Search the recipe database
Source: MRS 2014
MRS: 1146 — Vegetables (1000s)
Salsa
Meal Component Contribution:
1/8 cup red/orange vegetable
Number of Portions: 1 Size of Portion: 1 soufflé cup
Recipe HACCP Process: #1 - No cook
1/8 cup red/orange vegetable
Number of Portions: 1 Size of Portion: 1 soufflé cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 1 SERVINGS) |
|---|---|
Salsa, Mild, Bulk, #269 | 1 ounce(s) |
DIRECTIONS
1. | Portion 1 ounce of salsa in soufflé cup for service. CCP: Hold under refrigeration (41 degrees F or lower) |
2. | Portion 1 soufflé cup per serving. Each portion provides 1/8 cup 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. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
9
Carbohydrates
1.89 g
Dietary Fiber
0.47 g
Protein
0.00 g
Sodium
151.20 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g