Instructions: 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD 1/4 CUP (1-NO. 16 SCOOP) COTTAGE CHEESE.

3. GARNISH EACH MOUND OF CHEESE WITH PAPRIKA. COVER; REFRIGERATE UNTIL READ TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 4 LB 4 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE:

2. IN STEP 1, 2 LB 2 OZ (2-NO. 10 CN) CANNED DEHYDRATED COTTAGE CHEESE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE:

3. SALADS MAY BE GARNISHED WITH 8 0Z (2 1/2 CUPS) SHREDDED FRESH CARROTS (9 OZ A.P.) OR 8 OZ (2 CUPS) CHOPPED FRESH GREEN ONIONS

(10 OZ A.P.) INCLUDING TOPS, OR 3 OZ (1 1/2 CUPS) MINCED FRESH PARSLEY, OR 12 OZ (2 CUPS) FINELY CHOPPED FRESH SWEET PEPPERS (15 OZ A.P.), OR 1 LB (2 CUPS) PICKLE RELISH, 14 OZ (1/2-NO. 2 1/2 CN)

CANNED CHOPPED PIMIENTOS, OR 1 LB (3 CUPS) THINLY SLICED FRESH RADISHES (1 LB 2 OZ A.P.)

SERVING SIZE: 1/4 CUP

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