RECIPE DETAILS
Item ID: YG006
Serving Description: 1 Cup (5oz.)
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: YG006
Serving Description: 1 Cup (5oz.)
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced by Danone North America
Peas yield 98%
Zucchini yields 95%
Yellow squash yields 95%
Tomatoes yield 87%
Green onions yield 83%
1. Wash all vegetables.
2. Dice zucchini, yellow squash, and tomato into 1/2″ pieces.
3. Dice bell peppers into 1/4″ pieces.
4. Slice green onion.
5. Finely chop parsley.
6. Prepare the dressing: Combine yogurt, mayo, green onion, parsley, garlic powder, and lemon juice in a mixing bowl. Whisk just to mix and set aside.
Preparation
1. Cook pasta in boiling salted water per directions on package.
2. Drain into colander.
3. While pasta is still hot, add frozen peas, bell pepper, zucchini, and summer squash to help gently cook the vegetables.
4. Pour pasta and vegetables onto sheet pans to cool completely per HACCP SOP.
5. When pasta is completely cooled, add the yogurt dressing. Mix well.
6. Serve chilled following HACCP SOP.
Serving
Serving = 1 Cup (5oz.)
Suggestion: You can add 7 lbs. 11 oz per 100 servings of pre-cooked chicken thigh meat to contribute 1oz MMA to the meal pattern.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 250.44 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 6.91% | |
| Red Orange: 0 | Grains: 1.25 | Sodium: 96.43 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.125 | |||
| Additional: 0.125 |
