CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
100 | Servings |
INGREDIENTS
6 | lb | LETTUCE FRESH |
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