Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | LETTUCE FRESH |
2 lb -
1. TRIM, WASH, AND PREPARE SALAD GREENS AS DIRECTED ON RECIPE NO. MG0100.
2. TEAR GREENS INTO LARGE PIECES.
3. COMBINE GREENS; TOSS LIGHTLY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 2 LB 4 OZ FRESH ENDIVE A.P. WILL YIELD 2 LB TRIMMED ENDIVE.
3 LB 3 OZ FRESH ROMAINE A.P. WILL YIELD 3 LB TRIMMED ROMAINE.
6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB TRIMMED LETTUCE.
2. IN STEP 1, 2 LB FRESH ESCAROLE (2 LB 4 OZ A.P.) MAY BE USED FOR FRESH ENDIVE AND 3 LB FRESH SPINACH (3 LB 4 OZ A.P.) MAY BE USED FOR ROMAINE.
Recipe Number: M04700
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .