Title: German Style Tomato Salad
Categories:
Yield: 100 Servings

1 c BACON;SLICED FZ
15 lb TOMATOES FRESH
1 lb ONIONS DRY
2 tb PEPPER BLACK 1 LB CN
2 lb SALAD DRESSING #2 1/2
1 oz SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLE VEGETABLE AS DIRECTED ON RECIPE
M-G-1.

2. CUT TOMATOES INTO 1/2 INCH CUBES.

3. ADD CHOPPED ONIONS, PARSLEY, SALT, AND PEPPER. TOSS LIGHTLY. COVER;
REFRIGERATE UNTIL READY TO SERVE.

4. COMBINE SALAD DRESSING AND CREAM. RESERVE FOR USE IN STEP 6.

5. COOK BACON UNTIL CRISP; DRAIN. RESERVE FOR USE IN STEP 7.

6. JUST BEFORE SERVING ADD DRESSING TO TOMATO MIXTURE; TOSS GENTLY.

7. SPRINKLE BACON ON TOP AND SERVE.

NOTE: 1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB
TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 1/2 CUP
DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A01100.
Recipe Number: M05300

SERVING SIZE: 1/3 CUP (3

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