MEASURE (FOR 50 SERVINGS)
Peppers, Sweet, Red, Raw
3 pound(s) + 8 ounce(s)
Carrots, Raw, Mini, Peeled, #4002
Dressing, Fat Free Ranch, 12 gram, #2208
Dressing, Fat Free 1000 Island, 12 gram, #2207
Wash peppers, seed, and cut into strips.
Place individual serving containers on sheet pans (18" x 26" x 1").
CCP: Refrigerate at 41 degrees F or lower.
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.
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.
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