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:
