Source: U.S. Department of Defence
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Garden Vegetable Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 019 00
GARDEN VEGETABLE SALAD
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
12 cal
3g
1g
0g
0 mg
18 mg
15 mg
Ingredient
Weight
Measure
Issue
CARROTS,FRESH,SLICED
2 lbs
1 qts 3-1/8 cup
2-1/2 lbs
CELERY,FRESH,CHOPPED
3 lbs
2 qts 3-3/8 cup
4-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
7 lbs
3 gal 2-1/2 qts
7-1/2 lbs
LETTUCE,ICEBERG,FRESH,CHOPPED
Method
1 Combine carrots, celery, and peppers. Tear prepared lettuce into small pieces; mix with other vegetables; toss lightly.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 12 cal |
| Carbohydrates: | 3g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 18 mg |
| Calcium: | 15 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CARROTS,FRESH,SLICED | 2 lbs | 1 qts 3-1/8 cup | 2-1/2 lbs |
| CELERY,FRESH,CHOPPED | 3 lbs | 2 qts 3-3/8 cup | 4-1/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2-1/8 cup | 2-1/2 lbs |
| LETTUCE,ICEBERG,FRESH,CHOPPED | 7 lbs | 3 gal 2-1/2 qts | 7-1/2 lbs |
| Method: | |
|
1 Combine carrots, celery, and peppers. Tear prepared lettuce into small pieces; mix with other vegetables; toss lightly. 2 Cover; refrigerate 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