RECIPE DETAILS
Item ID: SA690
Serving Description: 1 Side Serving
Food Category: Salads
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: SA690
Serving Description: 1 Side Serving
Food Category: Salads
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Canned red beans yield 64%
Canned garbanzo beans yield 65%
Canned jalapeno slices yield 61%
Canned pickles yield 64%
Preparation
This salad bar recipes include sample ingredients that can be include on a food service salad bar to include:
- Variety of vegetable options to include all 5 vegetable components
- Variety of fruits
- Meat/Meat Alternative options
- Grain options
- Premade salad options
- Dressing options
Serving
K-5 Serving: 1 Side Serving
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.75 | Meat/Meat Alternative: 0.25 | Calories: 131.21 |
Dark Green: 0.125 | Milk: 0 | Sat. Fat: 6.96% | |
Red Orange: 0.25 | Grains: 0.25 | Sodium: 262.74 | |
Legumes: 0.125 | |||
Starchy: 0.125 | |||
Other: 0.125 | |||
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.