pepper, red, julienned
                          • 3 qt 2 cups *Cabbage, red, shredded
                          • 1 gal 3 qt Edamame, frozen, prepared
                          • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                          • 1 gal 2 qt 1 cup Wonton strips, whole grain
                          • 2 cups Sunflower seeds,toasted (optional garnish)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 11 oz Canola oil
                            • 8 oz Honey
                            • 6 oz Rice vinegar, unseasoned
                            • 6 oz Lime juice, fresh
                            • 10 ½ oz Sunbutter, no sugar added
                            • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                            • 2 ⅒ oz Ginger root, fresh, finely chopped
                            • 3 oz Sriracha sauce
                            • 1 ⅕ oz Garlic, fresh, minced
                            • 4 lb


                               *Lettuce, hydroponic, Texas/local, chopped
                              Or
                               Romaine or dark green loose leaf lettuce, chopped
                            • 12 oz Cilantro, fresh, coarsely chopped
                            • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                            • 1 lb 11 oz *Carrots, fresh, peeled, grated
                            • 1 lb 9 ½ oz *Bell pepper, red, julienned
                            • 1 lb 6 oz *Cabbage, red, shredded
                            • 4 lb 12 oz Edamame, frozen, prepared
                            • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                            • 1 lb 9 oz Wonton strips, whole grain
                            • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                            Measure

                            • 1 ½ cups Canola oil 
                            • ¾ cup Honey
                            • ¾ cup Rice vinegar, unseasoned
                            • ¾ cup Lime juice, fresh
                            • 1 ⅙ cups Sunbutter, no sugar added
                            • ⅜ cup Soy sauce, low sodium 
                            • ⅜ cup Ginger root, fresh, finely chopped
                            • ¼ cup Sriracha sauce
                            • ¼  cup Garlic, fresh, minced 
                            • 3 gal 2 cups


                               *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                            • 1 qt Cilantro, fresh, coarsely chopped
                            • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                            • 1 qt 3 cups *Carrots, fresh, peeled, grated
                            • 1 qt 3 cups *Bell pepper, red, julienned
                            • 1 qt 3 cups *Cabbage, red, shredded
                            • 3 qt 2 cups Edamame, frozen, prepared
                            • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                            • 3 qt ½ cup Wonton strips, whole grain
                            • 1 cup Sunflower seeds, toasted (optional garnish)

                            100 Servings

                              Weight

                              • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                              • 1 lb Honey
                              • 11  oz Rice vinegar, unseasoned 
                              • 11 oz Lime juice, fresh
                              • 1 lb 5 oz Sunbutter, no sugar added
                              • 6 ⅗ oz Soy sauce, low sodium
                              • 4 ⅕ oz Ginger root, fresh, finely chopped 
                              • 4 ⁷⁄₁₀ oz Sriracha sauce
                              • 2 ⅘ oz Garlic, fresh, minced
                              • 8 lb


                                 *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                              • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                              • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                              • 3 lb 6 oz *Carrots, fresh, peeled, grated
                              • 3 lb 3 oz *Bell pepper, red, julienned
                              • 2 lb 12 oz *Cabbage, red, shredded 
                              • 9 lb 8 oz Edamame, frozen, prepared
                              • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                              • 3 lb 2 oz Wonton strips, whole grain
                              • 10  oz Sunflower seeds,toasted (optional garnish)

                              Measure

                              • 3 cups Canola oil
                              • 1 ½ cups Honey
                              • 1 ½ cups Rice vinegar, unseasoned
                              • 1 ½ cups Lime juice, fresh
                              • 2 ⅓ cups Sunbutter, no sugar added
                              • ¾ cup Soy sauce, low sodium
                              • ¾ cup Ginger root, fresh, finely chopped
                              • ½ cup Sriracha sauce
                              • ½ cup Garlic, fresh, minced
                              • 6 gal 1 qt


