Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLE VEGETABLE AS DIRECTED ON RECIPE M-G-1.

2. CUT TOMATOES INTO 1/2 INCH CUBES.

3. ADD CHOPPED ONIONS, PARSLEY, SALT, AND PEPPER. TOSS LIGHTLY.

COVER; REFRIGERATE UNTIL READY TO SERVE.

4. COMBINE SALAD DRESSING AND CREAM. RESERVE FOR USE IN STEP 6.

5. COOK BACON UNTIL CRISP; DRAIN. RESERVE FOR USE IN STEP 7.

6. JUST BEFORE SERVING ADD DRESSING TO TOMATO MIXTURE; TOSS GENTLY.

7. SPRINKLE BACON ON TOP AND 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.

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: 1/3 CUP (3

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