| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Crowd pleas, Salads and | 50 | Servings |
INGREDIENTS
| 9 | lb | Salad greens; see Directions |
| 7 | c | Croutons |
| 6 | c | Carrots; grated |
| 3 | c | Red onion; diced |
| 3 | c | Green pepper; chopped |
| 6 | c | Tomatoes; diced |
INSTRUCTIONS
Coarsley chop the salad greens (any combinations of endive, escarole, head and leaf lettuce, spinach, cabbage, chicory, or dandelion greens). 9 lbs of greens will make about 50 1-cup servings. Put other toppings in bowls. Use whatever vegetables are in season. 6 cups of prepared vegetable will yield about 50 2-Tbsp servings. Cheese, chickpeas, chopped ham, or chopped eggs can be added for protein. Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan 12, 1998
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