Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Salad Bar
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 801 00
SALAD BAR
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
325 cal
17 g
7g
26 g
22 mg
655 mg
145 mg
Ingredient
Weight
Measure
Issue
SALAD,MIX,PRECUT
4 lbs
PEPPERS,FRESH,SWEET,DCD,PRECUT
2 lbs
CELERY,CHOPPED,PRECUT
2 lbs
1 qts 3-1/2 cup
ONIONS,FRESH,SLICED
2 lbs
1 qts 3-1/8 cup
RADISH,FRESH,SLICES
2 lbs
1 qts 3-1/4 cup
TOMATOES,FRESH,CHERRY
9 lbs
1 gal 2-7/8 qts
BROCCOLI,FRESH,FLORETS
2 lbs
1 qts 2-1/4 cup
CABBAGE,RED,FRESH,SHREDDED
2 lbs
3 qts 1 cup
CARROTS,FRESH,SHREDDED
2 lbs
1 qts 2-3/4 cup
MUSHROOMS,FRESH,WHOLE,SLICED
4 lbs
1 gal 1-7/8 qts
CHEESE,CHEDDAR,SHREDDED
2-3/4 lbs
2 qts 3 cup
SALAD DRESSING,ITALIAN
6-1/4 lbs
3 qts
CHEESE,COTTAGE
2-1/4 lbs
1 qts 1/2 cup
SALAD DRESSING,RANCH
2 lbs
1 qts
SALAD DRESSING,FRENCH,PREPARED,L/C
2-1/4 lbs
1 qts
1 lbs
CROUTONS
BACON BITS,IMITATION
1 lbs
6 lbs
1 gal 1/4 qts
CUCUMBER,FRESH,SLICED
OLIVES,RIPE,PITTED,SLICED,DRAINED
1-1/2 lbs
1 qts 1-1/8 cup
Method
1 Place salad bar ingredients on salad bar. PORTION: 1 cup. CCP: Hold at 41 F. or lower for service.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/salad_bar.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 325 cal |
| Carbohydrates: | 17 g |
| Protein: | 7g |
| Fat: | 26 g |
| Cholesterol: | 22 mg |
| Sodium: | 655 mg |
| Calcium: | 145 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SALAD,MIX,PRECUT | 4 lbs | ||
| PEPPERS,FRESH,SWEET,DCD,PRECUT | 2 lbs | ||
| CELERY,CHOPPED,PRECUT | 2 lbs | 1 qts 3-1/2 cup | |
| ONIONS,FRESH,SLICED | 2 lbs | 1 qts 3-1/8 cup | |
| RADISH,FRESH,SLICES | 2 lbs | 1 qts 3-1/4 cup | |
| TOMATOES,FRESH,CHERRY | 9 lbs | 1 gal 2-7/8 qts | |
| BROCCOLI,FRESH,FLORETS | 2 lbs | 1 qts 2-1/4 cup | |
| CABBAGE,RED,FRESH,SHREDDED | 2 lbs | 3 qts 1 cup | |
| CARROTS,FRESH,SHREDDED | 2 lbs | 1 qts 2-3/4 cup | |
| MUSHROOMS,FRESH,WHOLE,SLICED | 4 lbs | 1 gal 1-7/8 qts | |
| CHEESE,CHEDDAR,SHREDDED | 2-3/4 lbs | 2 qts 3 cup | |
| SALAD DRESSING,ITALIAN | 6-1/4 lbs | 3 qts | |
| CHEESE,COTTAGE | 2-1/4 lbs | 1 qts 1/2 cup | |
| SALAD DRESSING,RANCH | 2 lbs | 1 qts | |
| SALAD DRESSING,FRENCH,PREPARED,L/C | 2-1/4 lbs | 1 qts | |
| CROUTONS | 1 lbs | ||
| BACON BITS,IMITATION | 1 lbs | ||
| CUCUMBER,FRESH,SLICED | 6 lbs | 1 gal 1/4 qts | |
| OLIVES,RIPE,PITTED,SLICED,DRAINED | 1-1/2 lbs | 1 qts 1-1/8 cup |
| Method: | |
| 1 Place salad bar ingredients on salad bar. PORTION: 1 cup. CCP: Hold at 41 F. or lower for service. |
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