Jersey Tastes Recipe

7 lbs. or 5 heads Bok Choy, chopped
1 each, bulb fennel, thinly sliced
3 each or 1 lb. Granny Smith apple, julienned

Vinaigrette Dressing:
1/2 medium onion, sweet, minced
3/8 cup apple cider vinegar
3/4 cup honey
2 each lemons
1 cup olive oil
Salt and pepper to taste

Chop bok choy, thinly slice fennel, and julienne the green apples. Combine bock choy, fennel, and apples. Prepare vinaigrette dressing: Mince onion. Whisk vinegar, honey, onion, and juice from lemons. Slowly whisk in oil to form an emulsion. Seasons with salt and pepper. Pour dressing over salad and toss to combine. Refrigerate.

# Portions: 25
Portion size: 1 cup
1 cup=1/2 cup "Dark Green" for School Lunch