GRAPE TOMATO & CHAYOTE SALAD MADE WITH V8® ORIGINAL VEGETABLE JUICE

Made With:

Beverages

V8® Spicy Hot Vegetable Juice

Spicy Hot V8 juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with a zesty kick taste buds will crave.

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Nutrition Facts
Serving Size
SERVING (1/2 CUP)
Amount Per Serving
Calories 233
% Daily Value
Total Fat 18.3g
28%
Saturated Fat 2.4g
12%
Cholesterol 0mg
0%
Sodium 702mg
29%
Total Carbohydrate 18.4g
6%
Dietary Fiber 3.7g
15%
Protein 2.2g
4%
Vitamin A 20%
Vitamin C 32%
Calcium 4%
Iron 10%
Total Time

40 min.

Serving & Size

SERVING (1/2 CUP)

Yields

The vibrant summer side dish pairs well with a variety of menu items. It features fresh grape tomatoes and julienned chayote tossed with a tomato cilantro dressing

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1/2 CUP)
Amount Per Serving
Calories 233
% Daily Value
Total Fat 18.3g
28%
Saturated Fat 2.4g
12%
Cholesterol 0mg
0%
Sodium 702mg
29%
Total Carbohydrate 18.4g
6%
Dietary Fiber 3.7g
15%
Protein 2.2g
4%
Vitamin A 20%
Vitamin C 32%
Calcium 4%
Iron 10%

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Profit Per Serving
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Step 2
Profit Per Meal
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Chayote squash, julienne 16 oz. cups
1. Julienne Chayote using a mandolin.  Reserve in cold water.


 
Weight Measure
grape tomatoes, cut in half 16 oz. cups
kosher salt tsp.
2. In bowl, season tomatoes with salt. Let stand, reserve.

 
Made With:

Beverages

V8® Spicy Hot Vegetable Juice

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Weight Measure
V8® Spicy Hot Vegetable Juice cups
sherry wine vinegar 0 1/4  cups
lime juice tbsp.
black pepper, ground 0 1/2  tsp.
olive oil 0 333/1000  cups
3. In a medium mixing bowl, combine V8® Original Vegetable Juice, vinegar, lime juice, and pepper. Slowly whisk in olive oil until emulsified.

 
Weight Measure
cilantro, chopped tbsp.
lime juice 0 1/2  tbsp.
4. In a large mixing bowl, combine drained Chayote, reserved tomatoes, cilantro and lime juice.  Let stand 10 minutes.

5.  Add vinaigrette to Chayote salad.  Mix Well.

CCP: Hold for cold service at 41°F until needed.

6. To Serve, using  #8 spoodle, portion ½ cup onto plate. Serve immediately.
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