Title: Vegetable Salad
Categories:
Yield: 100 Servings

6 9/16 lb CARROTS FRESH
6 9/16 lb PEAS #10
5 lb CELERY FRESH
6 1/3 lb BEANS GREEN #10
1 lb ONIONS DRY
2 lb FRENCH DRESSING IND
1/2 oz SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. DRAIN BEANS, CARROTS, AND PEAS THOROUGHLY. CUT CARROTS INTO 1/2 INCH
PIECES.

3. COMBINE BEANS, CARROTS, AND PEAS WITH CELERY, ONIONS, AND SALT; TOSS
LIGHTLY.

4. ADD FRENCH DRESSING TO VEGETABLE MIXTURE; TOSS LIGHTLY.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED
CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY
CHOPPED ONIONS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.

3. IN STEP 4, 1/4 RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE
USED.

Recipe Number: M04900

SERVING SIZE: 1/2 CUP

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