Source: U.S. Department of Defence
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Vegetable Slaw With Creamy Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 009 05
VEGETABLE SLAW WITH CREAMY DRESSING
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
79 cal
9g
1g
5g
3 mg
189 mg
33 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER,WARM
14-5/8 oz
1-3/4 cup
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
MUSTARD,PREPARED
1-1/8 oz
2 tbsp
1 oz
1 tbsp
SALT
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
VINEGAR,DISTILLED
8-1/3 oz
1 cup
10-1/2 lbs
4 gal 1 qts
13-1/8 lbs
CABBAGE,GREEN,FRESH,SHREDDED
CARROTS,FRESH,SHREDDED
2 lbs
2 qts 1/4 cup
2-1/2 lbs
5-5/8 oz
3/4 cup
6-1/4 oz
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
Method
1 Reconstitute milk; add Salad Dressing, pepper, mustard, salt, and sugar; mix well.
2 Add vinegar gradually; blend well.
3 Combine finely shredded cabbage, finely shredded carrots, fresh onions, and sweet peppers. Pour dressing over vegetables; toss
lightly until well mixed.
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: | 79 cal |
| Carbohydrates: | 9g |
| Protein: | 1g |
| Fat: | 5g |
| Cholesterol: | 3 mg |
| Sodium: | 189 mg |
| Calcium: | 33 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| WATER,WARM | 14-5/8 oz | 1-3/4 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 2 lbs | 1 qts | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| MUSTARD,PREPARED | 1-1/8 oz | 2 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| SUGAR,GRANULATED | 12-1/3 oz | 1-3/4 cup | |
| VINEGAR,DISTILLED | 8-1/3 oz | 1 cup | |
| CABBAGE,GREEN,FRESH,SHREDDED | 10-1/2 lbs | 4 gal 1 qts | 13-1/8 lbs |
| CARROTS,FRESH,SHREDDED | 2 lbs | 2 qts 1/4 cup | 2-1/2 lbs |
| ONIONS,FRESH,CHOPPED | 5-5/8 oz | 3/4 cup | 6-1/4 oz |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| Method: | |
|
1 Reconstitute milk; add Salad Dressing, pepper, mustard, salt, and sugar; mix well. 2 Add vinegar gradually; blend well. 3 Combine finely shredded cabbage, finely shredded carrots, fresh onions, and sweet peppers. Pour dressing over vegetables; toss lightly until well mixed. 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