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German Style Tomato Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 053 00
GERMAN STYLE TOMATO SALAD
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
68 cal
5g
1g
5g
5 mg
171 mg
9 mg
Ingredient
Weight
Measure
Issue
TOMATOES,FRESH,CHOPPED
15-7/8 lbs
2 gal 2 qts
16-1/4 lbs
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
PARSLEY,FRESH,BUNCH,CHOPPED
4-1/4 oz
2 cup
4-1/2 oz
1 oz
1 tbsp
SALT
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
CREAM,TABLE,HOMOGENIZED,HALF PINT
8-1/2 oz
1 cup
BACON,RAW
3-1/4 oz
Method
1
Cut tomatoes into 1/2-inch cubes.
2
Add chopped onions, parsley, salt, and pepper. Toss lightly. Cover; refrigerate until ready to serve.
3
Combine Salad Dressing and cream. Set aside for use in Step 5.
4
Cook bacon until crisp; drain. Set aside for use in Step 6.
5
Just before serving, add dressing to tomato mixture; toss gently.
6
Sprinkle bacon on top and serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/3 Cup |
| Calories: | 68 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 5g |
| Cholesterol: | 5 mg |
| Sodium: | 171 mg |
| Calcium: | 9 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TOMATOES,FRESH,CHOPPED | 15-7/8 lbs | 2 gal 2 qts | 16-1/4 lbs |
| ONIONS,FRESH,CHOPPED | 1 lbs | 3 cup | 1-1/8 lbs |
| PARSLEY,FRESH,BUNCH,CHOPPED | 4-1/4 oz | 2 cup | 4-1/2 oz |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| SALAD DRESSING,MAYONNAISE TYPE | 2 lbs | 1 qts | |
| CREAM,TABLE,HOMOGENIZED,HALF PINT | 8-1/2 oz | 1 cup | |
| BACON,RAW | 3-1/4 oz |
| Method: | |
|
1 Cut tomatoes into 1/2-inch cubes. 2 Add chopped onions, parsley, salt, and pepper. Toss lightly. Cover; refrigerate until ready to serve. 3 Combine Salad Dressing and cream. Set aside for use in Step 5. 4 Cook bacon until crisp; drain. Set aside for use in Step 6. 5 Just before serving, add dressing to tomato mixture; toss gently. 6 Sprinkle bacon on top and 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