Mandarin Spinach Salad**

Nutrition Facts

Serving Size 4 EACH

Calories 978

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 69.3g

107%

Sat. Fat 7.9g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1262.8mg

55%

Amount/Serving

%DV*

Tot. Carb. 81.7g

25%

Dietary Fiber 10.5g

31%

Sugars 39.7g

Includes 0g Added Sugars

Protein 17.7g

Vitamin D - 0mcg - 0%

Calcium - 287mg - 29%

Iron - 8.9mg - 112%

Potassium - 1235.2mg - 26%

INGREDIENTS: SPINACH, TOASTED SESAME GINGER DRESSING (soybean oil, high fructose corn syrup, water, distilled vinegar, corn syrup, salt, brown sugar, contains less than 2% of sugar, ginger, modified food starch, soybeans, lemon juice concentrate, wheat, sesame seed, sesame oil, garlic, caramel color, xanthan gum, citric acid, spice, paprika (color), potassium sorbate and calcium disodium edta as preservatives, disodium inosinate and disodium guanylate. Contains soy, wheat), ENGLISH WALNUTS (walnuts. contains: tree nuts (walnuts). processed in a facility that processes peanuts, tree nuts, milk, egg, wheat, soybeans, and sesame. ), FRESH RED ONION, FRESH RED PEPPER, MANDARIN ORANGES (mandarin oranges, water, sugar, and citric acid.), CHOW MEIN NOODLE (enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm oil, contains 2% or less of: salt, yeast, sugar. contains: wheat.)

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.