Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad, Plant-based
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.