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CITRUS CILANTRO VINAIGRETTE

RECIPE DETAILS

Item ID: LW004

Batch Quantity: 256

Serving Size: 1

Serving Measure: TBSP

Serving Description: 1 FL. OZ OR 2 TBSP

Nutrition Link: 80388

Food Category: Dressings, gravies, marinades, sauces

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: LW

RECIPE DETAILS

Item ID: LW004

Batch Quantity: 256

Serving Size: 1

Serving Measure: TBSP

Serving Description: 1 FL. OZ OR 2 TBSP

Nutrition Link: 80388

Food Category: Dressings, gravies, marinades, sauces

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: LW

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Live Well

Preparation

1. Combine all ingredients in an appropriate sized container with an immersion blender. If preparing with a whisk, mince cilantro first.
2. Label, date, and store below 41 degrees F for up to one week.

Note: Discard any product that has been offered but unattended during service.
For best results: use chilled lemon juice and vinegar.


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: 64.89
Dark Green: 0 Milk: 0 Sat. Fat: 9.61%
Red Orange: 0 Grains: 0 Sodium: 66.14
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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