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Source: MRS 2024
MRS: 8070 — Condiments/Other (8000s)
Mexi-Ranch Dressing
Meal Component Contribution:
None
Number of Portions: 160 Size of Portion: 1½ ounces
Recipe HACCP Process: #1 - No cook
None
Number of Portions: 160 Size of Portion: 1½ ounces
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 160 SERVINGS) |
|---|---|
Dressing, Ranch, Dry Mix, #2244 | 1/2 package |
Milk, Fluid, Buttermilk, Cultured, Lowfat | 1 quart |
Mayonnaise, Gallon, Bulk, # 2250 | 1 quart |
Salsa, Bulk, #2823 | 1 gallon |
Sour Cream, Cultured, MS | 2 quarts |
DIRECTIONS
1. | Prepare the ranch dressing according to the recipe on the package or box. |
2. | Combine the ranch dressing, salsa, and sour cream. Mix the ingredients thoroughly. |
3. | Portion 1½ ounces of Mexi-Ranch Dressing into portion cups, or portion as require d by recipe. Cover the dressing with plastic wrap and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
4. | Serve 1½ ounce portion per serving. |
Nutrients Per Serving
Calories
62
Carbohydrates
2.80 g
Dietary Fiber
0.40 g
Protein
0.66 g
Sodium
220.00 mg
Total Fat
5.07 g
Sat. Fat
1.14 g
Trans Fat
0.00 g