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.
