Cottage Cheese and Tomato Salad M.Salads, Salad Dressings, and Relishes No.014
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|Yield: 100 Portions Each Portion: 1/4 Cup Cheese 3 Tomato Wedges|
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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. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Fresh | 18LB |36.00 EA | 2. Cut each tomato into 8 wedges; |
| | | | set aside for use in Step 5. |
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|Lettuce | 4LB | | 3. Place 1 lettuce leaf on each |
| | | | serving dish. |
|--------------------|----------|----------|-----------------------------------|
|Cottage Cheese | 12LB | 1.50 Gal | 4. Place 1/4 cup (1-No.16 scoop) |
| | | | cottage cheese in center of |
| | | | lettuce leaf. |
| | | | 5. Arrange 3 tomato wedges around |
| | | | cottage cheese. |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground | | 2.00 Tbsp| 6. Garnish 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, tomato slices may be used. Use 11 lb A.P. fresh
tomatoes (20 to 25 tomatoes); slice each tomato into 4 to 5
slices.
3. In Step 1, EACH PORTION: 1 tomato slice plus 1/4 cup
(1 - No. 16 scoop) cottage cheese.
4. In Step 4, 2-No. 10 cn canned dehydrated cottage cheese may
be used. Rehydrate according to instructions on container.