RECIPE DETAILS
Item ID: HK2231
Serving Description: 1/2 Cup (2.77oz.)
Food Category: Salads
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: HK2231
Serving Description: 1/2 Cup (2.77oz.)
Food Category: Salads
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced via partnership with the CIA Healthy Kids Collaborative
1. Large dice tomatoes
2. Chop cilantro
3. Slice cucumbers and green onions
Preparation
1. Place the tomatoes, red pepper flakes, green onions, cilantro, and lemon juice in a large bowl. Mix well.
2. Add the cucumber slices and fold into the mixture.
3. Transfer into an appropriate bowl and cover.
4. CCP-Hold refrigerated at internal temperature of 40 degrees F. or below for service.
Serving
Serving = 1/2 cup (2.77oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 0 | Calories: 14.1 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 1.89% | |
Red Orange: 0 | Grains: 0 | Sodium: 43.8 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.25 | |||
Additional: 0.125 |
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.