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

2. CUT TOMATOES INTO 1/2 INCH CUBES.

3. ADD CHOPPED ONIONS, FRESH SWEET PEPPERS, AND CELERY, COMBINE VINEGAR, GRANULATED SUGAR, AND SALAD OIL. ADD TO SALAD; TOSS. COVER; MARINATE AT LEAS 1 HOUR BEFORE SERVING. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1: 15 LB 5 OZ FRESH TOMATOES A.P. WILL YIELD 15 LB TOMATO CUBES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY; 1 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED SWEET PEPPERS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

NOTE:

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 1/2 CUP DEHYDRATED PARSLEY MAY BE USED. SEE RECIPE NO. A01100. Recipe Number:

SERVING SIZE: 1/2 CUP (3

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