Frank's Recipes! Cardinal Salad for 100

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Cardinal Salad for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

3 quart (6 lb 5 oz or 1-No. 10 can) beans, green, canned
3 quart (6 lb 8 oz or 1-No. 10 can) beets, canned, sliced, drained
3 quart (6 lb 9 oz or 1-No. 10 can) peas, canned
3 3/4 quart (5 lb) celery, fresh, diced
1 1/2 quart (2 lb) onions, dry, finely chopped
3 tablespoon (2 oz) salt
1 quart French Dressing, 1/4 recipe, prepared
3 cups (1 lb 8 oz) salad dressing

Trim, wash, and prepare salad vegetables. Drain beans, beets, and peas thoroughly. Set
aside. Combine beans, beets, and peas with celery, onions, and salt; toss lightly.
Prepare 1/4 recipe of French Dressing. Add to vegetable mixture; toss lightly. Cover;
refrigerate until ready to serve. Just before serving, mix in Salad Dressing.

NOTE:
6 lb 14 oz fresh celery A.P. will yield 5 lb diced celery.

2 lb 4 oz dry onions A.P. will yield 2 lb finely chopped onions.