Carrot Salad with Wild Blueberry

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Eat your colors with this salad!  When your students tire of plain old baby carrots, pull this easy recipe together and bring a whole new look to the salad bar!  “There’s never any left in the pan,” says Susan Boivin, Food Service Manager at Camden Hills Regional High School.

Select Recipe Size:

Serving size:
½ cup

Component Qualification:
¼ cup fruit, ¼ cup
red/orange
vegetable

Nutrients per Servings:
See nutrition panel

Ingredients

Ingredients Weight Measure
Lemon juice4 oz.
Honey2 oz.
Maple syrup2.5 oz.
Kosher salt1 tsp
Olive oil4 oz.
Wild Blueberries, thawed1.6 lb.6 cups
Carrots, julienne cut2.2 lbs.6 cups
Roasted red pepper, canned/diced3 cups
Water chestnut, sliced1 ¼ cups
Pineapple tidbits2 cups
Bibb lettuce2 heads
Equipment & Utensils:
  • Measuring spoons
  • Measuring cups
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
Ingredients Weight Measure
Lemon juice8 oz.
Honey4 oz.
Maple syrup5 oz.
Kosher salt2 tsp
Olive oil8 oz.
Wild Blueberries, thawed3.4 lbs.12 ½ cups
Carrots, julienne cut4.6 lbs.12 ½ cups
Roasted red pepper, canned/diced6 cups
Water chestnut, sliced2 ½ cups
Pineapple tidbits4 cups
Bibb lettuce4 heads
Equipment & Utensils:
  • Measuring spoons
  • Measuring cups
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
Ingredients Weight Measure
Lemon juice16 oz.
Honey6 oz.
Maple syrup10 oz.
Kosher salt1 TBS
Olive oil16 oz.
Wild Blueberries, thawed13.5 lbs.25 cups
Carrots, julienne cut9.25 lbs.25 cups
Roasted red pepper, canned/diced12 cups
Water chestnut, sliced5 cups
Pineapple tidbits8 cups
Bibb lettuce8 heads
Equipment & Utensils:
  • Measuring spoons
  • Measuring cups
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk

Directions

1.Whisk lemon juice, honey, maple syrup, kosher salt, and olive oil to make a marinade. Add Wild Blueberry and let set.

2.Peel, wash and slice carrots into matchsticks or buy pre-cut. Drain and dice roasted peppers; add to carrots.

3.Drain and add water chestnuts and pineapple to carrots. Gently fold in Wild Blueberries and marinade, serve on a Bibb lettuce leaf.

1.Whisk lemon juice, honey, maple syrup, kosher salt, and olive oil to make a marinade. Add Wild Blueberry and let set.

2.Peel, wash and slice carrots into matchsticks or buy pre-cut. Drain and dice roasted peppers; add to carrots.

3.Drain and add water chestnuts and pineapple to carrots. Gently fold in Wild Blueberries and marinade, serve on a Bibb lettuce leaf.

1.Whisk lemon juice, honey, maple syrup, kosher salt, and olive oil to make a marinade. Add Wild Blueberry and let set.

2.Peel, wash and slice carrots into matchsticks or buy pre-cut. Drain and dice roasted peppers; add to carrots.

3.Drain and add water chestnuts and pineapple to carrots. Gently fold in Wild Blueberries and marinade, serve on a Bibb lettuce leaf.

Critical Control Points for Food Safety:

Keep finished product at <40'F until service.