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Sonoma Blend
SKU:10071179003762
Packaging: 8/3 #
Net Weight: 24.00
Gross Weight: 25.50
Case Cube: 1.24
Tie/High: 8x5
Product Recipes
Nutrition Facts
Serving Size 3 oz (85 g)
Amount Per Serving
Calories 35 Calories from fat 0
% Daily Value *
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 35mg
Total Carbohydrates 6g
Dietary Fiber 2g
Sugars 3g
Protein 1g
Vitamin A 15%
  • Vitamin C 20%
    Calcium 2%
  • Iron 4%
    * Percent Daily Values are based on a 2,000 calorie diet.
    Printable Version
    Product Benefits
    • Trend-setting. This innovative collection of vegetables and vegetable blends will deliver a lofty impression on any menu.
    • Flavorful. Picking at the peak of freshness assures the vegetable's natural taste and texture is captured.
    • Refined appearance. The look of hand-picked, hand-cut vegetables provides the maximum plate coverage and customer appeal.
    • Versatile use. From pastas to soups to sides, Culinary Select's recipe-ready variety will meet the demand of the culinarian.
    Specifications
    • 30% Broccoli Florets
    • 27% Sugar Snap Peas
    • 22% Carrots - bias slice
    • 21% Yellow Carrots - bias slice
    Prep Instructions   
    • STOVE TOP: Bring 5 qts water to boil on HIGH in a 7-qt pot. Add entire bag of frozen vegetables to boiling water. Cook 8 minutes. Drain and serve.
    • STEAMER: Arrange entire bag of frozen vegetables in a half-size hotel pan. Add 1/3 cup water. Steam for 7 to 8 minutes. Drain and serve.
    • MICROWAVE (2200 watts): Place half bag of frozen vegetables in a microwave-safe container. Add 2 tbsp water. Cover tightly. Microwave on HIGH for 4 minutes, stirring after 2 minutes. Drain and serve.
    • SAUTE: In sauté pan, heat 2 tbsp oil on HIGH. Add half bag of frozen vegetables to hot oil. Sauté for 5 to 8 minutes, stirring frequently. Serve.
    Menu Suggestions
    • Serve as a side with simple sauce or garlic butter
    • Perfect for stir fry, in hearty stews or tossed with pasta for upscale vegetarian entreé.
    Ingredients
    Broccoli florets, sugar snap peas, carrots, yellow carrots.



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