Item ID: 1978289
Serving Description: 0.66666666666667 Cup (3 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Salads
Allergens: None
Item ID: 1978289
Serving Description: 0.66666666666667 Cup (3 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Salads
Allergens: None
Ingredients list for this recipe is unavailable.
Yields
Carrots, shredded: 83%
Cilantro, chopped: 84%
Pre-Preparation
Wash and shred carrots.
Wash and chop cilantro.
Preparation
Whisk together orange juice, lemon juice, sugar, salt, cinnamon, and oil to make the dressing.
Add carrots and cilantro; mix until evenly coated.
Hold cold until service at 41°F or less.
Serving
Serving = 2/3 cup (3 oz)
Recipe Source
Washington State Schools’ “Scratch Cooking” Recipe Book
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0.125 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 81.91 kcal |
| Total Fat | 1.82 gm |
| Saturated Fat | 0.25 gm |
| Trans Fat | 0.00* gm |
| Sodium | 198.97 mg |
| Carbohydrates | 16.28 gm |
| Fiber | 2.93 gm |
| Sugars | 11.00 gm |
| Added Sugars | 6.76* gm |
