Source: MRS 2019
MRS: 1134.3 — Vegetables (1000s)

Tomato and Cucumber Salad-F2S (Fresh)

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

Tomatoes, Whole, Red, Ripe, Raw, #4110
13  pound(s)
Cucumber, English, with Peel, Whole, Fresh, #4101
6  pound(s)
Bell Peppers, Green, Whole, Fresh, #4104
3  pound(s)
Pepper, Black, Ground, #2718
1  tablespoon(s) + 1  teaspoon(s)
Vinegar, White, Bulk, #2260
2  quart(s)
Sugar, Granulated, #2027
3  cup(s)
Salt, Table, #2219
1  tablespoon(s)


Wash produce under cool running water. Drain.
Dice tomatoes, slice cucumbers and cut-up green peppers.
Mix together in large bowl and set aside.


Mix black pepper, vinegar, sugar, and salt.
Pour vinegar mixture over cucumber, green peppers, and tomato mixture.
Cover and chill in refrigerator.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.


Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ¼ cup red/orange vegetable and ¼ cup 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. 

Nutrients Per Serving
11.17 g
Dietary Fiber
1.13 g
0.81 g
75.00 mg
Total Fat
0.20 g
Sat. Fat
0.02 g
Trans Fat
0.00 g