Garden Vegetable Salad            M.Salads, Salad Dressings, and Relishes No.019
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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.             |
|--------------------|----------|----------|-----------------------------------|
|Lettuce             |  7LB     |          | 2. Tear or cut prepared lettuce   |
|Carrots, Sliced     |  2LB     | 1.50 Qrt |    into bite size pieces. Com-    |
|Celery              |  3LB     | 2.25 Qrt |    bine lettuce, carrots, celery, |
|Peppers, Sweet      |  2LB     | 1.50 Qrt |    and peppers; toss lightly.     |
|                    |          |          | 3. Cover; refrigerate until       |
|                    |          |          |    ready to serve.                |
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NOTE:  1. In Step 1: 7 lb 9 oz fresh lettuce A.P. will yield 7 lb     
          trimmed lettuce.  2 lb 7 oz fresh carrots A.P. will yield   
          2 lb sliced carrots.                                        
       2. In Step 1: 4 lb 2 oz fresh celery A.P. will yield 3 lb      
          diced celery.  2 lb 7 oz fresh sweet peppers A.P. will yield
          2 lb diced sweet peppers.