Source: U.S. Department of Defence
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Vegetable Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 049 00
VEGETABLE SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
45 cal
9g
2g
0g
0 mg
282 mg
26 mg
Ingredient
Weight
Measure
Issue
BEANS,GREEN,CANNED,DRAINED
3-5/8 lbs
3 qts
CARROTS,CANNED,SLICED,DRAINED
6-1/2 lbs
3 qts
PEAS,GREEN,CANNED,DRAINED
4-1/2 lbs
3 qts
5 lbs
1 gal 3/4 qts
6-7/8 lbs
CELERY,FRESH,CHOPPED
ONIONS,FRESH,SLICED
1 lbs
4 cup
1-1/8 lbs
2-1/4 lbs
1 qts
SALAD DRESSING,FRENCH,FAT FREE
Method
1
Drain beans, carrots, and peas thoroughly. Cut carrots into 1/2-inch pieces.
2
Combine beans, carrots, and peas with celery and onions; toss lightly.
3
Add French Dressing to vegetable mixture; toss lightly.
4
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 45 cal |
| Carbohydrates: | 9g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 282 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,GREEN,CANNED,DRAINED | 3-5/8 lbs | 3 qts | |
| CARROTS,CANNED,SLICED,DRAINED | 6-1/2 lbs | 3 qts | |
| PEAS,GREEN,CANNED,DRAINED | 4-1/2 lbs | 3 qts | |
| CELERY,FRESH,CHOPPED | 5 lbs | 1 gal 3/4 qts | 6-7/8 lbs |
| ONIONS,FRESH,SLICED | 1 lbs | 4 cup | 1-1/8 lbs |
| SALAD DRESSING,FRENCH,FAT FREE | 2-1/4 lbs | 1 qts |
| Method: | |
|
1 Drain beans, carrots, and peas thoroughly. Cut carrots into 1/2-inch pieces. 2 Combine beans, carrots, and peas with celery and onions; toss lightly. 3 Add French Dressing to vegetable mixture; toss lightly. 4 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