RECIPE DETAILS
Item ID: 1803929
Serving Description: 2 TBSP (1 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Condiments
Attributes: Dressings, Vegetarian, Gluten Free
Allergens: Eggs, Milk, Soy
RECIPE DETAILS
Item ID: 1803929
Serving Description: 2 TBSP (1 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Condiments
Attributes: Dressings, Vegetarian, Gluten Free
Allergens: Eggs, Milk, Soy
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Preparation
-
Blend all ingredients together using an immersion blender or regular blender.
-
Label, date, and rotate.
-
Place in the cooler.
Serving
Serving size: 2 Tbsp (1 oz)
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 59.91 kcal |
| Total Fat | 5.26 gm |
| Saturated Fat | 1.32 gm |
| Trans Fat | 0.00* gm |
| Sodium | 218.61 mg |
| Carbohydrates | 1.49 gm |
| Fiber | 0.03 gm |
| Sugars | 0.02* gm |
| Added Sugars | 0.00* gm |
