MEASURE (FOR 100 SERVINGS)
Cucumber with Peel, Whole, Fresh, #4101
4 pound(s) + 12 ounce(s)
Radishes, Raw, Whole, Wash, Trim. #4011
Spinach, Washed, Trimmed, Fresh, #4016
Salad Mix, Roamine Blend, #4013
4 pound(s) + 8 ounce(s)
Dressing, Fat Free Ranch, 12 gram, #2208
Dressing, Fat Free 1000 Island, 12 gram, #2207
Wash cucumbers and radishes under cool running water and drain well. If spinach is not prewashed, wash under cool running water and drain well.
Slice cucumbers ¼" thick.
Slice radishes thinly.
Tear spinach into 1" pieces.
Combine all vegetables and prewashed romaine in large bowl. Cover and chill.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
Portion into ½ cup servings. 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.
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.
1 serving of Garden Salad.
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