                                 *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                              • 2 qt Cilantro, fresh, coarsely chopped
                              • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                              • 3 qt 2 cups *Carrots, fresh, peeled, grated
                              • 3 qt 2 cups *Bell pepper, red, julienned
                              • 3 qt 2 cups *Cabbage, red, shredded
                              • 1 gal 3 qt Edamame, frozen, prepared
                              • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                              • 1 gal 2 qt 1 cup Wonton strips, whole grain
                              • 2 cups Sunflower seeds,toasted (optional garnish)

                              Quantity
                               

                              50 Servings

                                Weight

                                • 11 oz Canola oil
                                • 8 oz Honey
                                • 6 oz Rice vinegar, unseasoned
                                • 6 oz Lime juice, fresh
                                • 10 ½ oz Sunbutter, no sugar added
                                • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                                • 2 ⅒ oz Ginger root, fresh, finely chopped
                                • 3 oz Sriracha sauce
                                • 1 ⅕ oz Garlic, fresh, minced
                                • 4 lb


                                   *Lettuce, hydroponic, Texas/local, chopped
                                  Or
                                   Romaine or dark green loose leaf lettuce, chopped
                                • 12 oz Cilantro, fresh, coarsely chopped
                                • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                                • 1 lb 11 oz *Carrots, fresh, peeled, grated
                                • 1 lb 9 ½ oz *Bell pepper, red, julienned
                                • 1 lb 6 oz *Cabbage, red, shredded
                                • 4 lb 12 oz Edamame, frozen, prepared
                                • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                                • 1 lb 9 oz Wonton strips, whole grain
                                • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                                Measure

                                • 1 ½ cups Canola oil 
                                • ¾ cup Honey
                                • ¾ cup Rice vinegar, unseasoned
                                • ¾ cup Lime juice, fresh
                                • 1 ⅙ cups Sunbutter, no sugar added
                                • ⅜ cup Soy sauce, low sodium 
                                • ⅜ cup Ginger root, fresh, finely chopped
                                • ¼ cup Sriracha sauce
                                • ¼  cup Garlic, fresh, minced 
                                • 3 gal 2 cups


                                   *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                                • 1 qt Cilantro, fresh, coarsely chopped
                                • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                                • 1 qt 3 cups *Carrots, fresh, peeled, grated
                                • 1 qt 3 cups *Bell pepper, red, julienned
                                • 1 qt 3 cups *Cabbage, red, shredded
                                • 3 qt 2 cups Edamame, frozen, prepared
                                • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                                • 3 qt ½ cup Wonton strips, whole grain
                                • 1 cup Sunflower seeds, toasted (optional garnish)

                                100 Servings

                                  Weight

                                  • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                                  • 1 lb Honey
                                  • 11  oz Rice vinegar, unseasoned 
                                  • 11 oz Lime juice, fresh
                                  • 1 lb 5 oz Sunbutter, no sugar added
                                  • 6 ⅗ oz Soy sauce, low sodium
                                  • 4 ⅕ oz Ginger root, fresh, finely chopped 
                                  • 4 ⁷⁄₁₀ oz Sriracha sauce
                                  • 2 ⅘ oz Garlic, fresh, minced
                                  • 8 lb


                                     *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                                  • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                                  • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                                  • 3 lb 6 oz *Carrots, fresh, peeled, grated
                                  • 3 lb 3 oz *Bell pepper, red, julienned
                                  • 2 lb 12 oz *Cabbage, red, shredded 
                                  • 9 lb 8 oz Edamame, frozen, prepared
                                  • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                                  • 3 lb 2 oz Wonton strips, whole grain
                                  • 10  oz Sunflower seeds,toasted (optional garnish)

                                  Measure

                                  • 3 cups Canola oil
                                  • 1 ½ cups Honey
                                  • 1 ½ cups Rice vinegar, unseasoned
                                  • 1 ½ cups Lime juice, fresh
                                  • 2 ⅓ cups Sunbutter, no sugar added
                                  • ¾ cup Soy sauce, low sodium
                                  • ¾ cup Ginger root, fresh, finely chopped
                                  • ½ cup Sriracha sauce
                                  • ½ cup Garlic, fresh, minced
                                  • 6 gal 1 qt


