Raspberry Mandarin Salad

Nutrition Facts

Serving Size 10 OZ

Calories 652

Calories from Fat 11.3

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 48.7g

75%

Sat. Fat 10.3g

- - -%

Trans Fat 0g

Cholesterol 31.7mg

- - -%

Sodium 489.2mg

21%

Amount/Serving

%DV*

Tot. Carb. 46.7g

14%

Dietary Fiber 8.3g

24%

Sugars 32.9g

Includes 11.3g Added Sugars

Protein 12.4g

Vitamin D - 0mcg - 0%

Calcium - 217.4mg - 22%

Iron - 2.3mg - 28%

Potassium - 591.6mg - 13%

INGREDIENTS: Raspberry Vinaigrette (OLIVE OIL (refined olive oil, and extra virgin olive oil. ), RASPBERRY RED WINE VINEGAR (red wine vinegar, natural raspberry flavor, natural raspberry flavor wonf, potassium metabisulfite (preservative). contains sulfites. ), HONEY (clover honey. ), Raspberry Puree (RASPBERRIES (raspberries.), SUGAR (sugar)), SHALLOTS, DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.), ITALIAN PARSLEY, TARRAGON), MESCLUN GREENS, FRESH GRAPE TOMATOES, FRESH RED ONIONS, MANDARIN ORANGES (mandarin oranges, water, sugar, and citric acid.), BLEU CHEESE (blue cheese (pasteurized milk, cheese cultures, salt, enzymes, penicillium roqueforti), powdered cellulose(to prevent caking), natamycin (a natural mold inhibitor) contains: milk ), ENGLISH CUCUMBER, ENGLISH WALNUTS (walnuts. contains: tree nuts (walnuts). processed in a facility that processes peanuts, tree nuts, milk, egg, wheat, soybeans, and sesame. ), CRAISINS CRANBERRIES DRIED SWTND (cranberries, sugar, sunflower oil.)

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.