Tossed lettuce, cucumber

100 Servings

Ingredients

Quantity Ingredient
8 ounces ONION GREEN FRESH
4 pounds CUCUMBERS FRESH
4 pounds TOMATOES FRESH
8 pounds LETTUCE FRESH

Directions

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

MG0100.

2. TEAR PREPARED LETTUCE INTO LARGE PIECES.

3. COMBINE LETTUCE WITH ONIONS AND CUCUMBERS; TOSS LIGHTLY.

4. COVER; REFRIGERATE FOR USE IN STEP 5.

5. ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS LIGHTLY.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1: 8 LB 10 OZ FRESH LETTUCE A.P. WILL YIELD 8 LB TRIMMED LETTUCE.

10 OZ FRESH GREEN ONIONS A.P. WILL YIELD 8 OZ SLICED GREEN ONIONS WITH TOPS.

4 LB 12 OZ FRESH CUCUMBERS A.P. WILL YIELD 4 LB SLICED, PARED CUCUMBERS.

4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES.

Recipe Number: M04600

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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