                                     *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                                  • 2 qt Cilantro, fresh, coarsely chopped
                                  • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                                  • 3 qt 2 cups *Carrots, fresh, peeled, grated
                                  • 3 qt 2 cups *Bell pepper, red, julienned
                                  • 3 qt 2 cups *Cabbage, red, shredded
                                  • 1 gal 3 qt Edamame, frozen, prepared
                                  • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                                  • 1 gal 2 qt 1 cup Wonton strips, whole grain
                                  • 2 cups Sunflower seeds,toasted (optional garnish)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 11 oz Canola oil
                                    • 8 oz Honey
                                    • 6 oz Rice vinegar, unseasoned
                                    • 6 oz Lime juice, fresh
                                    • 10 ½ oz Sunbutter, no sugar added
                                    • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                                    • 2 ⅒ oz Ginger root, fresh, finely chopped
                                    • 3 oz Sriracha sauce
                                    • 1 ⅕ oz Garlic, fresh, minced
                                    • 4 lb


                                       *Lettuce, hydroponic, Texas/local, chopped
                                      Or
                                       Romaine or dark green loose leaf lettuce, chopped
                                    • 12 oz Cilantro, fresh, coarsely chopped
                                    • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                                    • 1 lb 11 oz *Carrots, fresh, peeled, grated
                                    • 1 lb 9 ½ oz *Bell pepper, red, julienned
                                    • 1 lb 6 oz *Cabbage, red, shredded
                                    • 4 lb 12 oz Edamame, frozen, prepared
                                    • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                                    • 1 lb 9 oz Wonton strips, whole grain
                                    • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                                    Measure

                                    • 1 ½ cups Canola oil 
                                    • ¾ cup Honey
                                    • ¾ cup Rice vinegar, unseasoned
                                    • ¾ cup Lime juice, fresh
                                    • 1 ⅙ cups Sunbutter, no sugar added
                                    • ⅜ cup Soy sauce, low sodium 
                                    • ⅜ cup Ginger root, fresh, finely chopped
                                    • ¼ cup Sriracha sauce
                                    • ¼  cup Garlic, fresh, minced 
                                    • 3 gal 2 cups


                                       *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                                    • 1 qt Cilantro, fresh, coarsely chopped
                                    • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                                    • 1 qt 3 cups *Carrots, fresh, peeled, grated
                                    • 1 qt 3 cups *Bell pepper, red, julienned
                                    • 1 qt 3 cups *Cabbage, red, shredded
                                    • 3 qt 2 cups Edamame, frozen, prepared
                                    • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                                    • 3 qt ½ cup Wonton strips, whole grain
                                    • 1 cup Sunflower seeds, toasted (optional garnish)

                                    100 Servings

                                      Weight

                                      • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                                      • 1 lb Honey
                                      • 11  oz Rice vinegar, unseasoned 
                                      • 11 oz Lime juice, fresh
                                      • 1 lb 5 oz Sunbutter, no sugar added
                                      • 6 ⅗ oz Soy sauce, low sodium
                                      • 4 ⅕ oz Ginger root, fresh, finely chopped 
                                      • 4 ⁷⁄₁₀ oz Sriracha sauce
                                      • 2 ⅘ oz Garlic, fresh, minced
                                      • 8 lb


                                         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                                      • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                                      • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                                      • 3 lb 6 oz *Carrots, fresh, peeled, grated
                                      • 3 lb 3 oz *Bell pepper, red, julienned
                                      • 2 lb 12 oz *Cabbage, red, shredded 
                                      • 9 lb 8 oz Edamame, frozen, prepared
                                      • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                                      • 3 lb 2 oz Wonton strips, whole grain
                                      • 10  oz Sunflower seeds,toasted (optional garnish)

