Recipe - Cucumber Radish Salad

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD
M00001.

2. COMBINE CUCUMBERS, ONIONS, AND SLICED RADISHES (2 LB 12 OZ A.P.) 1/8
INCH THICK.

3. COMBINE SALT, PEPPER, SUGAR, VINEGAR, AND WATER. BLEND WELL.

4. POUR OVER CUCUMBERS, ONIONS, AND RADISHES.

5. COVER; REFRIGERATE AT LEAST 1 One half HOURS. KEEP REFRIGERATED UNTIL
READY TO SERVE.

NOTE: 1. IN STEP 1: 17 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB
SLICED, PARED CUCUMBERS.

NOTE: 2. IN STEP 2, 6 OZ (4 One half CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.

Recipe Number: M01501

SERVING SIZE: 1 SRV

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