Source: U.S. Department of Defence
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Spinach and Mushroom Salad
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 002 02
SPINACH AND MUSHROOM SALAD
Yield 100
Portion 1-3/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
18 cal
3g
2g
0g
0 mg
30 mg
39 mg
Ingredient
Weight
Measure
Issue
SPINACH,FRESH,BUNCH
8 lbs
7 gal 2-1/4 qts
8-2/3 lbs
ONIONS,FRESH,SLICED
2-3/4 lbs
2 qts 3 cup
3-1/8 lbs
MUSHROOMS,FRESH,WHOLE,SLICED
4-1/2 lbs
1 gal 3-1/4 qts
4-7/8 lbs
Method
1 Combine onions, mushrooms, and spinach. Toss lightly to mix ingredients.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1-3/4 Cups |
| Calories: | 18 cal |
| Carbohydrates: | 3g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 30 mg |
| Calcium: | 39 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SPINACH,FRESH,BUNCH | 8 lbs | 7 gal 2-1/4 qts | 8-2/3 lbs |
| ONIONS,FRESH,SLICED | 2-3/4 lbs | 2 qts 3 cup | 3-1/8 lbs |
| MUSHROOMS,FRESH,WHOLE,SLICED | 4-1/2 lbs | 1 gal 3-1/4 qts | 4-7/8 lbs |
| Method: | |
|
1 Combine onions, mushrooms, and spinach. Toss lightly to mix ingredients. 2 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