                                      Measure

                                      • 3 cups Canola oil
                                      • 1 ½ cups Honey
                                      • 1 ½ cups Rice vinegar, unseasoned
                                      • 1 ½ cups Lime juice, fresh
                                      • 2 ⅓ cups Sunbutter, no sugar added
                                      • ¾ cup Soy sauce, low sodium
                                      • ¾ cup Ginger root, fresh, finely chopped
                                      • ½ cup Sriracha sauce
                                      • ½ cup Garlic, fresh, minced
                                      • 6 gal 1 qt


                                         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                                      • 2 qt Cilantro, fresh, coarsely chopped
                                      • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                                      • 3 qt 2 cups *Carrots, fresh, peeled, grated
                                      • 3 qt 2 cups *Bell pepper, red, julienned
                                      • 3 qt 2 cups *Cabbage, red, shredded
                                      • 1 gal 3 qt Edamame, frozen, prepared
                                      • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                                      • 1 gal 2 qt 1 cup Wonton strips, whole grain
                                      • 2 cups Sunflower seeds,toasted (optional garnish)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 11 oz Canola oil
                                        • 8 oz Honey
                                        • 6 oz Rice vinegar, unseasoned
                                        • 6 oz Lime juice, fresh
                                        • 10 ½ oz Sunbutter, no sugar added
                                        • 3 ³⁄₁₀ oz  Soy sauce, low sodium
                                        • 2 ⅒ oz Ginger root, fresh, finely chopped
                                        • 3 oz Sriracha sauce
                                        • 1 ⅕ oz Garlic, fresh, minced
                                        • 4 lb


                                           *Lettuce, hydroponic, Texas/local, chopped
                                          Or
                                           Romaine or dark green loose leaf lettuce, chopped
                                        • 12 oz Cilantro, fresh, coarsely chopped
                                        • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
                                        • 1 lb 11 oz *Carrots, fresh, peeled, grated
                                        • 1 lb 9 ½ oz *Bell pepper, red, julienned
                                        • 1 lb 6 oz *Cabbage, red, shredded
                                        • 4 lb 12 oz Edamame, frozen, prepared
                                        • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
                                        • 1 lb 9 oz Wonton strips, whole grain
                                        • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

                                        Measure

                                        • 1 ½ cups Canola oil 
                                        • ¾ cup Honey
                                        • ¾ cup Rice vinegar, unseasoned
                                        • ¾ cup Lime juice, fresh
                                        • 1 ⅙ cups Sunbutter, no sugar added
                                        • ⅜ cup Soy sauce, low sodium 
                                        • ⅜ cup Ginger root, fresh, finely chopped
                                        • ¼ cup Sriracha sauce
                                        • ¼  cup Garlic, fresh, minced 
                                        • 3 gal 2 cups


                                           *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                                        • 1 qt Cilantro, fresh, coarsely chopped
                                        • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
                                        • 1 qt 3 cups *Carrots, fresh, peeled, grated
                                        • 1 qt 3 cups *Bell pepper, red, julienned
                                        • 1 qt 3 cups *Cabbage, red, shredded
                                        • 3 qt 2 cups Edamame, frozen, prepared
                                        • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
                                        • 3 qt ½ cup Wonton strips, whole grain
                                        • 1 cup Sunflower seeds, toasted (optional garnish)

                                        100 Servings

                                          Weight

                                          • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
                                          • 1 lb Honey
                                          • 11  oz Rice vinegar, unseasoned 
                                          • 11 oz Lime juice, fresh
                                          • 1 lb 5 oz Sunbutter, no sugar added
                                          • 6 ⅗ oz Soy sauce, low sodium
                                          • 4 ⅕ oz Ginger root, fresh, finely chopped 
                                          • 4 ⁷⁄₁₀ oz Sriracha sauce
                                          • 2 ⅘ oz Garlic, fresh, minced
                                          • 8 lb


                                             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
                                          • 1 lb 10 oz Cilantro, fresh, coarsely chopped
                                          • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
                                          • 3 lb 6 oz *Carrots, fresh, peeled, grated
                                          • 3 lb 3 oz *Bell pepper, red, julienned
                                          • 2 lb 12 oz *Cabbage, red, shredded 
                                          • 9 lb 8 oz Edamame, frozen, prepared
                                          • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
                                          • 3 lb 2 oz Wonton strips, whole grain
                                          • 10  oz Sunflower seeds,toasted (optional garnish)

