Source: MRS 2020
MRS: 1133 — Vegetables (1000s)

Tomatoes with Dip (Fresh)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Tomatoes, Fresh, Grape, #4109
18  pounds + 4  ounces
Dressing, Fat Free Ranch, 12 gram, #2208
50  packets
Dressing, Fat Free 1000 Island, 12 gram, #2207
50  packets
DIRECTIONS

1.

Rinse the tomatoes under cold running water, then drain them thoroughly. Either grape or cherry tomatoes may be used.

2.

Place individual serving containers on sheet pans (18" x 26" x 1").

3.

Place ½ cup tomatoes in each individual portion container.

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

4.

Portion 1 individual container and 1 packet dressing per serving. Each portion provides ½ cup of red/orange 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
Calories
17
Carbohydrates
3.84 g
Dietary Fiber
0.91 g
Protein
0.70 g
Sodium
7.45 mg
Total Fat
0.27 g
Sat. Fat
0.04 g
Trans Fat
0.00 g