Source: MRS 2015
MRS: 1021 — Vegetables (1000s)

Carrot, Celery, Cucumber w/Dressing

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

Carrots, Raw, Mini, Peeled, #4002
7  pound(s)
Celery, Raw, Sticks, Cupped 4", #4006
3  pound(s) + 4  ounce(s)
Cucumber with Peel, Whole, Fresh, #4101
7  pound(s)
Dressing, Fat Free Ranch, 12 gram, #2208
50  packet(s)
Dressing, Fat Free, 1000 Island, 1.5 ounce, #2206
50  packet(s)


Wash cucumbers under cool running water, then drain.

If carrots and celery sticks are not prewashed, wash under cool running water and drain.


Portion ¼ cup carrot sticks in individual serving containers. Add 1/8 cup each of celery sticks and sliced cucumbers to each container.
Place one fat free dressing packet in container with vegetables.
Cover tightly with plastic wrap and store under refrigeration until ready to serve.

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


Place on refrigerated line for service.
Portion one container of vegetables and one packet of dressing per serving. Each portion provides ¼ cup of red/orange vegetable and ¼ 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
7.63 g
Dietary Fiber
1.28 g
0.60 g
154.34 mg
Total Fat
0.14 g
Sat. Fat
0.03 g
Trans Fat
0.00 g