Salad, Raspberry Mandarin

Nutrition Facts

Serving Size 14 OZ

Calories 746

Calories from Fat 8.3

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

Amount/Serving

%DV*

Total Fat 58.5g

90%

Sat. Fat 13.6g

- - -%

Trans Fat 0g

Cholesterol 44.3mg

- - -%

Sodium 684mg

30%

Amount/Serving

%DV*

Tot. Carb. 46g

14%

Dietary Fiber 9.1g

27%

Sugars 30.7g

Includes 8.3g Added Sugars

Protein 14.9g

Vitamin D - 0mcg - 0%

Calcium - 285.4mg - 29%

Iron - 2.5mg - 31%

Potassium - 704mg - 15%

INGREDIENTS: Raspberry Vinaigrette (OLIVE OIL (olive oil. ), RASPBERRY RED WINE VINEGAR (red wine vinegar, raspberry juice 9%, natural raspberry flavor, sodium metabisulphite (as a preservative).), 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, BLEU CHEESE (blue cheese (pasteurized milk, cheese cultures, salt, enzymes, penicillium roqueforti), powdered cellulose(to prevent caking), natamycin (a natural mold inhibitor) contains: milk ), MANDARIN ORANGES (mandarin oranges, water, sugar, and citric acid.), ENGLISH CUCUMBER, ENGLISH WALNUTS (walnuts. processed in a facility that processes peanuts, tree nuts, milk, egg, wheat, and soybeans. ), CRAISINS CRANBERRIES DRIED SWTND (cranberries, sugar, sunflower oil.)

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

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.