Source: U.S. Department of Defence
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Tossed Garden Salad
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 046 01
TOSSED GARDEN SALAD
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
17 cal
4g
1g
0g
0 mg
16 mg
32 mg
Ingredient
Weight
Measure
Issue
LETTUCE,LEAF,FRESH,HEAD
8 lbs
12-1/2 lbs
CARROTS,FRESH,CHOPPED
2 lbs
1 qts 3-1/8 cup
2-1/2 lbs
CELERY,FRESH,CHOPPED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
8 oz
1-3/8 cup
8-7/8 oz
ONIONS,FRESH,CHOPPED
TOMATOES,FRESH,THIN WEDGES
4 lbs
2 qts 2-1/8 cup
4-1/8 lbs
Method
1 Tear prepared lettuce into large pieces.
2 Combine lettuce with carrots, celery, and onions; toss lightly.
3 Cover. Add tomatoes to other salad vegetables just before serving. Toss lightly. CCP: Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 17 cal |
| Carbohydrates: | 4g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 16 mg |
| Calcium: | 32 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| LETTUCE,LEAF,FRESH,HEAD | 8 lbs | 12-1/2 lbs | |
| CARROTS,FRESH,CHOPPED | 2 lbs | 1 qts 3-1/8 cup | 2-1/2 lbs |
| CELERY,FRESH,CHOPPED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
| ONIONS,FRESH,CHOPPED | 8 oz | 1-3/8 cup | 8-7/8 oz |
| TOMATOES,FRESH,THIN WEDGES | 4 lbs | 2 qts 2-1/8 cup | 4-1/8 lbs |
| Method: | |
|
1 Tear prepared lettuce into large pieces. 2 Combine lettuce with carrots, celery, and onions; toss lightly. 3 Cover. Add tomatoes to other salad vegetables just before serving. Toss lightly. 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