Source: U.S. Department of Defence
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Lettuce and Tomato Salad
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 033 00
LETTUCE AND TOMATO SALAD
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
24 cal
5g
1g
0g
0 mg
11 mg
17 mg
Ingredient
Weight
Measure
Issue
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
TOMATOES,FRESH
21-7/8 lbs
22-1/3 lbs
Method
1 Separate leaves. Place 1 lettuce leaf on each serving dish.
2 Slice each tomato into 6 slices.
3 Arrange 4 slices tomatoes on each lettuce leaf. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 24 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 11 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs | |
| TOMATOES,FRESH | 21-7/8 lbs | 22-1/3 lbs |
| Method: | |
|
1 Separate leaves. Place 1 lettuce leaf on each serving dish. 2 Slice each tomato into 6 slices. 3 Arrange 4 slices tomatoes on each lettuce leaf. 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