Tossed Vegetable Salad M.Salads, Salad Dressings, and Relishes No.048
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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 | 7LB | | 2. Tear prepared lettuce into |
| | | | large pieces. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 2LB | 3.50 Qrt | 3. Combine lettuce with cabbage, |
|Celery | 3LB | 3.00 Qrt | celery, cucumbers, onions, |
|Cucumbers | 3LB | 2.25 Qrt | and radishes; toss lightly. |
|Dehydrated Onions | 2LB | 1.50 Qrt | 4. Cover; refrigerate for use in |
|Radishes | 1LB | 3.00 Cup | 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: 7 lb 9 oz fresh lettuce A.P. will yield 7 lb
trimmed lettuce. 2 lb 8 oz fresh cabbage A.P. will yield
2 lb shredded cabbage.
2. In Step 1: 4 lb 2 oz fresh celery A.P. will yield 3 lb
sliced celery. 3 lb 9 oz fresh cucumbers A.P. will yield
3 lbs sliced cucumbers.
3. In Step 1: 2 lb 4 oz dry onions A.P. will yield 2 lb sliced
onions. 1 lb 1 oz fresh radished A.P. will yield 1 lb sliced
radishes.
4. In Step 1, 4 lb 1 oz fresh tomatoes A.P. will yield
4 lb tomato wedges.
5. In Step 3, fresh red cabbage, shredded, may be used for
fresh cabbage.