Source: U.S. Department of Defence
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Tomato French Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 054 00
TOMATO FRENCH DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
29 cal
2g
0g
2g
0 mg
53 mg
2 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,TOMATO
2-1/8 lbs
3-3/4 cup
VINEGAR,DISTILLED
12-1/2 oz
1-1/2 cup
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,GRATED
1-3/8 oz
1/4 cup 1/3 tbsp
1-5/8 oz
WORCESTERSHIRE SAUCE
3/4 oz
1 tbsp
3/8 oz
1 tbsp
MUSTARD,DRY
GARLIC POWDER
1/8 oz
1/8 tsp
OIL,SALAD
7-2/3 oz
1 cup
Method
1
Combine soup, vinegar, sugar, onions, Worcestershire sauce, mustard, and garlic powder in mixer bowl.
2
Using a wire whip, beat at medium speed about 2 minutes or until well blended.
3
Add salad oil or olive oil gradually while mixing at low speed for 3 minutes.
4
Beat at medium speed 2 minutes or until well blended.
5
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
6
Whip or stir well before using.
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|
| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 29 cal |
| Carbohydrates: | 2g |
| Protein: | 0g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 53 mg |
| Calcium: | 2 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,TOMATO | 2-1/8 lbs | 3-3/4 cup | |
| VINEGAR,DISTILLED | 12-1/2 oz | 1-1/2 cup | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,GRATED | 1-3/8 oz | 1/4 cup 1/3 tbsp | 1-5/8 oz |
| WORCESTERSHIRE SAUCE | 3/4 oz | 1 tbsp | |
| MUSTARD,DRY | 3/8 oz | 1 tbsp | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| OIL,SALAD | 7-2/3 oz | 1 cup |
| Method: | |
|
1 Combine soup, vinegar, sugar, onions, Worcestershire sauce, mustard, and garlic powder in mixer bowl. 2 Using a wire whip, beat at medium speed about 2 minutes or until well blended. 3 Add salad oil or olive oil gradually while mixing at low speed for 3 minutes. 4 Beat at medium speed 2 minutes or until well blended. 5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. 6 Whip or stir well before using. |
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