Tossed Green Salad M.Salads, Salad Dressings, and Relishes No.047
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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 |
| | | | greens as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Endive | 2LB | | 2. Tear greens into large pieces. |
|Romaine | 3LB | | 3. Combine greens; toss lightly. |
|Lettuce | 6LB | | 4. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1: 2 lb 4 oz fresh endive A.P. will yield 2 lb
trimmed endive. 3 lb 3 oz fresh romaine A.P. will yield
3 lb trimmed romaine.
2. In Step 1, 6 lb 8 oz fresh lettuce A.P. will yield 6 lb
trimmed lettuce.
3. In Step 1, 2 lb fresh escarole (2 lb 4 oz A.P.) may be
substituted for fresh endive and 3 lb fresh spinach
(3 lb 4 oz A.P.) may be substituted for romaine.