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Title: Garden Vegetable Salad Categories: Yield: 100 Servings 2 lb CARROTS FRESH 3 lb CELERY FRESH 7 lb LETTUCE FRESH 2 lb PEPPER SWT GRN FRESH 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY. 3. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED CARROTS. 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY. 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED SWEET PEPPERS. 7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE. Recipe Number: M01900 SERVING SIZE: 3/4 CUP (2 From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |