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Suggest a better description1. TRIM, WASH AND PREPARE SALAD VEGETABLES AND FRUIT AS DIRECTED ON RECIPE NO. M00001. 2. ADD APPLES TO SALAD DRESSING; STIR TO COAT WELL. 3. COMBINE APPLE MIXTURE, CABBAGE AND CELERY. 4. COVER; REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE AT LEAST 2 TO 3 HOURS. REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 4 LB 2 OZ FRESH EATING APPLES A.P. (10 APPLES) WILL YIELD 3 LB 8 OZ OR 1 GAL UNPARED, DICED APPLES; 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB OR 5 1/2 GAL SHREDDED CABBAGE; 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB OR 3 QT DICED CELERY. Recipe Number: M00300 SERVING SIZE: 1/2 CUP (3 From the
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Serving Size: 1 Serving (88g) | ||
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 24.2mg | 1 % | |
Potassium 155mg | 4 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.8g | ||
Protein 0.9g | 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: 25
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