Cucumber Sticks with Dip (Fresh)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Cucumber with Peel, Whole, Fresh, #635	10 pound(s) + 8 ounce(s)
Dressing, Fat Free Ranch, 12 gram, #419	50 packet(s)

1.	Wash and peel cucumbers. Cut into 3" x 3/4" sticks.
2.	Cover and place in refrigerator until ready for service. Portion six cucumber sticks in a serving cup with one packet of dressing per serving. Each portion provides1/2 cup of other 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

5.46 g

Dietary Fiber

0.48 g

Protein

0.62 g

Sodium

126.91 mg

Total Fat

0.10 g

Sat. Fat

0.04 g

Trans Fat

0.00 g