Source: MRS 2015
MRS: 1019 — Vegetables (1000s)

Carrot, Pepper Strip & Broccoli

Meal Component Contribution:
¼ cup red/orange vegetable, 1/8 cup dark green vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Other) Vegetables (Red/Orange) Vegetables (Dark Green)
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Carrots, Fresh, Raw, Sticks,4"x¼ "
7 pound(s) + 8 ounce(s)
Broccoli, Fresh Florets, #4000
7 pound(s) + 8 ounce(s)
Bell Peppers, Green, Whole, Fresh, #4104
5 pound(s)
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
50 packet(s)
Dressing, Fat Free Italian, 1.5 ounce, #2204
50 packet(s)
DIRECTIONS

1.

Wash produce under cool running water, then drain.
Slice peppers into strips.

2.

Place individual serving containers on sheet pans (18" x 26"x 1").
Place ¼ cup of carrots, 1/8 cup of pepper strips and 1/8 cup of broccoli to each container.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

Portion 1 container with 1 packet of fat free dressing for each serving.  Each portion provides ¼ cup of red/orange vegetable, 1/8 cup of dark green vegetable, and 1/8 cup of 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 USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
68
Carbohydrates
15.63 g
Dietary Fiber
3.08 g
Protein
1.72 g
Sodium
431.96 mg
Total Fat
0.27 g
Sat. Fat
0.05 g
Trans Fat
0.00 g