RECIPE DETAILS
Item ID: OU013
Serving Description: 1/2 Cup (2.4oz.)
Food Category: Salads
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: OU013
Serving Description: 1/2 Cup (2.4oz.)
Food Category: Salads
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Thaw edamame and chop the cilantro.
Preparation
In a mixing bowl, combine edamame, carrots, crushed red pepper and cilantro. In a seperate bowl whisk together the rice wine vinegar, oilive oil, salt, and peppe to make the dressing. Once whisked together, add the dressing to the other bowl and mix well.
Serving
Serve 1/2 Cup
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: 0.75 | Calories: 170.05 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 8.71% | |
| Red Orange: 0 | Grains: 0 | Sodium: 147.42 | |
| 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.
