MEASURE (FOR 100 SERVINGS)
Carrots, Fresh, Raw, Sticks,4"x¼ "
Broccoli, Fresh Florets, #4000
2 pounds + 4 ounces
Cauliflower, Fresh, Raw, Chunks, #4004
Tomatoes, Cherry, Fresh, #4108
4 pounds + 10
Dressing, Fat Free Ranch, 12 gram, #2208
Dressing, Fat Free 1000 Island, 12 gram, #2207
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.
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 ¼ cup red/orange vegetable, 1/8 cup dark green 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.
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.
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.
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