Item ID: 1985254
Serving Description: 0.5 Cup (2.75 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Vegan, Vegetarian
Allergens: None
Item ID: 1985254
Serving Description: 0.5 Cup (2.75 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Vegan, Vegetarian
Allergens: None
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Ingredients list for this recipe is unavailable.
Yields
Unpared cucumbers: 98%
Pre-Preparation
Wash cucumbers and tomatoes.
Dice cucumbers.
Slice cherry tomatoes in half.
Preparation
Make dressing by combining oil, vinegar, salt, pepper, and dill in a bowl.
Combine vegetables and dressing.
Cold hold for service at 40°F or less.
Serving
Serving = 1/2 cup (2.75oz)
Suggestion: serve on salad bar or as a side.
Recipe Source
Boulder Valley School District Food Services
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ¼ cups |
| Vegetables, Additional | 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 | 32.59 kcal |
| Total Fat | 2.28 gm |
| Saturated Fat | 0.33 gm |
| Trans Fat | 0.00* gm |
| Sodium | 104.99 mg |
| Carbohydrates | 3.05 gm |
| Fiber | 0.66 gm |
| Sugars | 1.69* gm |
| Added Sugars | 0.00* gm |
