Title: Tossed Vegetable Salad
Categories:
Yield: 100 Servings

3 lb CELERY FRESH
3 lb CUCUMBERS FRESH
4 lb TOMATOES FRESH
2 lb CABBAGE WHITE FRESH
6 lb LETTUCE FRESH
2 lb ONIONS DRY
1 lb RADISH RED FRESH

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

2. TEAR PREPARED LETTUCE INTO LARGE PIECES.

3. COMBINE LETTUCE WITH CABBAGE, CELERY, CUCUMBERS, ONIONS, AND RADISHES;
TOSS LIGHTLY.

4. COVER; REFRIGERATE FOR USE IN STEP 5.

5. ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS
LIGHTLY.

NOTE: 1. IN STEP 1: 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE.
2 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 2 LB SHREDDED
CABBAGE.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB SLICED
CELERY.
3 LB 9 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB SLICED
CUCUMBERS.
2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB SLICED
ONIONS.
1 LB 1 O FRESH RADISHES A.P. WILL YIELD 1 LB SLICED
RADISHES.
4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO
WEDGES.

2. IN STEP 3, FRESH RED CABBAGE, SHREDDED MAY BE USED FOR FRESH
CABBAGE.

Recipe Number: M04800

SERVING SIZE: 1 CUP (3 O

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