Caesar Squash Salad

Nutrition
Facts

1 servings per container
Serving size
2 oz

Calories per serving

26

Amount/serving
% Daily Value*
Amount/serving
% Daily Value*
Total Fat 1.3g
 
Total Carbohydrate. 3.2g
2%
    Saturated Fat 0.2g
 
    Dietary Fiber 0.7g
2%
    Trans Fat 0g
 
    Total Sugars 1.5g
 
Cholesterol 1mg
 
      Includes 0g Added Sugars
0%
Sodium 83.8mg
6%
Protein 0.9g
 
- Iron 0.2mg  1% - Vitamin C 4.8mg  5% - Vitamin A - RE 0mcg  0% - Fat 1.3g   - Calcium 7.9mg  1% - Trans Fatty Acid 0g   - Calories 26.4kcal  4% - Carbohydrates 3.2g  2% - Insoluble Fiber 0.2g   - Protein 0.9g  2% - Sodium 83.8mg  6% - Potassium 16.3mg  0% - Soluble Fiber 0g  
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  CMS Caesar Summer Squash Salad (CM Yellow Squash 1" Dice (Yellow Squash), CM Zucchini 1" Dice (Zucchini), CM Onion Red 1/2" Dice (Red Onions (Red Onion)), Sliced Mushrooms 10# (MUSHROOM), CM Red Pepper 1/4" Strip (Red Pepper), CM Tomato 3/4" Dice (Tomato), Italian FF Dsg (WATER, VINEGAR, SUGAR, SALT, MALTODEXTRIN, CONTAINS LESS THAN 2% OF: CELLULOSE GEL AND CELLULOSE GUM, XANTHAN GUM, ONION*, GARLIC*, POTASSIUM SORBATE AND SODIUM BENZOATE AS PRESERVATIVES, CARRAGEENAN, CITRIC ACID, RED BELL PEPPER, SPICE, YEAST EXTRACT, NATURAL FLAVOR, YELLOW #5, YELLOW #6, SUNFLOWER OIL. * DRIED), Gourmet Caesar Dsg (SOYBEAN OIL, WATER, DISTILLED VINEGAR, ROMANO CHEESE (CULTURED MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), EGG YOLK, SALT, CONTAINS LESS THAN 2% OF: LEMON JUICE CONCENTRATE, GARLIC, ONION, BUTTERMILK SOLIDS, SPICE, HYDROLYZED SOY PROTEIN, MODIFIED FOOD STARCH, MALTODEXTRIN, XANTHAN GUM, ANCHOVY (FISH), MONOSODIUM GLUTAMATE, SODIUM BENZOATE AS A PRESERVATIVE, CARAMEL COLOR, YEAST EXTRACT, NATURAL FLAVOR, PROPYLENE GLYCOL ALGINATE, BETA CAROTENE, SUNFLOWER OIL))
ALLERGENS:  Milk, Eggs, Fish, Soybeans

The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.