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

2. DRAIN BEANS, CARROTS, AND PEAS THOROUGHLY. CUT CARROTS INTO 1/2 INCH PIECES.

3. COMBINE BEANS, CARROTS, AND PEAS WITH CELERY, ONIONS, AND SALT; TOSS LIGHTLY.

4. ADD FRENCH DRESSING TO VEGETABLE MIXTURE; TOSS LIGHTLY.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1: 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

3. IN STEP 4, 1/4 RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE USED.

SERVING SIZE: 1/2 CUP

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