INGREDIENTS

INSTRUCTIONS

TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M00001. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES. COMBINE
LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS LIGHTLY.
COVER; REFRIGERATE FOR USE IN STEP 6. CUT MEAT AND CHEESE INTO THIN
STRIPS AND EGGS AND TOMATOES INTO 8 WEDGES EACH. PLACE ABOUT 1 CUP
SALAD VEGETABLES IN SALAD BOWLS. ADD 2 THIN STRIPS MEAT, 4 THIN  STRIPS
CHEESE, 2 WEDGES EGGS AND 2 WEDGES TOMATOES. COVER;  REFRIGERATE UNTIL
READY TO SERVE. SERVE 6 CROUTONS WITH EACH SALAD.  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.
IN STEP 5, SUGGESTED COLD MEATS ARE BEEF, BOLOGNA, HAM,  PICKLE AND
PIMIENTO LOAF AND/OR TURKEY.  NOTE:  4.  FOR ENTREE PORTION, PREPARE 1
1/2 RECIPES FOR SALAD  VEGETABLES; 3 RECIPES MEAT, CHEESE AND EGGS.
EACH PORTION:  1 1/2  CUPS SALAD VEGETABLES, 6 STRIPS MEAT, 12 STRIPS
CHEESE AND 9 WEDGES  EGGS.  Recipe Number: M00702  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 100.5mg
Potassium: 139.8mg
Carbohydrates: 7.4g
Fiber: 1.2g
Sugar: 1.5g
Protein: 1.4g