Tossed Green Salad

INGREDIENTS

INSTRUCTIONS

2 lb 
TRIM, WASH, AND PREPARE SALAD GREENS AS DIRECTED ON RECIPE NO.  MG0100.
TEAR GREENS INTO LARGE PIECES. COMBINE GREENS; TOSS LIGHTLY.  COVER;
REFRIGERATE UNTIL READY TO SERVE.  : **ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1:  2 LB 4 OZ FRESH ENDIVE A.P.  WILL YIELD 2 LB
TRIMMED ENDIVE. 3 LB 3 OZ FRESH ROMAINE A.P. WILL YIELD 3 LB TRIMMED
ROMAINE. 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB TRIMMED LETTUCE.
2.  IN STEP 1, 2 LB FRESH ESCAROLE (2 LB 4 OZ A.P.) MAY BE USED FOR
FRESH ENDIVE AND 3 LB FRESH SPINACH (3 LB 4 OZ A.P.) MAY BE USED FOR
ROMAINE.  Recipe Number: M04700  SERVING SIZE: 1 CUP  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)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.7mg
Potassium: 38.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g