RECIPE DETAILS
Item ID: FS058
Serving Description: 1/2 cup (2.75oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS058
Serving Description: 1/2 cup (2.75oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Unpared cucumbers yield 98%
1. Wash cucumbers and tomatoes.
2. Dice cucumbers.
3. Slice cherry tomatoes in half.
Preparation
1. Make dressing by combining oil, vinegar, salt, pepper, and dill in a bowl.
2. Combine vegetables and dressing.
3. Cold hold for service.
Serving
Serving = 1/2 Cup (2.75oz)
Serve on salad bar or as a side.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 0 | Calories: 31.21 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 4.83% | |
| Red Orange: 0.125 | Grains: 0 | Sodium: 145.43 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