                                          Measure

                                          • 3 cups Canola oil
                                          • 1 ½ cups Honey
                                          • 1 ½ cups Rice vinegar, unseasoned
                                          • 1 ½ cups Lime juice, fresh
                                          • 2 ⅓ cups Sunbutter, no sugar added
                                          • ¾ cup Soy sauce, low sodium
                                          • ¾ cup Ginger root, fresh, finely chopped
                                          • ½ cup Sriracha sauce
                                          • ½ cup Garlic, fresh, minced
                                          • 6 gal 1 qt


                                             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
                                          • 2 qt Cilantro, fresh, coarsely chopped
                                          • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
                                          • 3 qt 2 cups *Carrots, fresh, peeled, grated
                                          • 3 qt 2 cups *Bell pepper, red, julienned
                                          • 3 qt 2 cups *Cabbage, red, shredded
                                          • 1 gal 3 qt Edamame, frozen, prepared
                                          • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
                                          • 1 gal 2 qt 1 cup Wonton strips, whole grain
                                          • 2 cups Sunflower seeds,toasted (optional garnish)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Defrost edamame under refrigeration overnight prior to use.
                                          • Working in batches, blend together all dressing ingredients (canola oil through garlic) in a blender until smooth.
                                            TIP: Use the same liquid measuring cup used for the canola oil to measure out the honey. The residual oil will help the honey slide out easily.
                                          • Cover and refrigerate until ready to use.
                                            Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
                                          • Combine the lettuce and cilantro to make the salad mix. Cover and refrigerate until ready to serve.
                                            Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
                                          • Prepare the remaining vegetables. Cover and refrigerate until ready to serve.
                                            Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
                                          • Portion the salad into individual serving containers/bowls in the following order:
                                            1 cup lettuce mix
                                            2 Tbsp cucumber (No. 30 scoop)
                                            2 Tbsp carrots (No. 30 scoop)
                                            2 Tbsp red bell pepper (No. 30 scoop)
                                            ¼ cup cabbage (No. 16 scoop)
                                            ¼ cup edamame (No. 16 scoop)
                                            Scallions and sunflower seeds (optional) as garnish
                                            Critical Control Point: Hold for cold service at 41 ºF or below.
                                          • Serve salad with 2 Tbsp salad dressing and ½ oz wonton strips portioned into a 4 oz deli cup.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Asian-inspired Chop Salad with Ginger Sunbutter Dressing State(Texas) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 1 salad, 2 Tbsp salad dressing, ½ oz wonton strips
                                          Calories 270 Calories from Fat 162
                                          % Daily Value*
                                          Total Fat 18g28%
                                          Saturated Fat 2g13%
                                          Cholesterol 0mg0%
                                          Sodium 210mg9%
                                          Potassium 492mg14%
                                          Total Carbohydrate 23g8%
                                          Dietary Fiber 5g21%
                                          Total Sugars 8g9%
                                          Protein 9g18%
                                          Calcium 61mg6%
                                          Iron 3mg17%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Lettuce, hydroponic, fresh: 6 lb
                                          Cabbage, red, fresh, shredded: 1 lb 10 oz
                                          Scallions, fresh, sliced: 1 lb 
                                          Cucumber, fresh: 2 lb
                                          Carrot, fresh, grated: 2 lb
                                          Bell pepper, red, fresh: 2 lb
                                          100 Servings:
                                          Lettuce, hydroponic, fresh: 12 lb
                                          Cabbage, red, fresh, shredded: 3 lb 5 oz
                                          Scallions, fresh, sliced: 2 lb
                                          Cucumber, fresh: 4 lb
                                          Carrot, fresh, grated: 4 lb
                                          Bell pepper, red, fresh: 4 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #1: No cook.
                                          Yield / Volume
                                          50 Servings:
                                          50 salads
                                          About 25 lb
                                          100 Servings:
                                          100 salads
                                          About 50 lb