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Source: MRS 2014
MRS: 1124 — Vegetables (1000s)
Raw Veggies with Dip
Meal Component Contribution:
1/8 cup dark green vegetable, 1/4 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/8 cup dark green vegetable, 1/4 cup red/orange 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" | 4 pound(s) |
Broccoli, Fresh Florets, #600 | 2 pound(s) |
Cauliflower, Fresh, Raw, Chunks, #603 | 3 pound(s) |
Tomatoes, Cherry, Fresh, #630 | 4 pound(s) |
Dressing, Fat Free Ranch, 12 gram, #419 | 50 packet(s) |
Dressing, Fat Free 1000 Island, 12 gram, #420 | 50 packet(s) |
DIRECTIONS
1. | Place individual 4 ounce serving containers on sheet pans (18" x 26" x1"). |
2. | Portion 1/8 cup of each fresh vegetable for total of 1/2 cup serving in individual portion containers. |
3. | Cover tightly with plastic wrap and store under refrigeration until ready to serve. 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
33
Carbohydrates
6.86 g
Dietary Fiber
1.47 g
Protein
0.88 g
Sodium
134.49 mg
Total Fat
0.15 g
Sat. Fat
0.02 g
Trans Fat
0.00 g