Salad, Raspberry Mandarin

Nutrition Facts

Serving Size 14 OZ

Calories 913

Calories from Fat 15.8

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

Amount/Serving

%DV*

Total Fat 68.1g

105%

Sat. Fat 14.5g

- - -%

Trans Fat 0g

Cholesterol 44.3mg

- - -%

Sodium 685.9mg

30%

Amount/Serving

%DV*

Tot. Carb. 65.3g

20%

Dietary Fiber 11.6g

34%

Sugars 46.1g

Includes 15.8g Added Sugars

Protein 17.3g

Vitamin D - 0mcg - 0%

Calcium - 304.4mg - 30%

Iron - 3.2mg - 40%

Potassium - 828.3mg - 18%

INGREDIENTS: Raspberry Vinaigrette (OLIVE OIL (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 (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice.), 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.