Frank's Recipes! Tossed Vegetable Salad for 100

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Tossed Vegetable Salad for 100

Servings: 100 Portions
Portions: 1 Cup

7 lb. lettuce, fresh, trimmed
3 1/2 quart (2 lb) cabbage, fresh, shredded
3 quart (3 lb) celery, fresh, sliced, 1/4-inch
2 1/4 quart (3 lb) cucumbers, fresh, pared, sliced, 1/8-inch
1 1/2 quart (2 lb) onions, dry, sliced, 1/8-inch (optional)
3 cups (1 lb) radishes, fresh, sliced, l/8-inch (optional)
3 1/4 quart (4 lb) tomatoes, fresh, wedges

Trim, wash, and prepare salad vegetables. Tear prepared lettuce into large pieces.
Combine lettuce with cabbage, celery, cucumbers, onions, and radishes; toss lightly.
Cover and refrigerate until ready to serve. Add tomatoes to other salad vegetables just
before serving. Toss lightly.

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

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

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

3 lb 9 oz fresh cucumbers A.P. will yield 3 lb sliced cucumbers.

2 lb 8 oz dry onions A.P. will yield 2 lb sliced onions.

1 lb 8 oz fresh radishes A.P. will yield 1 lb sliced radishes.

4 lb 8 oz fresh tomatoes A.P. will yield 4 lb tomato wedges.

Red cabbage, fresh: shredded may be used.