Kidney Bean Salad M.Salads, Salad Dressings, and Relishes No.031
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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. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 3LB | 1.50 Qrt | 2. Combine Salad Dressing, salt, |
|Salt | 2OZ| 3.00 Tbsp| pepper, and vinegar; whip or |
|Pepper, Black, Groun| | 1.00 Tbsp| mix well. Set aside for use |
|d | | | in Step 4. |
|Vinegar, White | | 1.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Beans, Kidney | 20LB 10OZ| 2.25 Gal | 3. Drain beans; rinse; drain |
| | | | thoroughly. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 3LB | 2.25 Qrt | 4. Combine dressing, beans, |
|Eggs, Large, Brown, | |20.00 EA | celery, eggs, onions, peppers, |
|Fresh | | | and relish; mix carefully. |
|Dehydrated Onions | 12OZ| 2.00 Cup | 5. Cover; refrigerate until |
|Peppers, Sweet | 1LB | 3.00 Cup | ready to serve. |
|Relish | 2LB | 1.00 Qrt | |
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NOTE: 1. In Step 1: 4 lb 2 oz fresh celery A.P. will yield 3 lb
thinly sliced celery. 13 oz dry onions A.P. will yield
12 oz thinly sliced onions.
2. In Step 1, 1 lb 4 oz sweet peppers A.P. will yield 1 lb
thinly sliced pepper.
3. In Step 3, 23-No.303 cn canned kidney beans may be used.
4. In Step 4, 1 1/2 oz (1/3 cup plus 3 tbsp) dehydrated onions
may be used. See Recipe A-11.