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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1 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. Recipe Number: M04800 SERVING SIZE: 1 CUP (3 O From the
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.7mg | 1 % | |
Potassium 175.7mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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