Instructions: 1. TRIM, WASH, AND PREPARE SALAD GREENS AS DIRECTED ON RECIPE NO.

2. TEAR GREENS INTO LARGE PIECES.

3. COMBINE GREENS; TOSS LIGHTLY.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1: 2 LB 4 OZ FRESH ENDIVE A.P. WILL YIELD 2 LB TRIMMED ENDIVE. 3 LB 3 OZ FRESH ROMAINE A.P. WILL YIELD 3 LB TRIMMED ROMAINE. 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB TRIMMED LETTUCE.

2. IN STEP 1, 2 LB FRESH ESCAROLE (2 LB 4 OZ A.P.) MAY BE USED FOR FRESH ENDIVE AND 3 LB FRESH SPINACH (3 LB 4 OZ A.P.) MAY BE USED FOR ROMAINE.

SERVING SIZE: 1 CUP

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