Zero Salad Dressing M.Salads, Salad Dressings, and Relishes No.057
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 6LB 2OZ|11.50 Cup | 2. Combine tomato juice, vinegar, |
|Vinegar, White | | 3.00 Cup | salt, onions, peppers, |
|Salt | | 0.25 Cup | carrots, and parsley; blend |
|Dehydrated Onions | | 2.00 Tbsp| well. |
|Peppers, Sweet | | 2.00 Tbsp| 3. Cover; refrigerate until |
|Carrots, Diced | 12OZ| 3.00 Cup | ready to serve. |
|Parsley | | 2.00 Tbsp| 4. Shake well before using. |
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NOTE: 1. In Step 2, 15 oz fresh carrots A.P. will yield 12 oz ground
carrots.
2. In Step 3, 3 cups (3/4- 36 oz cn) canned tomatoe juice
concentrate mixed with 2 1/4 qt water may be substituted
for canned tomato juice.
3. In Step 2, 2 tsp dehydrated onions may be used. See
Recipe A-11.