Honey Pear Salad2017-07-21
A delicious honey pear salad, perfect for summertime. Recipe from Allen ISD as part of the 2016-2017 “For the Love of Pasta” promotion.
HAACP: PROCESS 2 - COOK & SAME DAY SERVE
Note: 5 ounces of dry pasta will yield enough for 25 servings; pasta may be prepared the day before, if desired.
Drain pears and measure out 40 oz; set aside with pasta.
Measure out dried cranberries, mozzarella.
Toss pasta, pears, cranberries and mozzarella together.
Add spinach and honey-balsamic vinaigrette last, and toss gently.
Using a 4 oz spoodle, scoop a level portion and place into a clear, square ivex and serve.
CCP: Hold foods at 41 degrees or cooler.
- 5 oz. dry, Barilla Whole Grain Penne Pasta
- 5 oz. Baby Spinach
- 20 oz. Dried Cranberries
- 5 oz. Shredded Mozzarella Cheese
- 4 1/2 oz. Honey
- 2 1/4 Balsamic Vinegar
- 40 oz. Pears, sliced, canned in pear juice