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: https://www.pinterest.com/pin/47147127326252870/