Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

2. COMBINE VEGETABLES; TOSS LIGHTLY.

3. COMBINE COTTAGE CHEESE, SALT, AND SALAD DRESSING; ADD VEGETABLES TO COTTAGE CHEESE; MIX WELL.

4. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXURE.

COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1: 4 LB 3 OZ FRESH CUCUMBERS A.P. WILL YIELD 4 LB DICED, UNPARED CUCUMBERS. 1 LB 1 OZ FRESH RADISHES A.P. WILL YIELD 1 LB CHOPPED RADISHES. 10 OZ FRESH GREEN ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED GREEN ONIONS. 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ DICE CELERY. 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS)

DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 3, 1 2/3 NO. 10 CN CANNED DEHYDRATED COTTAGE CHEESE MAY B BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

SERVING SIZE: 1/2 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.