Cucumber and Onion Salad M.Salads, Salad Dressings, and Relishes No.015
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|Yield: 100 Portions Each Portion: 1/2 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. |
|--------------------|----------|----------|-----------------------------------|
|Cucumbers | 15LB | 2.75 Gal | 2. Combine cucumbers and onions. |
|Dehydrated Onions | 3LB | 2.25 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Salt | 3OZ| 0.25 Cup | 3. Combine salt, pepper, sugar, |
|Pepper, Black, Groun| | 1.00 Tspn| vinegar, and water; blend |
|d | | | well. |
|Sugar, Extra Fine Gr| 1LB | 2.25 Cup | 4. Pour over cucumbers and |
|anulated | | | onions. |
|Vinegar, White | | 1.50 Qrt | 5. Cover; refrigerate at least |
|Cold Water | | 2.00 Cup | 1 1/2 hours. Keep refrigerated |
| | | | until ready to serve. |
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NOTE: 1. In Step 1: 17 lb 14 oz fresh cucumbers A.P. will yield 15lb
sliced,pared cucumbers. 3 lb 6 oz dry onions A.P. will yield
3 lb sliced onions.
2. In Step 2, 6 oz (4 1/2 cups) dehydrated onions may be used.
See Recipe A-11.
VARIATION
1. CUCUMBER, ONION, AND RADISH SALAD: Follow Step 1. In Step 2,
add 2 lb 8 oz (1 3/4 qt) sliced radishes (2 lb 12 oz A.P.),
1/8-inch strips. Follow Steps 3 through 5.
EACH PORTION: 2/3 Cup.
2. CUCUMBER, ONION AND SWEET PEPPER SALAD: Follow Step 1.
In Step 2, add 2 lb 8 oz (3 1/4 qt) fresh sweet peppers
(3 lb 1 oz A.P.), cut in 1/4-inch strips. Follow Steps 3
through 5.
EACH PORTION: 2/3 Cup.