INGREDIENTS

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRETED ON RECIPE NO.
M00001.
2.  TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES.
3.  COMBINE LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS
LIGHTLY.
4.  COVER; REFRIGERATED FOR USE IN STEP 6.
5.  CUT MEAT AND CHEESE INTO THIN STRIPS AND TOMATOES INTO 8 WEDGES EACH.
6.  PLACE 1 CUP SALAD VEGETABLES IN EACH SALAD BOWL. ADD 2 THIN STRIPS
SALAMI OR PEPPERONI, 4 THIN STRIPS PROVOLONE CHEESE, 2 TOMATO WEDGES AND
7.  COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE:  1.  IN STEP 1:  7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB
TRIMMED LETTUCE; 1 LB 4 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB OR 1 3/4 QT
SHREDDED CABBAGE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB OR
2 QT DICED PEPPERS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB OR 3 QT
DICED CELERY; 2 LB 6 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB OR 1 1/2 QT
SLICED, PARED CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB
OR 4 3/4 QT TOMATO WEDGES.
NOTE:  2.  IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB
OR 1 3/4 QT SHREDDED CABBAGE.
NOTE:  3.  FOR ENTREE PORTION, PREPARE 1 1/2 RECIPES FOR SALAD VEGETABLES;
3 RECIPES MEAT, CHEESE AND OLIVES. EACH PORTION:  1 1/2 CUPS SALAD
VEGETABLES, 6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 SLICES OLIVE.
Recipe Number: M00701
SERVING SIZE: 1 C SALAD
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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