Recipe - Garden Vegetable Salad

2 pound CARROTS FRESH
3 pound CELERY FRESH
7 pound LETTUCE FRESH
2 pound PEPPER SWT GRN FRESH

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

2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE
INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY.

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

NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED
CARROTS.
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY.
2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED
SWEET PEPPERS.
7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED
LETTUCE.

Recipe Number: M01900

SERVING SIZE: Three fourths CUP (2

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