Title: Avocado Green Salad
Categories:
Yield: 100 Servings

2 lb CAULIFLOWER FZ
4 lb TOMATOES FRESH
1/2 c LEMON FRESH
7 lb LETTUCE FRESH
2 lb PEPPER SWT GRN FRESH

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON
RECIPE
CARD MG-1.

2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE.

3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED
AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP LEMON JUICE; 2 LB
7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ
FRESH
CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P.
WILL YIELD 4 LB TOMATO WEDGES.

Recipe Number: M03800

SERVING SIZE: 1 CP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.