Lettuce Salad                     M.Salads, Salad Dressings, and Relishes No.032
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|Yield:  100 Portions                                       Each Portion: 1 Cup|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Lettuce             | 10LB     |          | 1. Trim, wash, and prepare        |
|                    |          |          |    lettuce as directed on Recipe  |
|                    |          |          |    Card M-G-1.                    |
|                    |          |          | 2. Shred, tear, or coarsely cut   |
|                    |          |          |    lettuce.                       |
|                    |          |          | 3. Cover; refrigerate until       |
|                    |          |          |    ready to serve.                |
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NOTE:  1. In Step 1, 10 lb 13 oz fresh lettuce A.P. will yield 10 lb  
          trimmed lettuce.                                            
                                   VARIATION
       1. LETTUCE WEDGE SALAD: Follow Step 1. Use 13 lb 8 oz fresh    
          trimmed lettuce (14 lb 9 oz fresh lettuce, A.P.). In Step 2,
          cut each head into 8 wedges. Follow Step 3.                 
          EACH PORTION: 1 Wedge.