Title: Zero Salad Dressing
Categories:
Yield: 100 Servings

12 oz CARROTS FRESH
6 1/8 lb JUICE TOMATO #3
1 oz ONIONS DRY
3/4 oz PEPPER SWT GRN FRESH
3 c VINEGAR CIDER
3/4 oz SALT TABLE 5LB

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

2. COMBINE TOMATO JUICE, VINEGAR, SALT, ONIONS, PEPPERS, CARROTS AND
PARSLEY;
BLEND WELL.
3 COVER; REFRIGERATE UNTIL READY TO SERVE.

4. SHAKE WELL BEFORE USING.

NOTE: 1. IN STEP 2, 15 OZ FRESH CARROTS A.P. WILL YIELD 12 OZ GROUND
CARROTS.

NOTE: 2. IN STEP 2, 3 CUPS (3/4-36 OZ CN) CANNED TOMATO JUICE CONCENTRATE
MIXED WITH 2 1/4 QT WATER MAY BE USED FOR CANNED TOMATO JUICE.

NOTE: 3. IN STEP 2, 2 TSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO.
A-11.

NOTE: 4. IN STEP 2, 1/2 OZ FRESH PARSLEY A.P. WILL YIELD 2 TBSP CHOPPED
PARSLEY.
NOTEl 5. IN STEP 2, 1 OZ FRESH PEPPERS, SWEET A.P. WILL YIELD 2 TBSP
GROUND PEPPERS.

Recipe Number: M05700

SERVING SIZE: 2 TABLESPO

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