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Raw Veggies with Dip
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 (Other)
- Vegetables (Red/Orange)
- Vegetables (Dark Green)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Carrots, Fresh, Raw, Sticks,4"x¼ " | 4 pound(s) |
Broccoli, Fresh Florets, #4000 | 2 pound(s) |
Cauliflower, Fresh, Raw, Chunks, #4004 | 3 pound(s) |
Tomatoes, Cherry, Fresh, #4108 | 4 pound(s) |
Dressing, Fat Free Ranch, 12 gram, #2208 | 50 packet(s) |
Dressing, Fat Free 1000 Island, 12 gram, #2207 | 50 packet(s) |
DIRECTIONS
1. | Place individual 4 ounce serving containers on sheet pans (18" x 26" x1"). |
2. | Portion 1/8 cup of each fresh vegetable for total of ½ cup serving in individual portion containers. |
3. | 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. 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.