Tossed vegetable salad

100 Servings

Ingredients

Quantity Ingredient
3 pounds CELERY FRESH
3 pounds CUCUMBERS FRESH
4 pounds TOMATOES FRESH
2 pounds CABBAGE WHITE FRESH
6 pounds LETTUCE FRESH
2 pounds ONIONS DRY
1 pounds RADISH 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, .

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