Recipe - Avocado Green Salad

2 pound CAULIFLOWER FZ
4 pound TOMATOES FRESH
One half cup LEMON FRESH
7 pound LETTUCE FRESH
2 pound PEPPER SWT GRN FRESH

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON
RECIPE
CARD MG1.

2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE.

3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED
AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD One half CUP LEMON JUICE; 2 LB
7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ
FRESH
CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P.
WILL YIELD 4 LB TOMATO WEDGES.

Recipe Number: M03800

SERVING SIZE: 1 CP

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