Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Cucumber and Onion Salad
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 015 00
CUCUMBER AND ONION SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
30 cal
8g
0g
0g
0 mg
118 mg
11 mg
Ingredient
Weight
Measure
Issue
CUCUMBERS,FRESH,PEELED,SLICED
11-1/2 lbs
2 gal 3 qts
22-5/8 each
ONIONS,FRESH,SLICED
2-1/4 lbs
2 qts 7/8 cup
2-1/2 lbs
SALT
1 oz
1 tbsp
1/8 oz
1/8 tsp
PEPPER,BLACK,GROUND
SUGAR,GRANULATED
1 lbs
2-1/4 cup
VINEGAR,DISTILLED
3-1/8 lbs
1 qts 2 cup
WATER
1 lbs
2 cup
Method
1
Combine cucumbers and onions.
2
Combine salt, pepper, sugar, vinegar, and water; blend well.
3
Pour over cucumbers and onions.
4
Cover and refrigerate for at least 1-1/2 hours. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower.
 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/salads_and_dressings/cucumber_and_onion_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 30 cal |
| Carbohydrates: | 8g |
| Protein: | 0g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 118 mg |
| Calcium: | 11 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CUCUMBERS,FRESH,PEELED,SLICED | 11-1/2 lbs | 2 gal 3 qts | 22-5/8 each |
| ONIONS,FRESH,SLICED | 2-1/4 lbs | 2 qts 7/8 cup | 2-1/2 lbs |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| SUGAR,GRANULATED | 1 lbs | 2-1/4 cup | |
| VINEGAR,DISTILLED | 3-1/8 lbs | 1 qts 2 cup | |
| WATER | 1 lbs | 2 cup |
| Method: | |
|
1 Combine cucumbers and onions. 2 Combine salt, pepper, sugar, vinegar, and water; blend well. 3 Pour over cucumbers and onions. 4 Cover and refrigerate for at least 1-1/2 hours. 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