Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | ONION GREEN FRESH |
| 4 pounds | CUCUMBERS FRESH |
| 4 pounds | TOMATOES FRESH |
| 8 pounds | LETTUCE FRESH |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. TEAR PREPARED LETTUCE INTO LARGE PIECES.
3. COMBINE LETTUCE WITH ONIONS AND CUCUMBERS; TOSS LIGHTLY.
4. COVER; REFRIGERATE FOR USE IN STEP 5.
5. ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS LIGHTLY.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: IN STEP 1: 8 LB 10 OZ FRESH LETTUCE A.P. WILL YIELD 8 LB TRIMMED LETTUCE.
10 OZ FRESH GREEN ONIONS A.P. WILL YIELD 8 OZ SLICED GREEN ONIONS WITH TOPS.
4 LB 12 OZ FRESH CUCUMBERS A.P. WILL YIELD 4 LB SLICED, PARED CUCUMBERS.
4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES.
Recipe Number: M04600
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .