Spring Salad M.Salads, Salad Dressings, and Relishes No.044
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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 | 5LB | | 2. Tear prepared lettuce into |
| | | | large pieces. |
|--------------------|----------|----------|-----------------------------------|
|Radishes | 1LB | 3.00 Cup | 3. Combine lettuce with radishes, |
|Cucumbers | 3LB | 2.25 Qrt | cucumbers, peppers, and |
|Peppers, Sweet | 1LB 8OZ| 4.50 Cup | onions, toss lightly. |
|Onions | 2LB | 2.50 Qrt | 4. Cover; refrigerate for use |
| | | | in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Fresh | 5LB | 1.00 Gal | 5. Add tomatoes to other salad |
| | | | vegetables just before |
| | | | serving. Toss lightly. |
| | | | 6. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1: 5 lb 7 oz fresh lettuce A.P. will yield 5 lb
trimmed lettuce. 1 lb 1 oz fresh radishes will yield 1 lb
sliced radishes.
2. In Step 1: 3 lb 9 oz fresh cucumbers A.P. will yield 3 lb
sliced, pared cucumbers. 1 lb 13 oz fresh, sweet peppers
will yield 1 lb 8 oz diced peppers.
3. In Step 1: 2 lb 7 oz fresh green onions A.P. will yield 2 lb
sliced green onions with tops. 5 lb 2 oz fresh tomatoes
A.P. will yield 5 lb tomatoes wedges.
4. In Step 3, 4 oz (1 1/3 cups) dehydrated onions may be used.
See Recipe A-11.