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Yield:
100 Servings
Ingredients:
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
2. COMBINE SALAD DRESSING, SALT, PEPPER, AND VINEGAR IN MIXER BOWL; WHIP OR MIX WELL. SET ASIDE FOR USE IN STEP 4. 3. DRAIN BEANS; RINSE; DRAIN THOROUGHLY. 4. COMBINE DRESSING, BEANS, CELERY, EGGS, ONIONS, PEPPER, AND RELISH; MIX CAREFULLY. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P WILL YIELD 3 LB THINLY SLICED CELERY. 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ THINLY SLICED ONIONS. 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB THINLY SLICED PEPPERS. 2. IN STEP 3, 21 LB (21-NO. 303 CN) CANNED KINDEY BEANS MAY BE USED. 3. IN STEP 4, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: M03100 SERVING SIZE: 1/2 CUP Email this Recipe:
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