Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | CELERY FRESH |
| 3 pounds | CUCUMBERS FRESH |
| 4 pounds | TOMATOES FRESH |
| 2 pounds | CABBAGE WHITE FRESH |
| 6 pounds | LETTUCE FRESH |
| 2 pounds | ONIONS DRY |
| 1 pounds | RADISH RED FRESH |
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1
2. TEAR PREPARED LETTUCE INTO LARGE PIECES.
3. COMBINE LETTUCE WITH CABBAGE, CELERY, CUCUMBERS, ONIONS, AND RADISHES; TOSS LIGHTLY.
4. COVER; REFRIGERATE FOR USE IN STEP 5.
5. ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS LIGHTLY.
NOTE: 1. IN STEP 1: 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE.
2 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 2 LB SHREDDED CABBAGE.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB SLICED CELERY.
3 LB 9 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB SLICED CUCUMBERS.
2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB SLICED ONIONS.
1 LB 1 O FRESH RADISHES A.P. WILL YIELD 1 LB SLICED RADISHES.
4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES.
2. IN STEP 3, FRESH RED CABBAGE, SHREDDED MAY BE USED FOR FRESH CABBAGE.
Recipe Number: M04800
SERVING SIZE: 1 CUP (3 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .