Cucumber Radish Salad

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Cucumber Radish Salad Ingredients

Instructions for Cucumber Radish Salad

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M00001. 2. COMBINE CUCUMBERS, ONIONS, AND SLICED RADISHES (2 LB 12 OZ A.P.) 1/8 INCH THICK. 3. COMBINE SALT, PEPPER, SUGAR, VINEGAR, AND WATER. BLEND WELL. 4. POUR OVER CUCUMBERS, ONIONS, AND RADISHES. 5. COVER; REFRIGERATE AT LEAST 1 1/2 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 1: 17 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB SLICED, PARED CUCUMBERS. NOTE: 2. IN STEP 2, 6 OZ (4 1/2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. Recipe Number: M01501 SERVING SIZE: 1 SRV From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CucumberCuisine: Uncategorized

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