Source: U.S. Department of Defence
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Kidney Bean Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 031 00
KIDNEY BEAN SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
152 cal
16 g
5g
8g
47 mg
404 mg
28 mg
Ingredient
Weight
Measure
Issue
SALAD DRESSING,MAYONNAISE TYPE
3 lbs
1 qts 2 cup
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
VINEGAR,DISTILLED
8-1/3 oz
1 cup
14 lbs
2 gal 1 qts
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
CELERY,FRESH,SLICED
2-1/4 lbs
2 qts 1/2 cup
3-1/8 lbs
2-1/4 lbs
20 Eggs
EGG,HARD COOKED,CHOPPED
ONIONS,FRESH,SLICED
12 oz
3 cup
13-1/3 oz
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
1 lbs
3 cup
1-1/4 lbs
2-1/8 lbs
1 qts
PICKLE RELISH,SWEET
Method
1
Combine Salad Dressing, pepper, and vinegar in mixer bowl; whip or mix well. Set aside for use in Step 3.
2
Drain beans; rinse; drain thoroughly.
3
Combine dressing, beans, celery, eggs, onions, peppers, and relish; mix carefully.
4
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 152 cal |
| Carbohydrates: | 16 g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 47 mg |
| Sodium: | 404 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SALAD DRESSING,MAYONNAISE TYPE | 3 lbs | 1 qts 2 cup | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| VINEGAR,DISTILLED | 8-1/3 oz | 1 cup | |
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 14 lbs | 2 gal 1 qts | |
| CELERY,FRESH,SLICED | 2-1/4 lbs | 2 qts 1/2 cup | 3-1/8 lbs |
| EGG,HARD COOKED,CHOPPED | 2-1/4 lbs | 20 Eggs | |
| ONIONS,FRESH,SLICED | 12 oz | 3 cup | 13-1/3 oz |
| PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN | 1 lbs | 3 cup | 1-1/4 lbs |
| PICKLE RELISH,SWEET | 2-1/8 lbs | 1 qts |
| Method: | |
|
1 Combine Salad Dressing, pepper, and vinegar in mixer bowl; whip or mix well. Set aside for use in Step 3. 2 Drain beans; rinse; drain thoroughly. 3 Combine dressing, beans, celery, eggs, onions, peppers, and relish; mix carefully. 4 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