Source: U.S. Department of Defence
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Zero Salad Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 057 00
ZERO SALAD DRESSING
Yield 100
Portion 2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
7 cal
2g
0g
0g
0 mg
184 mg
4 mg
Ingredient
Weight
Measure
Issue
JUICE,TOMATO,CANNED
6-1/8 lbs
2 qts 3-1/2 cup
VINEGAR,DISTILLED
1-5/8 lbs
3 cup
SALT
3/4 oz
1 tbsp
3/4 oz
2 tbsp
3/4 oz
ONIONS,FRESH,GRATED
PEPPERS,GREEN,FRESH,GROUND
2/3 oz
2 tbsp
3/4 oz
12 oz
2-5/8 cup
14-5/8 oz
CARROTS,FRESH,CHOPPED
PARSLEY,FRESH,BUNCH,CHOPPED
1/4 oz
2 tbsp
1/4 oz
Method
1 Combine tomato juice, vinegar, salt, onions, peppers, carrots and parsley; blend well.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
3 Shake well before using.
Notes
1 In Step 2, 3 cups canned tomato juice concentrate mixed with 2-1/4 quarts water may be used for canned tomato juice per 1 gallon of
dressing.
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https://theodora.com/recipies/salads_and_dressings/zero_salad_dressing.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Tablespoons |
| Calories: | 7 cal |
| Carbohydrates: | 2g |
| Protein: | 0g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 184 mg |
| Calcium: | 4 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| JUICE,TOMATO,CANNED | 6-1/8 lbs | 2 qts 3-1/2 cup | |
| VINEGAR,DISTILLED | 1-5/8 lbs | 3 cup | |
| SALT | 3/4 oz | 1 tbsp | |
| ONIONS,FRESH,GRATED | 3/4 oz | 2 tbsp | 3/4 oz |
| PEPPERS,GREEN,FRESH,GROUND | 2/3 oz | 2 tbsp | 3/4 oz |
| CARROTS,FRESH,CHOPPED | 12 oz | 2-5/8 cup | 14-5/8 oz |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1/4 oz | 2 tbsp | 1/4 oz |
| Method: | |
|
1 Combine tomato juice, vinegar, salt, onions, peppers, carrots and parsley; blend well. 2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. 3 Shake well before using. Notes 1 In Step 2, 3 cups canned tomato juice concentrate mixed with 2-1/4 quarts water may be used for canned tomato juice per 1 gallon of dressing. |
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