Source: U.S. Department of Defence
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Salmon Salad Sandwich (Canned Salmon)
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 015 02
SALMON SALAD SANDWICH (CANNED SALMON)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
397 cal
35 g
24 g
18 g
118 mg
601 mg
288 mg
Ingredient
Weight
Measure
Issue
SALMON,CANNED,PINK
17-1/4 lbs
2 gal 2-5/8 qts
ONIONS,FRESH,CHOPPED
1-1/3 lbs
3-3/4 cup
1-1/2 lbs
CELERY,FRESH,CHOPPED
8 lbs
1 gal 3-5/8 qts
11 lbs
2-2/3 lbs
1 qts 1 cup
PICKLE RELISH,SWEET,DRAINED
JUICE,LEMON
1-1/4 lbs
2-3/8 cup
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
SALAD DRESSING,MAYONNAISE TYPE
4-1/4 lbs
2 qts 1/2 cup
EGG,HARD COOKED,CHOPPED
4-1/4 lbs
38 Eggs
BREAD,WHITE
11 lbs
200 each
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1
Remove and discard skin and bones from salmon. Flake salmon.
2
Combine salmon, onions and celery. Mix lightly but thoroughly.
3
Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly.
4
Add chopped eggs and salad dressing mixture to salmon mixture. Mix lightly.
5
Spread 1 slice bread with 3/4 cups salmon salad. Top with lettuce if desired and second slice of bread; cover. Cut each sandwich
in half. CCP: Refrigerate product at 41 F. or lower until ready to serve.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 397 cal |
| Carbohydrates: | 35 g |
| Protein: | 24 g |
| Fat: | 18 g |
| Cholesterol: | 118 mg |
| Sodium: | 601 mg |
| Calcium: | 288 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SALMON,CANNED,PINK | 17-1/4 lbs | 2 gal 2-5/8 qts | |
| ONIONS,FRESH,CHOPPED | 1-1/3 lbs | 3-3/4 cup | 1-1/2 lbs |
| CELERY,FRESH,CHOPPED | 8 lbs | 1 gal 3-5/8 qts | 11 lbs |
| PICKLE RELISH,SWEET,DRAINED | 2-2/3 lbs | 1 qts 1 cup | |
| JUICE,LEMON | 1-1/4 lbs | 2-3/8 cup | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| SALAD DRESSING,MAYONNAISE TYPE | 4-1/4 lbs | 2 qts 1/2 cup | |
| EGG,HARD COOKED,CHOPPED | 4-1/4 lbs | 38 Eggs | |
| BREAD,WHITE | 11 lbs | 200 each | |
| LETTUCE,LEAF,FRESH,HEAD | 4 lbs | 6-1/4 lbs |
| Method: | |
|
1 Remove and discard skin and bones from salmon. Flake salmon. 2 Combine salmon, onions and celery. Mix lightly but thoroughly. 3 Combine salad dressing, pickle relish, lemon juice and pepper. Stir to blend thoroughly. 4 Add chopped eggs and salad dressing mixture to salmon mixture. Mix lightly. 5 Spread 1 slice bread with 3/4 cups salmon salad. Top with lettuce if desired and second slice of bread; cover. Cut each sandwich in half. CCP: Refrigerate product at 41 F. or lower until ready to serve. |
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