Frijole Salad M.Salads, Salad Dressings, and Relishes No.004
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Beans, Kidney | 6LB 14OZ| 3.00 Qrt | 2. Drain beans; rinse well; |
| | | | drain. Set aside for use in |
| | | | Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, French | | 2.00 Qrt | 3. Prepare 1/2 recipe for French |
| | | | Dressing (Recipe No. M-58). |
| | | | 4. Combine beans and French |
| | | | Dressing. |
| | | | 5. Cover; refrigerate at least |
| | | | 6 hours. Keep refrigerated |
| | | | until ready to serve. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 8LB | 3.50 Gal | 6. Just before serving, add |
|Tomatoes, Canned | 6LB | 1.00 Gal | cabbage, tomatoes, and |
|Cucumbers | 3LB 8OZ| 2.50 Qrt | cucumbers; mix lightly. |
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NOTE: 1. In Step 1: 10 lb fresh cabbage A.P. will yield 8 lb shredded
cabbage. 6 lb 2 oz fresh tomatoes A.P. will yield 6 lb diced
tomatoes.
2. In Step 1: 4 lb 2 oz fresh cucumbers A.P. will yield 3 lb
8 oz pared, sliced cucumbers.
3. In Step 2, 7 lb (7-No. 303 cn) canned kidney beans may be
used.
4. In Step 3, 2 qt prepared, ready-to-use French Dressing may
be used.