Recipe for Garden Vegetable Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
2 lb CARROTS FRESH
3 lb CELERY FRESH
7 lb LETTUCE FRESH
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY.

3. COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED CARROTS. 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY. 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED SWEET PEPPERS.

7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE.

SERVING SIZE: 3/4 CUP (2

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