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Garden Vegetable Salad for 100


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Servings: 100 Portions
Portions: 3/4 Cup each

7 lb. lettuce, fresh, trimmed
2 lb. (1 1/2) quart carrots, fresh sliced, 1/4-inch
2 1/4 quart (3 lb) celery, fresh, diced, 1/4-inch
1 1/2 quart (2 lb) peppers, sweet, fresh, diced, 1/4-inch

Trim, wash, and prepare salad vegetables. Combine lettuce with other vegetables; toss
lightly. Cover and refrigerate.

NOTE:
9 lb 8 oz fresh lettuce A.P. will yield 7 lb trimmed lettuce.

2 lb 8 oz fresh carrots A.P. will yield 2 lb sliced carrots.

4 lb fresh celery A.P. will yield 3 lb diced celery.

2 lb 8 oz fresh sweet peppers A.P. will yield 2 lb diced peppers.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.