Cucumber radish salad

100 Servings

Ingredients

Quantity Ingredient

Directions

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M00001.

2. COMBINE CUCUMBERS, ONIONS, AND SLICED RADISHES (2 LB 12 OZ A.P.) ⅛ INCH THICK.

3. COMBINE SALT, PEPPER, SUGAR, VINEGAR, AND WATER. BLEND WELL.

4. POUR OVER CUCUMBERS, ONIONS, AND RADISHES.

5. COVER; REFRIGERATE AT LEAST 1½ HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 17 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB SLICED, PARED CUCUMBERS.

NOTE: 2. IN STEP 2, 6 OZ (4 ½ CUPS) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE CARD A01100.

Recipe Number: M01501

SERVING SIZE: 1 SRV

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

Downloaded from Glen's MM Recipe Archive, .

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