Smoked Cherry Bacon & Cheddar Chopped Salad Kit, Private Selection
i Photo: Open Food Facts contributors · CC BY-SA

Smoked Cherry Bacon & Cheddar Chopped Salad Kit

United States
NOVA4
170 kcalper 100 g · 9% of the reference intake
9.0 gof sugars per 100 g
Barcode (EAN-13)0011110651433
GS1 prefix001 · GS1 US
Additives5: E250, E316, E415…
AllergensMilk, Mustard, Soybeans
0011110651433

Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories170 kcal9%
Total fat12.0 g15%
Saturated fat3.5 g18%
Total carbohydrate12.0 g4%
Total sugars9.0 g—
Dietary fiber2.0 g7%
Protein4.0 g8%
Sodium0.26 g11%

Open Food Facts, ODbL, record updated November 11, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

romaine lettuce, smoked cherry BBQ vinaigrette (soybean oil, water, sugar, morello cherry juice concentrate, cider vinegar, distilled vinegar, salt, tomato paste, mustard flour, fruit juice [color], spices, xanthan gum, natural smoke flavor), dehydrated onion, extra sharp cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, color added), powdered cellulose (to prevent caking), kale, dried cherries (cherries, sugar, sunflower oil), fully cooked applewood bacon topping smoke flavoring added (cured with water, salt, sugar, sodium erythorbate, sodium nitrite, may contain natural smoke flavoring, sodium phosphates), carrots, cabbage

  • E250Sodium nitritePreservative
  • E316sodium erythorbateAntioxidant
  • E415Xanthan gumEmulsifier · Stabilizer · Thickener
  • E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
  • E460iiPowdered celluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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