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

2. TEAR PREPARED LETTUCE INTO LARGE PIECES.

3. COMBINE LETTUCE WITH CABBAGE, CELERY, CUCUMBERS, ONIONS, AND RADISHES; TOSS LIGHTLY.

4. COVER; REFRIGERATE FOR USE IN STEP

5.

5. ADD TOMATOES TO OTHER SALAD VEGETABLES JUST BEFORE SERVING. TOSS LIGHTLY.

NOTE:

1. IN STEP 1: 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE. 2 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 2 LB SHREDDED CABBAGE. 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB SLICED CELERY. 3 LB 9 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB SLICED CUCUMBERS. 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB SLICED ONIONS. 1 LB 1 O FRESH RADISHES A.P. WILL YIELD 1 LB SLICED RADISHES. 4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES.

2. IN STEP 3, FRESH RED CABBAGE, SHREDDED MAY BE USED FOR FRESH CABBAGE.

SERVING SIZE: 1 CUP (3 O

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