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Carrots and Red Peppers with Dip
½ cup red/orange vegetable
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Peppers, Sweet, Red, Raw | 3 pounds + 8 ounces |
Carrots, Raw, Mini, Peeled, #4002 | 4 pounds |
Dressing, Fat Free Ranch, 12 gram, #2208 | 25 packets |
Dressing, Fat Free 1000 Island, 12 gram, #2207 | 25 packets |
DIRECTIONS
1. | Rinse peppers under cool, running water. Drain them thoroughly. Remove the seeds from the peppers and slice them into ½-inch slices. |
2. | Place individual serving containers on sheet pans (18" x 26" x 1"). |
3. | Measure ¼ cup of baby carrots and ¼ cup of red pepper strips in each individual container. Cover and refrigerate them until ready for service. CCP: Refrigerate at 41 degrees F or lower. |
4. | Portion 1 individual container of carrots and red pepper strips with 1 packet of fat free dressing per serving. Each portion provides ½ 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. |
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 Salads“ provides seasoning and serving ideas for salads.