RECIPE DETAILS
Item ID: 1982402
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1982402
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Cucumbers, unpeeled: 98%
-
Cherry tomatoes, halved: 97%
Pre-Preparation
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Place bulgur in a hotel pan and add water. Cover and steam for 10 minutes. Cool completely under HACCP procedures.
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Wash and chop cucumbers and parsley.
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Wash and slice cherry tomatoes in half.
Preparation
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Toss cold, cooked bulgur with the vegetables.
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Add all remaining ingredients and toss to fully combine.
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Keep under refrigeration below 40°F until service.
Serving
Serving = 1/2 cup
Note: Can be served on a salad bar or as a side.
Food Groups/Meal Patterns
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 cups |
| Vegetables, Dark Green | 0.125 cups |
| Vegetables, Red/Orange | 0.125 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.125 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 99.84 kcal |
| Total Fat | 6.18 gm |
| Saturated Fat | 0.87 gm |
| Trans Fat | 0.00* gm |
| Sodium | 7.56 mg |
| Carbohydrates | 10.55 gm |
| Fiber | 1.91 gm |
| Sugars | 0.78 gm |
| Added Sugars | 0.00* gm |
