INGREDIENTS

INSTRUCTIONS

2 lb -
1.  TRIM, WASH, AND PREPARE SALAD GREENS AS DIRECTED ON RECIPE NO. MG0100.
2.  TEAR GREENS INTO LARGE PIECES.
3.  COMBINE GREENS; TOSS LIGHTLY.
4.  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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