Golden Glow Salad                 M.Salads, Salad Dressings, and Relishes No.020
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|Yield:  100 Portions                                    Each Portion: 1 Sqaure|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan                               Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|                    |          |          | 1. Trim, wash, and prepare salad  |
|                    |          |          |    vegetables as directed on      |
|                    |          |          |    Recipe Card M-G-1.             |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water       |          | 3.00 Qrt | 2. Add gelatin and salt to boil-  |
|Dessert Powder, Gela|  2LB  8OZ| 1.50 Qrt |    ing water; stir until          |
|tin, Lemon          |          |          |    dissolved.                     |
|Salt                |          | 2.25 Tspn|                                   |
|--------------------|----------|----------|-----------------------------------|
|Cold Water          |          | 2.00 Qrt | 3. Add cold water and vinegar;    |
|Vinegar, White      |          | 1.00 Cup |    mix well.                      |
|                    |          |          | 4. Pour 2 qt gelatin mixture into |
|                    |          |          |    each pan; chill until slight-  |
|                    |          |          |    ly thickened.                  |
|--------------------|----------|----------|-----------------------------------|
|Carrots, Diced      |  3LB  8OZ| 3.00 Qrt | 5. Combine carrots and pineapple. |
|Pineapple, Canned   |  6LB 13OZ| 3.00 Qrt |    Add 2 qt mixture to gelatin    |
|                    |          |          |    in each pan; stir to           |
|                    |          |          |    distribute evenly.             |
|                    |          |          | 6. Chill until firm. Cut 5 by 7.  |
|--------------------|----------|----------|-----------------------------------|
|Lettuce             |  4LB     |          | 7. Place 1 lettuce leaf on each   |
|                    |          |          |    serving dish; add gelatin      |
|                    |          |          |    square. Cover; refrigerate     |
|                    |          |          |    until ready to serve.          |
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NOTE:  1. In Step 1: 4 lb 4 oz fresh carrots A.P. will yield 3 lb 8 oz
          finely diced carrots.  4 lb 5 oz fresh lettuce A.P. will    
          yield 4 lb trimmed lettuce.                                 
       2. Other sizes and types of pans may be used. See Recipe A-25.