Source: U.S. Department of Defence
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Creamy Horseradish Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 065 00
CREAMY HORSERADISH DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
59 cal
4g
0g
5g
3 mg
103 mg
2 mg
Ingredient
Weight
Measure
Issue
SALAD DRESSING,FRENCH,PREPARED,L/C
1-1/8 lbs
2 cup
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
HORSERADISH,PREPARED
8-1/2 oz
1 cup
4-1/8 oz
1/2 cup
VINEGAR,DISTILLED
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
Method
1 Combine French Dressing, Salad Dressing, horseradish, vinegar, and sugar; blend well.
2 Cover; refrigerate at least 1 to 2 hours for flavors to blend. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F.
or lower.
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https://theodora.com/recipies/salads_and_dressings/creamy_horseradish_dressing.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 59 cal |
| Carbohydrates: | 4g |
| Protein: | 0g |
| Fat: | 5g |
| Cholesterol: | 3 mg |
| Sodium: | 103 mg |
| Calcium: | 2 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SALAD DRESSING,FRENCH,PREPARED,L/C | 1-1/8 lbs | 2 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 2 lbs | 1 qts | |
| HORSERADISH,PREPARED | 8-1/2 oz | 1 cup | |
| VINEGAR,DISTILLED | 4-1/8 oz | 1/2 cup | |
| SUGAR,GRANULATED | 5-1/4 oz | 3/4 cup |
| Method: | |
|
1 Combine French Dressing, Salad Dressing, horseradish, vinegar, and sugar; blend well. 2 Cover; refrigerate at least 1 to 2 hours for flavors to blend. Keep refrigerated until ready to serve. 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