Source: MRS 2015
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
15  pound(s)
Dressing, Lite Ranch, PC, 1.5 ounce #2205
100  PC pack(s)
DIRECTIONS

1.

Place ½ cup celery sticks in individual serving container.

2.

Serve with 1 packet of salad dressing on the side.
Portion one container with 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
5.02 g
Dietary Fiber
1.09 g
Protein
0.47 g
Sodium
174.43 mg
Total Fat
0.12 g
Sat. Fat
0.03 g
Trans Fat
0.00 g