Garden vegetable salad
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | CARROTS FRESH |
| 3 | pounds | CELERY FRESH |
| 7 | pounds | LETTUCE FRESH |
| 2 | pounds | PEPPER SWT GRN FRESH |
Directions
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY.
3. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED CARROTS.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY.
2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED SWEET PEPPERS.
7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE.
Recipe Number: M01900
SERVING SIZE: ¾ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .