Lettuce and tomato salad

Yield: 100 Servings

Measure Ingredient
67 TOMATOES FRESH
4 pounds LETTUCE FRESH

1. TRIM, WASH, AND PREPARE LETTUCE AND TOMATOES AS DIRECTED ON RECIPE CARD M-GUIDELINES.

2. SEPERATE LEAVES. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH.

3. SLICE EACH TOMATO INTO 6 SLICES.

4. ARRANGE 4 SLICES TOMATOES ON EACH LETTUCE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 22 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 21 LB 14 OZ SLICED TOMATOES.

Recipe Number: M03300

SERVING SIZE: 4 SLICES T

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

Downloaded from Glen's MM Recipe Archive, .

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