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Tossed Green Salad for 100


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Servings: 100 Portions
Portions: 1 Cup Each

2 lb. endive, fresh, trimmed
3 lb. romaine, fresh, trimmed
6 lb. lettuce, fresh, trimmed

Trim, wash, and prepare salad greens. Tear greens into large pieces. Combine greens;
toss lightly. Cover and refrigerate.

NOTE:
2 3/4 lb fresh endive A.P. will yield 2 lb trimmed endive.

4 lb fresh romaine A.P. will yield 3 lb trimmed romaine.

8 lb fresh lettuce A.P. will yield 6 lb trimmed lettuce.

2 lb (2 3/4 lb A.P.) fresh escarole may be substituted for fresh endive.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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