Tomatoes 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	6 pound(s)
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"). Place 1/2 cup tomatoes (about 6 cherry tomatoes) in an individual portion container. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
3.	Portion 1 individual container and 1 PC dressing per serving. Each portion provides 1/2 cup 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

6.95 g

Dietary Fiber

0.94 g

Protein

0.72 g

Sodium

127.65 mg

Total Fat

0.28 g

Sat. Fat

0.04 g

Trans Fat

0.00 g