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Source: MRS 2014
MRS: 1126 — Vegetables (1000s)
Tossed Salad with Dressing (Fresh)
Meal Component Contribution:
1/4 cup dark green vegetable, 1/4 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
1/4 cup dark green vegetable, 1/4 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 salad
Recipe HACCP Process: #1 - No cook
- Vegetables (Dark Green)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Tomatoes, Cherry, Fresh, #630 | 8 pound(s) + 5 ounce(s) |
Salad, Mesclun Mix, (Spring Mix), #609 | 8 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. | Wash cherry tomatoes and drain. |
2. | Portion 1/2 cup prewashed salad mix into container. Place 3 cherry tomatoes on top of salad mix. Cover and chill. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Portion 1 salad with 1 PC of fat free dressing per serving. Each portion provides 1/4 cup dark green vegetable and 1/4 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
If greens are not prewashed, rinse and drain thoroughly.
Use commodity products when available.
Nutrients Per Serving
Calories
31
Carbohydrates
6.03 g
Dietary Fiber
0.63 g
Protein
1.18 g
Sodium
144.75 mg
Total Fat
0.12 g
Sat. Fat
0.02 g
Trans Fat
0.00 g