Source: U.S. Department of Defence
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Frijole Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 004 00
FRIJOLE SALAD
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
63 cal
12 g
2g
2g
0 mg
247 mg
30 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
4-2/3 lbs
3 qts
SALAD DRESSING,FRENCH,PREPARED,L/C
4-5/8 lbs
2 qts
CABBAGE,GREEN,FRESH,SHREDDED
8-5/8 lbs
3 gal 2 qts
10-3/4 lbs
6-1/3 lbs
0 gal 4 qts
6-1/2 lbs
TOMATOES,FRESH,CHOPPED
CUCUMBERS,FRESH,PEELED,SLICED
3-2/3 lbs
3 qts 2 cup
7-1/4 each
Method
1
Drain beans; rinse well; drain.
2
Combine beans and French Dressing.
3
Cover; refrigerate at least 6 hours. CCP: Hold for service at 41 F. or lower.
4
Add cabbage, tomatoes, and cucumbers just before serving. Mix lightly.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 63 cal |
| Carbohydrates: | 12 g |
| Protein: | 2g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 247 mg |
| Calcium: | 30 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 4-2/3 lbs | 3 qts | |
| SALAD DRESSING,FRENCH,PREPARED,L/C | 4-5/8 lbs | 2 qts | |
| CABBAGE,GREEN,FRESH,SHREDDED | 8-5/8 lbs | 3 gal 2 qts | 10-3/4 lbs |
| TOMATOES,FRESH,CHOPPED | 6-1/3 lbs | 0 gal 4 qts | 6-1/2 lbs |
| CUCUMBERS,FRESH,PEELED,SLICED | 3-2/3 lbs | 3 qts 2 cup | 7-1/4 each |
| Method: | |
|
1 Drain beans; rinse well; drain. 2 Combine beans and French Dressing. 3 Cover; refrigerate at least 6 hours. CCP: Hold for service at 41 F. or lower. 4 Add cabbage, tomatoes, and cucumbers just before serving. Mix lightly. |
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