Source: MRS 2020
MRS: 1120 — Vegetables (1000s)

Celery Sticks with Dip (Fresh)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Celery, Raw, Sticks, Cupped 4", #4006
14  pounds + 8  ounces
Dressing, Fat Free 1000 Island, 12 gram, #2207
50  packets
Dressing, Fat Free Ranch, 12 gram, #2208
50  packets
DIRECTIONS

1.

Place ½ cup of celery sticks (6 sticks) in individual serving containers.

2.

Portion ½ cup of celery sticks with 1 packet of dressing per serving. Each portion provides ½ cup 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 Salads“ provides seasoning and serving ideas for salads.

Nutrients Per Serving
Calories
26
Carbohydrates
4.95 g
Dietary Fiber
1.05 g
Protein
0.45 g
Sodium
172.62 mg
Total Fat
0.11 g
Sat. Fat
0.03 g
Trans Fat
0.00 g