Frank's Recipes! Perfection Salad for 100

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Perfection Salad for 100

Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch Steam Table Pan

7 1/2 cups (3 lb or 2-No. 2 1/2 can) dessert powder, gelatin, lemon
3 quart water, boiling
2 1/4 teaspoon salt
1 gallon water, cold
1 cup vinegar
3 quart (2 lb) cabbage, fresh, finely shredded
1 1/2 cups (8 oz) carrots, fresh, finely chopped
2 1/2 (3 lb) celery, fresh, finely diced
1 cup (8 oz) peppers, sweet, chopped
2 cups (14 oz or 2-7 oz can) pimientos, canned, chopped
4 lb. lettuce, fresh, trimmed

Trim, wash, and prepare lettuce. Dissolve gelatin and salt in boiling water. Add cold
water and vinegar; mix well. Pour about 3 quart into each pan. Chill until slightly
thickened. Combine cabbage, carrots, celery, peppers, and pimientos. Add about 2 quart
vegetables to gelatin in each pan; stir to distribute evenly. Chill until firm. Cut each
pan 5 by 7. Serve on lettuce.

NOTE:
2 lb 8 oz fresh cabbage A.P. will yield 2 lb finely shredded cabbage.

12 oz fresh carrots A.P. will yield 8 oz finely chopped carrots.