Source: U.S. Department of Defence
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Country Style Tomato Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 053 01
COUNTRY STYLE TOMATO SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
53 cal
8g
1g
2g
0 mg
119 mg
9 mg
Ingredient
Weight
Measure
Issue
TOMATOES,FRESH,CHOPPED
15 lbs
2 gal 1-1/2 qts
15-1/3 lbs
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
CELERY,FRESH,CHOPPED
SALT
1 oz
1 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
VINEGAR,DISTILLED
1-5/8 lbs
3 cup
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
OIL,SALAD
7-2/3 oz
1 cup
Method
1 Cut tomatoes into 1/2-inch cubes.
2 Add chopped onions, chopped fresh sweet peppers, chopped celery, salt, and pepper. Toss lightly. Cover; refrigerate until ready to
serve.
3 Combine vinegar, granulated sugar, and salad oil. Add to salad; toss.
4 Cover; marinate in refrigerator at least 1 hour before serving. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 53 cal |
| Carbohydrates: | 8g |
| Protein: | 1g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 119 mg |
| Calcium: | 9 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TOMATOES,FRESH,CHOPPED | 15 lbs | 2 gal 1-1/2 qts | 15-1/3 lbs |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| CELERY,FRESH,CHOPPED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| VINEGAR,DISTILLED | 1-5/8 lbs | 3 cup | |
| SUGAR,GRANULATED | 12-1/3 oz | 1-3/4 cup | |
| OIL,SALAD | 7-2/3 oz | 1 cup |
| Method: | |
|
1 Cut tomatoes into 1/2-inch cubes. 2 Add chopped onions, chopped fresh sweet peppers, chopped celery, salt, and pepper. Toss lightly. Cover; refrigerate until ready to serve. 3 Combine vinegar, granulated sugar, and salad oil. Add to salad; toss. 4 Cover; marinate in refrigerator at least 1 hour before serving. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence