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Tossed Vegetable Salad
Source: U.S. Department of Defence

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SALADS, SALAD DRESSINGS, AND RELISHES No.M 048 00
TOSSED VEGETABLE SALAD
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
19 cal
4g
1g
0g
0 mg
19 mg
34 mg
Ingredient
Weight
Measure
Issue
LETTUCE,LEAF,FRESH,HEAD
6 lbs
9-3/8 lbs
CABBAGE,GREEN,FRESH,SHREDDED
2 lbs
3 qts 1 cup
2-1/2 lbs
CELERY,FRESH,SLICED
3 lbs
2 qts 3-3/8 cup
4-1/8 lbs
3 lbs
2 qts 3-1/2 cup
5-7/8 each
CUCUMBERS,FRESH,PEELED,SLICED
ONIONS,FRESH,SLICED
2 lbs
1 qts 3-7/8 cup
2-1/4 lbs
1 lbs
3-7/8 cup
1-1/8 lbs
RADISH,FRESH,SLICES
TOMATOES,FRESH,THIN WEDGES
4 lbs
2 qts 2-1/8 cup
4-1/8 lbs
Method
1 Tear prepared lettuce into large pieces. Combine lettuce with cabbage, celery, cucumbers, onions and radishes; toss lightly.
2 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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Tossed Vegetable Salad

Yield: 100 Portion: 1 Cup
Calories: 19 cal
Carbohydrates: 4g
Protein: 1g
Fat: 0g
Cholesterol: 0 mg
Sodium: 19 mg
Calcium: 34 mg

Ingredient Weight Measure Issue
LETTUCE,LEAF,FRESH,HEAD 6 lbs 9-3/8 lbs
CABBAGE,GREEN,FRESH,SHREDDED 2 lbs 3 qts 1 cup 2-1/2 lbs
CELERY,FRESH,SLICED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
CUCUMBERS,FRESH,PEELED,SLICED 3 lbs 2 qts 3-1/2 cup 5-7/8 each
ONIONS,FRESH,SLICED 2 lbs 1 qts 3-7/8 cup 2-1/4 lbs
RADISH,FRESH,SLICES 1 lbs 3-7/8 cup 1-1/8 lbs
TOMATOES,FRESH,THIN WEDGES 4 lbs 2 qts 2-1/8 cup 4-1/8 lbs

Method:
1 Tear prepared lettuce into large pieces. Combine lettuce with cabbage, celery, cucumbers, onions and radishes; toss lightly.
2 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.

https://theodora.com/recipies/salads_and_dressings/tossed_vegetable_salad.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence