RECIPE DETAILS
Item ID: SA900
Serving Description: 1/2 Cup
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SA900
Serving Description: 1/2 Cup
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yields:
Red pepper: 80%
Drained black beans: 56%
Onions: 88%
Preparation
1. Boil or steam lentils until al dente. Cool.
2. Drain black beans.
3. Small dice the red pepper and red onion.
4. Chop cilantro.
5. Whisk all liquid ingredients with spices and honey to create dressing.
6. Mix together all ingredients.
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: 1.75 | Calories: 113.35 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 2.86% | |
| Red Orange: 0 | Grains: 0 | Sodium: 110.89 | |
| 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.
