Cold salads are ideal grab-and-go options for feeding students in the classroom or for remote meal pick-up. Below are five flavorful, student-friendly salads that follow current menu trends and meet meal pattern requirements. Each recipe is designed to be simple to portion, transport, and serve, while offering appealing textures and tastes that children enjoy.
Monday
Start the week with a vibrant, Asian-inspired brown rice shaker salad. This option pairs crunchy walnuts and edamame with hearty brown rice for a satisfying, protein-forward cold salad that travels well.
Walnut and Brown Rice Shaker Salad with Asian Dressing
This colorful shaker salad layers textures and flavors—chewy brown rice, crunchy walnuts, bright vegetables, and a savory sesame-ginger dressing. It’s a great grab-and-go entrée that holds up well when prepared ahead of time and packaged for individual service.
Crediting: 2 oz meat/meat alternate (1 oz eq each from walnuts and edamame), 1 oz grain equivalent, 1/2 cup vegetable (1/4 cup red/orange, 1/4 cup other vegetable)
Tuesday
Tuesday’s choice is a classic taco salad adapted for USDA meal patterns. This hearty salad is easy to portion for classrooms or remote distribution; include a side of tortilla chips in a separate bag to complete the grain component and preserve texture.
Taco Salad (USDA)
This quick taco salad combines seasoned ground beef, crisp lettuce, fresh tomatoes, and shredded cheese for a familiar, kid-pleasing meal. Spices like garlic, cumin, and chili powder create rich flavor without being overwhelming.
Crediting: 2 oz equivalent meat/meat alternate, 3/4 cup vegetable, and 1 oz grain equivalent.
Tip: Keep grains separate when prepackaging salads. Pack tortilla chips in a separate bag to avoid sogginess and preserve crunch.
Wednesday
Midweek, offer an Asian noodle salad that students love. Chilled pasta or noodles tossed with vegetables, lean protein, and a light sesame-soy dressing makes a satisfying cold meal that remains flavorful when served chilled.
Windham Asian Noodle Salad
This chilled pasta salad blends tender noodles, shredded chicken, and a variety of vegetables, all coated in a savory sesame-soy dressing. It’s a balanced option that delivers protein, grains, and vegetables in one portable serving.
Crediting: 2 cups provides 2 oz equivalent meat/meat alternate, 2 oz grain equivalent, 1/2 cup vegetable.
Tip: Ensure pasta is completely cooled before adding dressing. Warm pasta will absorb dressing and lose surface flavor; cooled pasta allows the sauce to coat the noodles for best taste.
Thursday
Thursday’s selection is a bright Greek salad featuring crisp greens and Mediterranean flavors. Serve with flatbread or pita on the side so students can tuck ingredients into a handheld for a portable, satisfying meal.
Greek Salad
Overflowing with cucumbers, tomatoes, olives, peppers, and leafy greens, this Greek salad is full of crunchy textures and bright, tangy flavors. It makes a great grab-and-go option when paired with a portion of pita or flatbread.
Crediting: 3 oz meat/meat alternate, 1.5 cup vegetable (3/4 cup dark leafy green, 1/4 cup red/orange, 1/4 cup starchy, 1/4 cup other)
Friday
Finish the week with a bold Buffalo chicken and barley salad. This option combines spicy-sweet notes with hearty grains and tender chicken for a filling, flavorful cold salad that appeals to older students as well as younger ones.
Buffalo Chicken and Barley Salad
This refreshing chicken salad features shredded chicken, tender barley, carrots, and a creamy buffalo-style yogurt dressing. Serve it on a bed of baby spinach or romaine to add extra vegetables and color.
Crediting: A 1-cup serving provides 1 oz grain equivalent, 1/4 cup vegetable, 1.5 oz meat/meat alternate.
Tip: Substitute cooked quinoa or brown rice for barley if desired. These grains work well in cold salads and offer similar texture and nutrition.