Cottage Cheese Salad M.Salads, Salad Dressings, and Relishes No.012
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cottage Cheese | 12LB | 1.50 Gal | 1. Trim, wash, and prepare |
| | | | lettuce as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 2. Place 1 lettuce leaf on each |
| | | | serving dish; add 1/4 cup |
| | | | (1-No. 16 scoop) cottage |
| | | | cheese. |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground | | 2.00 Tbsp| 3. Garnish each mound of cheese |
| | | | with paprika. Cover; |
| | | | refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 1, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
2. In Step 1, 2-No. 10 cn canned dehydrated cottage cheese may
be used. Rehydrate according to instructions on container.
3. In Step 3, salads may be garnished with 8 oz (2 1/2 cups)
shredded fresh carrots (9 oz A.P.) or 8 oz (2 cups) diced
fresh green onions (10 oz A.P.) including tops.
4. In Step 3, salads may be garnished with 3 oz (1 1/2cups)
minced fresh parsley, or 12 oz (2 cups) finely chopped fresh
sweet peppers (15 oz A.P.).
5. In Step 3, salads may be garnished with 1 lb (2 cups) pickle
relish or 14 oz (1/2-No. 2 1/2 cn) canned chopped pimientos,
or 1 lb (1-No. 303 cn) canned red sweet peppers.
6. In Step 3, salads may be garnished with 1 lb (3 cups)
thinly sliced fresh radishes (1 lb 2 oz A.P.)