Instructions: 1. TRIM, WASH, AND PREPARE VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.

2. COMBINE TOMATO JUICE, VINEGAR, SALT, ONIONS, PEPPERS, CARROTS AND PARSLEY; BLEND WELL. 3 COVER; REFRIGERATE UNTIL READY TO SERVE.

4. SHAKE WELL BEFORE USING.

NOTE: 1. IN STEP 2, 15 OZ FRESH CARROTS A.P. WILL YIELD 12 OZ GROUND CARROTS.

NOTE: 2. IN STEP 2, 3 CUPS (3/4-36 OZ CN) CANNED TOMATO JUICE CONCENTRATE MIXED WITH 2 1/4 QT WATER MAY BE USED FOR CANNED TOMATO JUICE.

NOTE:

3. IN STEP 2, 2 TSP DEHYDRATED ONIONS MAY BE USED. SEE RECIPE

NOTE:

4. IN STEP 2, 1/2 OZ FRESH PARSLEY A.P. WILL YIELD 2 TBSP CHOPPED PARSLEY. NOTEl

5. IN STEP 2, 1 OZ FRESH PEPPERS, SWEET A.P. WILL YIELD 2 TBSP GROUND PEPPERS.

SERVING SIZE: 2 TABLESPO

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