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Yield:
100 Servings
Ingredients:
Instructions:
Instructions: 1. COMBINE SALAD DRESSING, RELISH, PARSLEY, PIMIENTOS, ONIONS, PAPRIKA, and PEPPER.
2. COVER; REFRIGERATE TO CHILL. KEEP REFRIGERATED UNTIL READY TO SERVE. **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 1-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 2. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED. 3. IN STEP 1, 4 1/2 OZ DRY ONIONS A.P. WILL YIELD 4 OZ FINELY CHOPPED ONIONS. SERVING SIZE: 2 TABLESPO Email this Recipe:
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