Tossed vegetable salad

100 Servings

Ingredients

QuantityIngredient
3poundsCELERY FRESH
3poundsCUCUMBERS FRESH
4poundsTOMATOES FRESH
2poundsCABBAGE WHITE FRESH
6poundsLETTUCE FRESH
2poundsONIONS DRY
1poundsRADISH RED FRESH

Directions

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, .