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Source: MRS 2014
MRS: 1134 — Vegetables (1000s)
Tomato and Cucumber Salad (Fresh)
Meal Component Contribution:
1/4 cup red/orange vegetable, 1/4 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, 1/4 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Tomatoes, Whole, Red, Ripe, Raw, #631 | 13 pound(s) |
Cucumber with Peel, Whole, Fresh, #635 | 6 pound(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 3 pound(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) + 1 teaspoon(s) |
Vinegar, White, Bulk, #384 | 2 quart(s) |
Sugar, Granulated, #404 | 3 cup(s) |
Salt, Table, #343 | 1 tablespoon(s) |
DIRECTIONS
1. | Wash produce under cool running water. Drain. |
2. | Mix black pepper, vinegar, sugar, and salt. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/4 cup red/orange vegetable and 1/4 cup 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. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
44
Carbohydrates
11.17 g
Dietary Fiber
1.11 g
Protein
0.83 g
Sodium
74.79 mg
Total Fat
0.18 g
Sat. Fat
0.03 g
Trans Fat
0.00 g