Garden Cottage Cheese Salad M.Salads, Salad Dressings, and Relishes No.018
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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 | 4LB | 1.00 Gal | 2. Combine vegetables; toss |
|Radishes | 1LB | 3.00 Cup | lightly. |
|Onions | 8OZ| 1.50 Cup | |
|Celery | 1LB 8OZ| 4.50 Cup | |
|Peppers, Sweet | 1LB | 3.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Cottage Cheese | 10LB | 1.25 Gal | 3. Combine cottage cheese, salt, |
|Salt | 1OZ| 1.67 Tbsp| and Salad Dressing; add to |
|Dressings, Salad | 8OZ| 1.00 Cup | vegetables; mix well. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 4. Place 1 lettuce leaf on each |
| | | | serving dish; add salad mix- |
| | | | ture. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1: 4 lb 3 oz fresh cucumbers A.P. will yield 4 lb
diced, unpared cucumbers. 1 lb 1 oz fresh radishes A.P. will
yield 1 lb chopped radishes.
2. In Step 1: 10 oz fresh green onions A.P. will yield 8 oz
finely chopped green onions. 2 lb 1 oz fresh celery A.P.
will yield 1 lb 8 oz diced celery.
3. In Step 1: 1 lb 4 oz fresh sweet peppers A.P. will yield
1 lb finely chopped peppers. 4 lb 5 oz fresh lettuce A.P.
will yield 4 lb trimmed lettuce.
4. In Step 2, 1 oz (1/3 cup) dehydrated onions and 2 1/2 oz
(2 cups) dehydrated green peppers may be used. See Recipe
A-11.
5. In Step 3, 1 2/3-No. 10 cn canned dehydrated cottage cheese
may be used. Rehydrated according to instructions on
container.