MEASURE (FOR 100 SERVINGS)
Tomatoes, Whole, Red, Ripe, Raw, #4110
Cucumber with Peel, Whole, Fresh, #4101
Bell Peppers, Green, Whole, Fresh, #4104
Pepper, Black, Ground, #2718
1 tablespoon(s) + 1 teaspoon(s)
Vinegar, White, Bulk, #2260
Sugar, Granulated, #2027
Salt, Table, #2219
Wash produce under cool running water. Drain.
Mix black pepper, vinegar, sugar, and salt.
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.
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.
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