INGREDIENTS

INSTRUCTIONS

1.  DRAIN TUREKY; DICE INTO 1-INCH PIECES.
2.  ADD CELERY, PICKLES AND ONIONS TO TURKEY; MIX THOROUGHLY.
3.  ADD LEMON JUICE, SALAD DRSSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE.
4.  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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