Source: U.S. Department of Defence
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Tossed Green Salad
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 047 00
TOSSED GREEN SALAD
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
8 cal
2g
1g
0g
0 mg
6 mg
28 mg
Ingredient
Weight
Measure
Issue
ENDIVE,FRESH
2 lbs
2-1/4 lbs
LETTUCE,ROMAINE,FRESH
3 lbs
1 gal 2-1/8 qts
3-1/4 lbs
LETTUCE,LEAF,FRESH,HEAD
6 lbs
9-3/8 lbs
Method
1 Tear greens into large pieces. Combine greens; toss lightly.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, per 100 servings: 2 pounds fresh escarole may be used for fresh endive and 3 pounds fresh spinach may be used for romaine.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 8 cal |
| Carbohydrates: | 2g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 6 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ENDIVE,FRESH | 2 lbs | 2-1/4 lbs | |
| LETTUCE,ROMAINE,FRESH | 3 lbs | 1 gal 2-1/8 qts | 3-1/4 lbs |
| LETTUCE,LEAF,FRESH,HEAD | 6 lbs | 9-3/8 lbs |
| Method: | |
|
1 Tear greens into large pieces. Combine greens; toss lightly. 2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. Notes 1 In Step 1, per 100 servings: 2 pounds fresh escarole may be used for fresh endive and 3 pounds fresh spinach may be used for romaine. |
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