German Style Tomato Salad M.Salads, Salad Dressings, and Relishes No.053
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|Yield: 100 Portions Each Portion: 1/3 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. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Fresh | 15LB | 2.50 Gal | 2. Cut tomatoes into 1/2 inch |
| | | | cubes; place in a serving pan. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 1LB | 3.00 Cup | 3. Add chopped onions, parsley, |
|Parsley | 4OZ| 2.00 Cup | salt, and pepper. Toss |
|Salt | 2OZ| 3.00 Tbsp| lightly. Cover; refrigerate |
|Pepper, Black, Groun| | 2.00 Tspn| until ready to serve. |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 2LB | 1.00 Qrt | 4. Combine Salad Dressing and |
|Whole Cream | 8OZ| 1.00 Cup | cream. Reserve for use in |
| | | | Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 3OZ| 1.00 Cup | 5. Cook bacon until crisp; drain |
|ed, Rindless | | | off fat. |
| | | | 6. Just before serving, add |
| | | | dressing to tomato mixture; |
| | | | toss gently. |
| | | | 7. Sprinkle bacon on top and |
| | | | serve. |
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NOTE: 1. In Step 1: 15 lb 5 oz fresh tomatoes A.P. will yield 15 lb
cubes. 1 lb 2 oz dry onions A.P. will yield 1 lb chopped
onions.
2. In Step 3, 2 oz (2/3 cup) dehydrated onions may be used.
See Recipe A-11.
VARIATION
1. COUNTRY STYLE TOMATO SALAD: Follow Step 1. In Step 2, use
12 lb tomatoes (12 lb 4 oz A.P.). In Step 3, omit parsley;
add 1 lb 8 oz (4 1/2 c) chopped fresh sweet peppers (1 lb 13
oz A.P.), and 2 lb (1 1/2 qt) chopped celery (2 lb 12 oz A.P
CONTINUED.
2. VARIATION 1 CONTINUED: Combine 3 cups vinegar, 12 oz (1 3/4
cups) granulated sugar, and 8 oz (1 cup) salad oil. Add to
salad; toss. Cover; marinate at least 1 hour before serving.
Omit Steps 4 through 6. Keep refrigerated until ready to
serve.