0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

2 lb CARROTS FRESH
3 lb CELERY FRESH
7 lb LETTUCE FRESH
2 lb PEPPER SWT GRN FRESH

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2.  COMBINE CARROTS, CELERY AND PEPPERS.  TEAR OR CUT PREPARED LETTUCE
INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY.
3.  COVER; REFRIGERATE UNTIL READY TO SERVE.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  IN STEP 1:  2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED
CARROTS.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY.
2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED
SWEET PEPPERS.
7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE.
Recipe Number: M01900
SERVING SIZE: 3/4 CUP (2
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:

“Practice Safe Sex: get Married and be faithful!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?