Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | CROUTONS |
| 2 pounds | HAM SECTIONED CURED |
| 2 pounds | CHEESE AMER/SLICE |
| 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 |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED 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; REFRIGERATE FOR USE IN STEP 6.
5. CUT MEAT AND CHEESE INTO THIN STRIPS AND EGGS AND TOMATOES INTO 8 WEDGES EACH.
6. PLACE ABOUT 1 CUP SALAD VEGETABLES IN SALAD BOWLS. ADD 2 THIN STRIPS MEAT, 4 THIN STRIPS CHEESE, 2 WEDGES EGGS AND 2 WEDGES TOMATOES.
7. COVER; REFRIGERATE UNTIL READY TO SERVE. SERVE 6 CROUTONS WITH EACH SALAD.
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. IN STEP 5, SUGGESTED COLD MEATS ARE BEEF, BOLOGNA, HAM, PICKLE AND PIMIENTO LOAF AND/OR TURKEY.
NOTE: 4. FOR ENTREE PORTION, PREPARE 1 ½ RECIPES FOR SALAD VEGETABLES; 3 RECIPES MEAT, CHEESE AND EGGS. EACH PORTION: 1 ½ CUPS SALAD VEGETABLES,
6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 WEDGES EGGS.
Recipe Number: M00702
SERVING SIZE: 1 C SALAD
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .