| TOMATO SPOON SALAD | ||||||||
| Makes 100 servings – ¼ cup each. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Canned tomatoes | 10 ½ lbs. | 1 ¼ gals. | ||||||
| Onions, chopped | 1 lb. | 2 2/3 cups | ||||||
| Green peppers, chopped | 1 lb. | 3 cups | ||||||
| Sugar | 1 lb . | 2 cups | ||||||
| Salt | 2 oz. | 3 Tbsps. | ||||||
| Vinegar | 1 ¼ cups | |||||||
| Mustard seed | 2 2/3 Tbsps. | |||||||
| DIRECTIONS: | ||||||||
| 1. Chop tomatoes; add to onions and green pepper. | ||||||||
| 2. Mix remaining ingredients and pour over vegetables. | ||||||||
| 3. Chill, serve in saucer or dessert dishes. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories. | 36 | Iron | 0.40 Mg | Protein. | 0.76 G | 8.34% | ||
| Cholesterol | 0 Mg | Calcium | 19.66 Mg | Carbohydrates. | 8.64 G | 94.88% | ||
| Sodium | 291 Mg | Vitamin A | 50 RE | Total Fat . | 0.29 G | 7.09% | ||
| Fiber | 0.94 G | Vitamin C | 10.97 Mg | Saturated Fat. | 0.03 G | 0.82% | ||