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

2. COMBINE ONIONS, PEPPERS, CELERY & CABBAGE; TOSS LIGHTLY.

3. COMBINE VINEGAR, SALAD OIL, SUGAR, SALT, AND PEPPER; POUR OVER CABBAGE; MIX WELL.

5. GARNISH WITH PIMIENTOS. COVER; REFRIGERATE UNTIL READY TO USE SERVE.

NOTE: IN STEP 1: 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE; 14 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS; 15 OZ SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED PEPPERS; 1 LB 1 OZ FRESH CELERY A.P. WILL YIELD 12 OZ CHOPPED CELERY.

SERVING SIZE: 1/2 CUP

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