RECIPE DETAILS
Item ID: FR003
Serving Description: 2 Tbsp (1oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FR003
Serving Description: 2 Tbsp (1oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced by Danone North America
Peeled, seeded, and diced cucumbers yield 84%
Peeled and mined onion yields 88%
1. Peel, seed, and dice cucumber. Set aside.
2. Clean and slice mint. Set aside.
3. Peel and mince white onion. Set aside.
Preparation
1. Add all ingredients to a blender and puree.
2. Adjust consistancy by adding water to dressing while blending. You may need more or less water depending on how much the cucumber contributes.
3. Refrigerate until ready to use.
Serving
Serving = 2 Tbsp (1oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 30.44 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 15.02% | |
Red Orange: 0 | Grains: 0 | Sodium: 121.48 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
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.