Salad, Beef and Bleu Cheese

Nutrition Facts

Serving Size 10 OZ.

Calories 832

Calories from Fat 11.2

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

Amount/Serving

%DV*

Total Fat 64.4g

99%

Sat. Fat 19.9g

- - -%

Trans Fat 0g

Cholesterol 136.1mg

- - -%

Sodium 2836.9mg

123%

Amount/Serving

%DV*

Tot. Carb. 35.9g

11%

Dietary Fiber 5.9g

17%

Sugars 20.7g

Includes 11.2g Added Sugars

Protein 30g

Vitamin D - 0mcg - 0%

Calcium - 360.2mg - 36%

Iron - 6.3mg - 78%

Potassium - 1030.4mg - 22%

INGREDIENTS: Grilled Flat Iron Steak (BEEF STEAK, WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), BROWN SUGAR (sugar, molasses), OLIVE OIL (olive oil. ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), BLEU CHEESE DRESSING (soybean oil, blue cheese ([cultured pasteurized milk, salt, enzymes, penicillum roqueforti] natamycin [natural mold inhibitor]), distilled white vinegar, water, egg yolk, high fructose corn syrup, contains less than 2% of salt, natural flavor, monosodium glutamate, mustard flour, propylene glycol alginate, xanthan gum, onion, *garlic, *dried Contains egg, milk), BLEU CHEESE (blue cheese (pasteurized milk, cheese cultures, salt, enzymes, penicillium roqueforti), powdered cellulose(to prevent caking), natamycin (a natural mold inhibitor) contains: milk ), FRESH GRAPE TOMATOES, FRESH RED ONIONS, MESCLUN GREENS, SPINACH, ENGLISH CUCUMBER

ALLERGENS: Milk, Eggs, Soybeans

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.