Estimates based on 1/4 cup serving

Raw: sliced, cubed, shredded (about 10-12 servings per pound)

Pickled (about 8 servings per pound)


Cucumbers will last a week or two

Have salad on the menu every week or two. Use up any fresh vegetables before going bad.


Cucumber/Tomato Salad:  dice cucumbers and tomatoes.  Add Italian dressing (or vinegar, oil, and seasonings).

Egg Roll Salad: Shred broccoli stems, cabbage, and carrots. You can add shredded zucchini or cucumber as well.  Mix with a bit of soy sauce, garlic seasoning, and ground ginger.

Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will break up the lumps, and make it the consistency of a thick sour cream type dip.  Add a flavor packet (like ranch), or seasonings (dill, garlic, onion, etc.) for a dip for fresh veggies.  This is one of the only dip-type items that is CACFP approved as a protein (sour cream is not).

Bread & Butter pickles: