RECIPE DETAILS
Item ID: 1951847
Serving Description: 2 Tbsp (1 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Condiments
Attributes: Dressings, Vegan, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1951847
Serving Description: 2 Tbsp (1 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Condiments
Attributes: Dressings, Vegan, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Red onions, diced: 88%
Pre-Preparation
-
Dice red onions.
Preparation
-
Combine all ingredients in an appropriate container.
-
Blend with an immersion blender or blender until smooth and homogeneous.
-
Cover and refrigerate; hold cold until service at 41°F or less.
Serving
Serving size: 2 Tbsp (1 oz)
Recipe Source: Boulder Valley School District
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 14.91 kcal |
| Total Fat | 0.03 gm |
| Saturated Fat | 0.01 gm |
| Trans Fat | 0.00 gm |
| Sodium | 92.53 mg |
| Carbohydrates | 2.48 gm |
| Fiber | 0.13 gm |
| Sugars | 1.95* gm |
| Added Sugars | 0.00* gm |
