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Suggest a better description1. USE 24 LB 8 OZ CANNED SALMON. THIS IS A SPECIAL ORDER ITEM AND DOES NOT APPEAR ON THE INSTALLATION MASTER ITEM FILE. 2. DRAIN AND FLAKE SALMON; MASH BONES. 3. COMBINE SALMON, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING. MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 4. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. 5. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED. NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB 8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMON JUICE. NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE NOTE: 5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01502 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 43 | ||
Calories from Fat: 1 (2%) | ||
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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 132.3mg | 5 % | |
Potassium 118.5mg | 3 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.3g | ||
Protein 0.7g | 1 % | |
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: 43
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