| SALAD | ||||||||
| Makes approximately 100 servings – ½ cup each. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Broccoli | 2 lbs. (or 1 bunch) | |||||||
| Cauliflower | 2 lbs. (or 1 bunch) | |||||||
| Green peppers | ¾ lb. | |||||||
| Carrots | 2 lbs. | |||||||
| Spinach | 2 lbs. | |||||||
| Lettuce, head | 6 heads, medium | |||||||
| Celery | 2 bunches | |||||||
| Tomatoes | 10 lbs. | |||||||
| DIRECTIONS: | ||||||||
| 1. Cut all ingredients in bite-size pieces. | ||||||||
| 2. Use all of stems and flowers of broccoli and cauliflower. | ||||||||
| 3. Spinach and lettuce may be cut or torn. | ||||||||
| 4. Core and cut each tomato into eight pieces. | ||||||||
| 5. Add dressing when ready to serve. Sweet oil dressing is suggested for this salad. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1/2 cup | |||||||
| Calories. | 25 | Iron | 0.78 Mg | Protein. | 1.45 G | 23.56% | ||
| Cholesterol | 0 Mg | Calcium | 27.39 Mg | Carbohydrates. | 5.13 G | 83.52% | ||
| Sodium | 27 Mg | Vitamin A | 368 RE | Total Fat . | 0.31 G | 11.37% | ||
| Fiber | 1.99 G | Vitamin C | 25.22 Mg | Saturated Fat. | 0.05 G | 1.65% | ||