| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Salmon Salad Sandwich (Canned Salmon)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
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.



Please bookmark this page (add it to your favorites).
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/sandwiches/salmon_salad_sandwich_canned_salmon.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Salmon Salad Sandwich (Canned Salmon)

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.

https://theodora.com/recipies/sandwiches/salmon_salad_sandwich_canned_salmon.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence