Italian Tomato Salad
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, raw, year round average cherry 9 5/8 oz.
- Onions, raw ㅤ 3 oz.
- Cucumber, with peel, raw ㅤ 5 7/8 oz.
- Basil, fresh chopped 1 tbsp., 2 7/8 tsp. ㅤ
- Salt, table ㅤ 1/4 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Dressing, Lite Balsamic with Olive Oil Vinaigrette, 4/1gal, 34#, Ken's Essentials, KE0636 ㅤ 2 tbsp., 2 2/3 tsp. ㅤ
- Garlic, raw ㅤ 1 1/2 tsp.
INSTRUCTIONS
- Wash all produce thoroughly. Cut the tomatoes in half and place in a large bowl. Dice onions and combine with tomatoes and minced garlic. Cut cucumbers in half moons and combine with tomato mixture
- Add basil (optional), salt, pepper, and dressing and mix until vegetables are well coated. Refrigerate below 41° F for at least 30 minutes before serving. Serve 1/2 cup portions.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, raw, year round average cherry 2 lbs., 8 oz. cup
- Onions, raw ㅤ 12 oz.
- Cucumber, with peel, raw ㅤ 1 lbs., 8 oz. ㅤ
- Basil, fresh chopped 1/2 c.
- Salt, table ㅤ 1 tsp.
- Spices, pepper, black ground 1/2 tsp.
- Dressing, Lite Balsamic with Olive Oil Vinaigrette, 4/1gal, 34#, Ken's Essentials, KE0636 ㅤ 3/4 c.
- Garlic, raw ㅤ 2 tbsp.
INSTRUCTIONS
- Wash all produce thoroughly. Cut the tomatoes in half and place in a large bowl. Dice onions and combine with tomatoes and minced garlic. Cut cucumbers in half moons and combine with tomato mixture
- Add basil (optional), salt, pepper, and dressing and mix until vegetables are well coated. Refrigerate below 41° F for at least 30 minutes before serving. Serve 1/2 cup portions.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, raw, year round average cherry 5 lbs.
- Onions, raw ㅤ 1 lbs., 8 oz. ㅤ
- Cucumber, with peel, raw ㅤ 3 lbs.
- Basil, fresh chopped 1 c.
- Salt, table ㅤ 2 tsp.
- Spices, pepper, black ground 1 tsp.
- Dressing, Lite Balsamic with Olive Oil Vinaigrette, 4/1gal, 34#, Ken's Essentials, KE0636 ㅤ 1 1/2 c.
- Garlic, raw ㅤ 1/4 c.
INSTRUCTIONS
- Wash all produce thoroughly. Cut the tomatoes in half and place in a large bowl. Dice onions and combine with tomatoes and minced garlic. Cut cucumbers in half moons and combine with tomato mixture
- Add basil (optional), salt, pepper, and dressing and mix until vegetables are well coated. Refrigerate below 41° F for at least 30 minutes before serving. Serve 1/2 cup portions.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, raw, year round average cherry 10 lbs.
- Onions, raw ㅤ 3 lbs.
- Cucumber, with peel, raw ㅤ 6 lbs.
- Basil, fresh chopped 1 pt.
- Salt, table ㅤ 1 tbsp., 1 tsp. ㅤ
- Spices, pepper, black ground 2 tsp.
- Dressing, Lite Balsamic with Olive Oil Vinaigrette, 4/1gal, 34#, Ken's Essentials, KE0636 ㅤ 1 pt., 1 c. ㅤ
- Garlic, raw ㅤ 1/2 c.
INSTRUCTIONS
- Wash all produce thoroughly. Cut the tomatoes in half and place in a large bowl. Dice onions and combine with tomatoes and minced garlic. Cut cucumbers in half moons and combine with tomato mixture
- Add basil (optional), salt, pepper, and dressing and mix until vegetables are well coated. Refrigerate below 41° F for at least 30 minutes before serving. Serve 1/2 cup portions.