INGREDIENTS

INSTRUCTIONS

DRAIN TUREKY; DICE INTO 1-INCH PIECES. ADD CELERY, PICKLES AND ONIONS
TO TURKEY; MIX THOROUGHLY. ADD LEMON JUICE, SALAD DRSSING, SALT AND
PEPPER; MIX LIGHTLY BUT THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO
SERVE. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8  SCOOP)
TURKEY SALAD JUST BEFORE SERVING.  NOTE:  1.  IN STEP 2:  16 LB 7 OZ
FRESH CELERY A.P. WILL YIELD 12 LB  CHOPPED CELERY. 9 OZ DRY ONIONS
A.P. WILL YIELD 8 OZ CHOPPED ONIONS.  NOTE:  2.  IN STEP 3, 1 LB 8 OZ
LEMONS A.P. (6 LEMONS) WILL YIELD 1  CUP JUICE.  NOTE:  3.  IN STEP 4,
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB  TRIMMED LETTUCE.  Recipe
Number: L15104  SERVING SIZE: 100  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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