Source: U.S. Department of Defence
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Garlic French Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 060 00
GARLIC FRENCH DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
40 cal
2g
0g
4g
0 mg
53 mg
3 mg
Ingredient
Weight
Measure
Issue
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
MUSTARD,DRY
7/8 oz
2-1/3 tbsp
ONION POWDER
1/2 oz
2 tbsp
PAPRIKA,GROUND
1/4 oz
1 tbsp
1/2 oz
3/8 tsp
SALT
PEPPER,RED,GROUND
<1/16th oz
<1/16th tsp
WATER
13-7/8 oz
1-5/8 cup
JUICE,LEMON
10-3/4 oz
1-1/4 cup
VINEGAR,DISTILLED
10-1/2 oz
1-1/4 cup
OIL,SALAD
12-7/8 oz
1-5/8 cup
Method
1 Combine sugar, garlic powder, dry mustard, onion powder, paprika, salt, and red pepper in mixer bowl. Add water, lemon juice,
and vinegar.
2 Using a wire whip, beat at medium speed about 2 minutes or until well blended.
3 Add salad oil or olive oil gradually while mixing at low speed 3 minutes.
4 Beat at medium speed 2 minutes or until well blended.
5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 40 cal |
| Carbohydrates: | 2g |
| Protein: | 0g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 53 mg |
| Calcium: | 3 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| MUSTARD,DRY | 7/8 oz | 2-1/3 tbsp | |
| ONION POWDER | 1/2 oz | 2 tbsp | |
| PAPRIKA,GROUND | 1/4 oz | 1 tbsp | |
| SALT | 1/2 oz | 3/8 tsp | |
| PEPPER,RED,GROUND | <1/16th oz | <1/16th tsp | |
| WATER | 13-7/8 oz | 1-5/8 cup | |
| JUICE,LEMON | 10-3/4 oz | 1-1/4 cup | |
| VINEGAR,DISTILLED | 10-1/2 oz | 1-1/4 cup | |
| OIL,SALAD | 12-7/8 oz | 1-5/8 cup |
| Method: | |
|
1 Combine sugar, garlic powder, dry mustard, onion powder, paprika, salt, and red pepper in mixer bowl. Add water, lemon juice, and vinegar. 2 Using a wire whip, beat at medium speed about 2 minutes or until well blended. 3 Add salad oil or olive oil gradually while mixing at low speed 3 minutes. 4 Beat at medium speed 2 minutes or until well blended. 5 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