Garden vegetable salad

100 Servings

Ingredients

Quantity Ingredient
2 pounds CARROTS FRESH
3 pounds CELERY FRESH
7 pounds LETTUCE FRESH
2 pounds PEPPER SWT GRN FRESH

Directions

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

MG0100.

2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY.

3. COVER; REFRIGERATE UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED CARROTS.

4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY.

2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED SWEET PEPPERS.

7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE.

Recipe Number: M01900

SERVING SIZE: ¾ CUP (2

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

Downloaded from Glen's MM Recipe Archive, .

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