Carrots and Red Peppers with Dip

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

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Peppers, Sweet, Red, Raw	3 pound(s) + 8 ounce(s)
Carrots, Raw, Mini, Peeled, #602	4 pound(s)
Dressing, Fat Free Ranch, 12 gram, #419	25 packet(s)
Dressing, Fat Free 1000 Island, 12 gram, #420	25 packet(s)

1.	Wash peppers, seed, and cut into strips.
2.	Place individual serving containers on sheet pans (18" x 26" x 1"). Measure 1/4 cup of baby carrots and 1/4 cup of red pepper strips in individual containers. Cover and refrigerate. CCP: Refrigerate at 41 degrees F or lower.
3.	Portion 1 individual container of carrots and red pepper strips with 1 PC 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) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Use commodity products when available.

Calories

Carbohydrates

8.39 g

Dietary Fiber

1.68 g

Protein

0.65 g

Sodium

146.31 mg

Total Fat

0.18 g

Sat. Fat

0.02 g

Trans Fat

0.00 g