RECIPE DETAILS
Item ID: SA023
Batch Quantity: 1
Serving Size: 6
Serving Measure: LB
Serving Description: 6 LB
Nutrition Link: 80011
Food Category: Salads
HACCP: SALAD
HACCP Process Category: Complex
Recipe Source: BVSD
RECIPE DETAILS
Item ID: SA023
Batch Quantity: 1
Serving Size: 6
Serving Measure: LB
Serving Description: 6 LB
Nutrition Link: 80011
Food Category: Salads
HACCP: SALAD
HACCP Process Category: Complex
Recipe Source: BVSD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Black beans yield 56%
Red peppers yield 80%
Preparation
1. Cook quinoa - follow instructons on the package.
2. Drain and rinse black beans.
3. Dice red peppers, cilantro and mix with corn.
4. Once quinoa is cooled, mix all ingredients together and send in fish tubs to sites.
Serving
1.5 lb=1/2 fish tub
3 lb=full fish tub
To serve to-go style:
Serve cold in any type of to-go box or plastic baggie
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 5.875 | Meat/Meat Alternative: 0 | Calories: 2430.14 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.43% | |
| Red Orange: 1.75 | Grains: 0 | Sodium: 5271.35 | |
| Legumes: 2.75 | |||
| Starchy: 1.375 | |||
| 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.
