Instructions: 1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON

2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE.

3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP LEMON JUICE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ FRESH CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES.

SERVING SIZE: 1 CP

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