| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Turkey Salad (Boneless, Frozen)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 151 02
TURKEY SALAD (BONELESS, FROZEN)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
193 cal
6g
15 g
12 g
49 mg
770 mg
52 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT,DICED
18 lbs
CELERY,FRESH,CHOPPED
7-1/8 lbs
1 gal 2-3/4 qts
9-3/4 lbs
SALAD DRESSING,MAYONNAISE TYPE
2-3/4 lbs
1 qts 1-1/2 cup
ONIONS,FRESH,CHOPPED
6-1/3 oz
1-1/8 cup
7 oz
JUICE,LEMON
8-5/8 oz
1 cup
1-2/3 oz
2-2/3 tbsp
SALT
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
LETTUCE,LEAF,FRESH,CHOPPED
4 lbs
2 gal 1/8 qts
6-1/4 lbs
Method
1 Combine turkey, celery, salad dressing, onions, lemon juice, salt and pepper. Mix lightly but thoroughly.
2 Place lettuce leaf on serving dish. Top with 3/4 cup salad. CCP: Refrigerate product at 41 F. or lower until served.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/turkey_salad_boneless_frozen.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Turkey Salad (Boneless, Frozen)

Yield: 100 Portion: 3/4 Cup
Calories: 193 cal
Carbohydrates: 6g
Protein: 15 g
Fat: 12 g
Cholesterol: 49 mg
Sodium: 770 mg
Calcium: 52 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT,DICED 18 lbs
CELERY,FRESH,CHOPPED 7-1/8 lbs 1 gal 2-3/4 qts 9-3/4 lbs
SALAD DRESSING,MAYONNAISE TYPE 2-3/4 lbs 1 qts 1-1/2 cup
ONIONS,FRESH,CHOPPED 6-1/3 oz 1-1/8 cup 7 oz
JUICE,LEMON 8-5/8 oz 1 cup
SALT 1-2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
LETTUCE,LEAF,FRESH,CHOPPED 4 lbs 2 gal 1/8 qts 6-1/4 lbs

Method:
1 Combine turkey, celery, salad dressing, onions, lemon juice, salt and pepper. Mix lightly but thoroughly.
2 Place lettuce leaf on serving dish. Top with 3/4 cup salad. CCP: Refrigerate product at 41 F. or lower until served.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/turkey_salad_boneless_frozen.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence