| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
lb |
CAULIFLOWER FZ |
| 4 |
lb |
TOMATOES FRESH |
| 1/2 |
c |
LEMON FRESH |
| 7 |
lb |
LETTUCE FRESH |
| 2 |
lb |
PEPPER SWT GRN FRESH |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON
RECIPE
CARD MG-1.
2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE.
3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED
AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP LEMON JUICE; 2 LB
7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ
FRESH
CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P.
WILL YIELD 4 LB TOMATO WEDGES.
Recipe Number: M03800
SERVING SIZE: 1 CP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hurting? No one understands like Jesus”