Avocado green salad

Yield: 100 Servings

Measure Ingredient
2 pounds CAULIFLOWER FZ
4 pounds TOMATOES FRESH
½ cup LEMON FRESH
7 pounds LETTUCE FRESH
2 pounds PEPPER SWT GRN FRESH

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON RECIPE

CARD MG-1.

2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE.

3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD ½ CUP LEMON JUICE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ FRESH

CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P.

WILL YIELD 4 LB TOMATO WEDGES.

Recipe Number: M03800

SERVING SIZE: 1 CP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes