Vinaigrette Dressing M.Salads, Salad Dressings, and Relishes No.071
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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 |
|--------------------|----------|----------|-----------------------------------|
|Mustard, Dry, Ground| | 1.00 Tbsp| 1. Combine mustard flour, salt, |
|Salt | 5OZ| 0.50 Cup | black and red peppers, sugar, |
|Pepper, Black, Groun| | 1.00 Tbsp| water, onions, parsley, |
|d | | | peppers, pickles, salad oil, |
|Pepper, Red, Ground | | 1.00 Tspn| and vinegar; blend well. |
|Sugar, Extra Fine Gr| 2OZ| 0.25 Cup | 2. Cover; refrigerate until ready |
|anulated | | | to serve. |
|Cold Water | | 1.00 Cup | 3. Shake or beat before using. |
|Dehydrated Onions | 3OZ| 6.00 Tbsp| |
|Parsley | 2OZ| 0.75 Cup | |
|Peppers, Sweet | 4OZ| 0.75 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Pickles, Cucumber, S| 5OZ| 0.75 Cup | |
|weet | | | |
|Salad Oil | | 2.50 Qrt | |
|Vinegar, White | | 1.50 Qrt | |
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NOTE: 1. In Step 1, 5 oz fresh sweet peppers A.P. will yield 4 oz
finely chopped peppers and 2 1/2 oz dry onions A.P. will
yield 2 1/4 oz minced onions.
2. In Step 1, 1/2 oz (3 tbsp) dehydrated onions and 1/2 oz
dehydrated green peppers (See Recipe A-11) or 4 oz frozen,
diced green peppers may be used.