Tomatoes and Carrots with Dip

Meal Component Contribution:
1/2 cup red/orange vegetable
Number of Portions: 32 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 32 SERVINGS)
Tomatoes, Fresh, Grape, #645	2 quart(s)
Carrots, Raw, Mini, Peeled, #602	2 quart(s), strips or slices
Dressing, Fat Free Ranch, 12 gram, #419	16 packet(s)
Dressing, Fat Free 1000 Island, 12 gram, #420	16 packet(s)

1.	Wash tomatoes. Either grape or cherry tomatoes may be used.
2.	Place individual serving containers on sheet pans (18" x 26" x 1"). Portion 1/4 cup baby carrots and 1/4 cup tomatoes (about 3 cherry tomatoes) in individual containers. Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
3.	Portion 1 container of carrots and tomatoes with 1 PC dressing per serving. Each protion provides 1/2 cup serving 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

7.65 g

Dietary Fiber

1.26 g

Protein

0.60 g

Sodium

144.40 mg

Total Fat

0.20 g

Sat. Fat

0.03 g

Trans Fat

0.00 g