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Source: MRS 2014
MRS: 1019 — Vegetables (1000s)
Carrot, Pepper Strip & Broccoli
Meal Component Contribution:
1/4 cup red/orange vegetable, 1/8 cup dark green vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/4 cup red/orange vegetable, 1/8 cup dark green vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Dark Green)
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Carrots, Fresh, Raw, Sticks,4"x1/4" | 7 pound(s) + 8 ounce(s) |
Broccoli, Fresh Florets, #600 | 7 pound(s) + 8 ounce(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 5 pound(s) |
Dressing, Fat Free, 1000 Island, 1.5 ounce, #193 | 50 packet(s) |
Dressing, Fat Free Italian, 1.5 ounce, #192 | 50 packet(s) |
DIRECTIONS
1. | Wash produce under cool running water, then drain. |
2. | Place individual serving containers on sheet pans (18" x26"x1"). CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Serve one fat free dressing packet with each individual container of vegetables. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers . |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
68
Carbohydrates
15.63 g
Dietary Fiber
3.08 g
Protein
1.72 g
Sodium
431.96 mg
Total Fat
0.27 g
Sat. Fat
0.05 g
Trans Fat
0.00 g