Carrot Salad with Wild Blueberry

Carrot Salad with Wild Blueberry

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.

Serving size:
½ cup
Component Qualification:
¼ cup fruit, ¼ cup
red/orange
vegetable
You can also make this recipe using our Savory Base Sauce for more menu flexibility. Learn How »
4 oz.Lemon juice
2 oz.Honey
2.5 oz.Maple syrup
1 tspKosher salt
4 oz.Olive oil
1.6 lb./6 cupsWild Blueberries, thawed
2.2 lbs./6 cupsCarrots, julienne cut
3 cupsRoasted red pepper, canned/diced
1 ¼ cupsWater chestnut, sliced
2 cupsPineapple tidbits
2 headsBibb lettuce
Equipment & Utensils:
  • Measuring spoons
  • Measuring cups
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
8 oz.Lemon juice
4 oz.Honey
5 oz.Maple syrup
2 tspKosher salt
8 oz.Olive oil
3.4 lbs./12 ½ cupsWild Blueberries, thawed
4.6 lbs./12 ½ cupsCarrots, julienne cut
6 cupsRoasted red pepper, canned/diced
2 ½ cupsWater chestnut, sliced
4 cupsPineapple tidbits
4 headsBibb lettuce
Equipment & Utensils:
  • Measuring spoons
  • Measuring cups
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
16 oz.Lemon juice
6 oz.Honey
10 oz.Maple syrup
1 TBSKosher salt
16 oz.Olive oil
13.5 lbs./25 cupsWild Blueberries, thawed
9.25 lbs./25 cupsCarrots, julienne cut
12 cupsRoasted red pepper, canned/diced
5 cupsWater chestnut, sliced
8 cupsPineapple tidbits
8 headsBibb lettuce
Equipment & Utensils:
  • Measuring spoons
  • Measuring cups
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk

Nutrients per servings: See nutrition panel

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.