| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | lb | CELERY FRESH |
| 3 | lb | CUCUMBERS FRESH |
| 4 | lb | TOMATOES FRESH |
| 2 | lb | CABBAGE WHITE FRESH |
| 6 | lb | LETTUCE FRESH |
| 2 | lb | ONIONS DRY |
| 1 | lb | RADISH RED FRESH |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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