Source: MRS 2021
MRS: 5830 — Vegetables (5500s)

Raw Veggies with Dip (Fresh)

Meal Component Contribution:
1/8 cup dark green vegetable, ¼ cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Dark Green) Vegetables (Red/Orange) Vegetables (Other)
  •  Vegetables (Dark Green)
  •  Vegetables (Red/Orange)
  •  Vegetables (Other)

Carrots, Fresh, Raw, Sticks,4"x¼ "
4  pounds
Broccoli, Fresh Florets, #4000
2  pounds + 4  ounces
Cauliflower, Fresh, Raw, Chunks, #4004
3  pounds
Tomatoes, Cherry, Fresh, #4108
4  pounds + 10
Dressing, Fat Free Ranch, 12 gram, #2208
50  packets
Dressing, Fat Free 1000 Island, 12 gram, #2207
50  packets


Place individual 4 ounce serving containers on sheet pans (18" x 26" x1").


If vegetables are not prewashe, rinse them under coool, running water.  Drain them thoroughly.


If needed, cut the broccoli and cauliflower into bite-sized pieces.


Portion 1/8 cup of each fresh vegetable for total of ½ cup serving in each individual portion container.
Add 1 packet of fat free dressing to each container.


Cover tightly with plastic wrap and store under refrigeration until ready to serve.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.


Portion 1 container per serving. Each portion provides 1/8 cup dark green vegetable, ¼ cup of red/orange vegetable and 1/8 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 Salads“ provides seasoning and serving ideas for salads.

Serving Notes

Presentation Ideas: Use a variety of vegetables with different colors.  Try new vegetables like cucumbers, squash, radishes, celery, and baby carrots.
If other vegetables are served, refer to the Food Buying Guide to determine amount to serve and recalculate nutritional analysis and contributions of recipe.

Nutrients Per Serving
3.95 g
Dietary Fiber
1.51 g
0.92 g
21.22 mg
Total Fat
0.18 g
Sat. Fat
0.03 g
Trans Fat
0.00 g