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Source: MRS 2014
MRS: 1017 — Vegetables (1000s)
Baby Carrots with Dressing (Fresh)
Meal Component Contribution:
1/2 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/2 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Carrots, Raw, Mini, Peeled, #602 | 8 pound(s) |
Dressing, Fat Free Ranch, 12 gram, #419 | 25 packet(s) |
Dressing, Fat Free 1000 Island, 12 gram, #420 | 25 packet(s) |
DIRECTIONS
1. | Place individual serving containers on sheet pans (18" x26"x1"). CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
2. | Portion 1/2 cup carrots with 1 package of fat free dressing per serving. Each portion provides 1/2 cup of red/orange vegetable. CCP: Hold under refrigeration (41 degrees F or lower). Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
45
Carbohydrates
9.95 g
Dietary Fiber
2.03 g
Protein
0.67 g
Sodium
170.08 mg
Total Fat
0.17 g
Sat. Fat
0.03 g
Trans Fat
0.00 g