Tossed green salad

100 Servings

Ingredients

Quantity Ingredient
6 pounds LETTUCE FRESH

Directions

2 lb -

1. TRIM, WASH, AND PREPARE SALAD GREENS AS DIRECTED ON RECIPE NO. MG0100.

2. TEAR GREENS INTO LARGE PIECES.

3. COMBINE GREENS; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 2 LB 4 OZ FRESH ENDIVE A.P. WILL YIELD 2 LB TRIMMED ENDIVE.

3 LB 3 OZ FRESH ROMAINE A.P. WILL YIELD 3 LB TRIMMED ROMAINE.

6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB TRIMMED LETTUCE.

2. IN STEP 1, 2 LB FRESH ESCAROLE (2 LB 4 OZ A.P.) MAY BE USED FOR FRESH ENDIVE AND 3 LB FRESH SPINACH (3 LB 4 OZ A.P.) MAY BE USED FOR ROMAINE.

Recipe Number: M04700

SERVING SIZE: 1 CUP

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

Downloaded from Glen's MM Recipe Archive, .

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