Menu

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Click here to check out the Celebration Meals

 

Click here to download the April 2019 Menu (PDF)

 

Friday Salad Options for April

 

New Nutrition Phone Line: 608-848-0438
Please call this number for any questions, concerns, or changes with anything to do with meals or Meals on Wheels. Thank you!

 

Friday – 4/5

Chicken Salad : Shredded lettuce topped with cranberry chicken salad, tomatoes, cucumbers and croutons, and balsamic dressing. Served with banana, and ambrosia salad.

 

Friday – 4/12

Tuna Salad: Mixed greens topped with tuna salad, tomato, hand boiled egg and cucumber. No dressing. Served with garlic breadstick, fruit, lemon bar.

 

Friday – 4/19

Chef’s Salad: Mixed Greens topped with deli ham & turkey, Swiss cheese, sliced green pepper, tomatoes, a hard boiled egg, and ranch dressing. Served with biscuit, peaches, and sherbet.

 

Friday – 4/26

Chicken Taco Salad: Shredded lettuce topped with seasoned diced chicken, diced tomatoes, cheese, salsa, black olives, sour cream and tortilla strips. No dressing. Served with fruit cup, bread, chocolate ice cream pie.

 

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Click here to download the March 2019 Menu (PDF)

 

Friday Salad Options for March

 

New Nutrition Phone Line: 608-848-0438  Please call this number for any questions, concerns, or changes with anything to do with meals or Meals on Wheels. Thank you!

 

Friday – 3/1 Chicken Salad: Shredded lettuce topped w/cranberry chicken salad, tomatoes, cucumbers and croutons, and Balsamic Vinaigrette. Served with bread, pears, apple bar.

 

Friday – 3/8 Hummus Platter: Pita wedges, hummus, celery sticks, cherry tomatoes, green pepper strips, and carrot sticks. Served with banana, lime sherbet.

 

Friday – 3/15 Pork Taco Salad: Shredded lettuce topped with seasoned shredded pork, diced tomatoes, cheese, salsa, black olives, sour cream and tortilla strips. No dressing. Served with WW bun, banana, frosted strawberry cake.

 

Friday – 3/22 Tuna Salad : Mixed greens topped with tuna salad, tomato, hard boiled egg and cucumber. No dressing. Served with tropical fruit, WW bread/butter, pound cake

 

Friday – 3/29 Chef’s Salad: Mixed greens topped with deli ham & turkey, Swiss cheese, sliced green pepper, tomatoes, a hard-boiled egg. Dressing: Ranch. Served with roll, cinnamon apples, blueberry cobbler

 

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Click here to download the February 2019 Menu (PDF)