Tossed Lettuce, Cucumber and Tomato Salad
M.Salads, Salad Dressings, and Relishes No.046
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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 |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 8LB | | 2. Tear prepared lettuce into |
| | | | large pieces. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 8OZ| 2.67 Cup | 3. Combine lettuce with onions |
|Cucumbers | 4LB | 3.00 Qrt | and cucumbers; toss lightly. |
| | | | 4. Cover; refrigerate for use in |
| | | | Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Fresh | 4LB | 3.25 Qrt | 5. Add tomatoes to other salad |
| | | | vegetables just before |
| | | | serving. Toss lightly. |
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NOTE: 1. In Step 1: 8 lb 10 oz fresh lettuce A.P. will yield 8 lb
trimmed lettuce. 10 oz fresh green onions A.P. will yield
8 oz sliced green onions with tops.
2. In Step 1: 4 lb 12 oz fresh cucumbers A.P. will yield 4 lb
sliced pared cucumbers. 4 lb 1 oz fresh tomatoes A.P. will
yield 4 lb tomato wedges.