INGREDIENTS

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD
M-G-1
2.  TEAR PREPARED LETTUCE INTO LARGE PIECES.
3.  COMBINE LETTUCE WITH CABBAGE, CELERY, CUCUMBERS, ONIONS, AND RADISHES;
TOSS LIGHTLY.
4.  COVER; REFRIGERATE FOR USE IN STEP 5.
5.  ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS
LIGHTLY.
NOTE:  1.  IN STEP 1:  6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE.
2 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 2 LB SHREDDED
CABBAGE.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB SLICED
CELERY.
3 LB 9 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB SLICED
CUCUMBERS.
2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB SLICED
ONIONS.
1 LB 1 O FRESH RADISHES A.P. WILL YIELD 1 LB SLICED
RADISHES.
4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO
WEDGES.
2.  IN STEP 3, FRESH RED CABBAGE, SHREDDED MAY BE USED FOR FRESH
CABBAGE.
Recipe Number: M04800
SERVING SIZE: 1 CUP (3 O
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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