Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | SALAMI SAUSAGE FZ |
| 2 pounds | CHEESE CHEDDER |
| 3 pounds | CELERY FRESH |
| 2 pounds | CUCUMBERS FRESH |
| 6 pounds | TOMATOES FRESH |
| 1 pounds | CABBAGE WHITE FRESH |
| 7 pounds | LETTUCE FRESH |
| 2 pounds | PEPPER SWT GRN FRESH |
| 12 ounces | OLIVES RIPE #300 |
| 1 | OLIVE SLICE. |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRETED ON RECIPE NO.
M00001.
2. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES.
3. COMBINE LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS LIGHTLY.
4. COVER; REFRIGERATED FOR USE IN STEP 6.
5. CUT MEAT AND CHEESE INTO THIN STRIPS AND TOMATOES INTO 8 WEDGES EACH.
6. PLACE 1 CUP SALAD VEGETABLES IN EACH SALAD BOWL. ADD 2 THIN STRIPS SALAMI OR PEPPERONI, 4 THIN STRIPS PROVOLONE CHEESE, 2 TOMATO WEDGES AND 7. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1: 7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE; 1 LB 4 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB OR 1¾ QT SHREDDED CABBAGE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB OR 2 QT DICED PEPPERS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB OR 3 QT DICED CELERY; 2 LB 6 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB OR 1 ½ QT SLICED, PARED CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB OR 4 ¾ QT TOMATO WEDGES.
NOTE: 2. IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB OR 1 ¾ QT SHREDDED CABBAGE.
NOTE: 3. FOR ENTREE PORTION, PREPARE 1 ½ RECIPES FOR SALAD VEGETABLES; 3 RECIPES MEAT, CHEESE AND OLIVES. EACH PORTION: 1 ½ CUPS SALAD VEGETABLES, 6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 SLICES OLIVE.
Recipe Number: M00701
SERVING SIZE: 1 C SALAD
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .