Recipe - Salad Bar Bread

9 pound Salad greens; see Directions
7 cup Croutons
6 cup Carrots; grated
3 cup Red onion; minced
3 cup Green pepper; chopped
6 cup Tomatoes; minced

Coarsley chop the salad greens (any combinations of endive, escarole, head
and leaf lettuce, spinach, cabbage, chicory, or dandelion greens). 9 lbs of
greens will make about 50 1cup servings. Put other toppings in bowls. Use
whatever vegetables are in season. 6 cups of prepared vegetable will yield
about 50 2Tbsp servings. Cheese, chickpeas, chopped ham, or chopped eggs
can be added for protein.

Recipe by: Living More With Less by Doris Janzen Longacre

Posted to Digest eatlf.v097.n011 by Jenny Herl jlherl@uiuc.edu on Jan
12, 1998