RECIPE DETAILS
Item ID: 2002193
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads, Chicken, Gluten Free
Allergens: Eggs, Milk, Soy
RECIPE DETAILS
Item ID: 2002193
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Salads, Chicken, Gluten Free
Allergens: Eggs, Milk, Soy
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Red potatoes, cooked, unpeeled: 97%
- Onions, raw, chopped: 88%
- Celery, diced: 83%
- Pickles, drained: 68%
Pre-Preparation
- Wash produce as needed.
- Finely chop chives.
- Blend together mayonnaise, milk, yogurt, sour cream, lemon juice, fresh chives, dried dill, parsley flakes, garlic powder, salt and pepper to make the ranch dressing.
- Scrub potatoes, then cut into large dice or wedges.
- Julienne onions.
- Dice celery.
- Drain and chop pickles.
- Dice chicken, if not already diced.
Preparation
- Boil or steam potatoes until tender. Cool completely under HACCP procedures.
- Mix all ingredients together until well combined.
- Hold under refrigeration below 40°F until service.
Serving
Serving size: ½ cup (4 oz)
Suggested serving utensil: spoodle
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
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, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | ⅜ cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 101.51 kcal |
| Total Fat | 2.05 gm |
| Saturated Fat | 0.54 gm |
| Trans Fat | 0.01* gm |
| Sodium | 71.18 mg |
| Carbohydrates | 15.21 gm |
| Fiber | 1.72 gm |
| Sugars | 3.60* gm |
| Added Sugars | 0.00* gm |
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.
