| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 8 |
oz |
ONION GREEN FRESH |
| 4 |
lb |
CUCUMBERS FRESH |
| 4 |
lb |
TOMATOES FRESH |
| 8 |
lb |
LETTUCE FRESH |
INSTRUCTIONS
1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.
2. TEAR PREPARED LETTUCE INTO LARGE PIECES.
3. COMBINE LETTUCE WITH ONIONS AND CUCUMBERS; TOSS LIGHTLY.
4. COVER; REFRIGERATE FOR USE IN STEP 5.
5. ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS
LIGHTLY.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: IN STEP 1: 8 LB 10 OZ FRESH LETTUCE A.P. WILL YIELD 8 LB TRIMMED
LETTUCE.
10 OZ FRESH GREEN ONIONS A.P. WILL YIELD 8 OZ SLICED GREEN
ONIONS WITH TOPS.
4 LB 12 OZ FRESH CUCUMBERS A.P. WILL YIELD 4 LB SLICED,
PARED CUCUMBERS.
4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO
WEDGES.
Recipe Number: M04600
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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