MEASURE (FOR 100 SERVINGS)
Cucumber with Peel, Whole, Fresh, #4101
4 pounds + 12 ounces
Radishes, Raw, Whole, Wash, Trim. #4011
Tomatoes, Cherry, Fresh, #4108
4 pounds + 10 ounces
Spinach, Washed, Trimmed, Fresh, #4016
Salad Mix, Romaine Blend, #4013
4 pounds + 8 ounces
Dressing, Fat Free Ranch, 12 gram, #2208
Dressing, Fat Free 1000 Island, 12 gram, #2207
Wash the cucumbers, radishes and tomatoes under cool, running water and drain them well.
If the spinach and romaine are not prewashed, wash it under cool running water and drain it well.
Slice the cucumbers ¼" thick.
Slice the radishes thinly.
Slice the spinach into 1" pieces.
Combine all of the vegetables in a large bowl. Cover and chill until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
Portion into ½ cup servings of salad with 4 ounce spoodle in containers and serve with 1 packet of fat free dressing. Each portion provides ¼ cup serving of dark green vegetables and 1/8 cup serving of other vegetables.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.
If greens are not prewashed, rinse and drain thoroughly.
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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.