Source: MRS 2015
MRS: 1029 — Vegetables (1000s)

Cucumber Sticks with Dip (Fresh)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Cucumber with Peel, Whole, Fresh, #4101
10  pound(s) + 8  ounce(s)
Dressing, Fat Free Ranch, 12 gram, #2208
50  packet(s)
DIRECTIONS

1.

Wash and peel cucumbers.
Cut into 3" x  ¾" sticks.
Cover and place in refrigerator until ready for service.

2.

Portion six cucumber sticks in a serving cup with one packet of dressing per serving. Each portion provides ½ 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
Calories
24
Carbohydrates
5.46 g
Dietary Fiber
0.48 g
Protein
0.62 g
Sodium
126.91 mg
Total Fat
0.10 g
Sat. Fat
0.04 g
Trans Fat
0.00 g