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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Vegetarian, Vegan, Crowd pleas, Salads and 50 Servings

INGREDIENTS

9 lb Salad greens; see Directions
7 c Croutons
6 c Carrots; grated
3 c Red onion; diced
3 c Green pepper; chopped
6 c Tomatoes; diced

INSTRUCTIONS

Coarsley chop the salad greens (any combinations of endive, escarole, head
and leaf lettuce, spinach, cabbage, chicory, or dandelion greens). 9 lbs of
greens will make about 50 1-cup servings. Put other toppings in bowls. Use
whatever vegetables are in season. 6 cups of prepared vegetable will yield
about 50 2-Tbsp servings. Cheese, chickpeas, chopped ham, or chopped eggs
can be added for protein.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan
12, 1998

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