RECIPE DETAILS
Item ID: FS037
Serving Description: 2/3 Cup (3oz.)
Food Category: Salads
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS037
Serving Description: 2/3 Cup (3oz.)
Food Category: Salads
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Washington States Schools “Scratch Cooking” Recipe Book
Carrots yield 83%
1. Shred carrots.
2. Chop cilantro.
Preparation
1. Whisk together the orange juice, lemon juice, sugar, salt, cinnamon, and oil.
2. Mix all ingredients together.
Serving
Serving = 2/3 Cup (3oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0.125 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 74.07 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 3.05% | |
Red Orange: 0.5 | Grains: 0 | Sodium: 187.34 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.