1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. M00001. 2. TEAR OR CUT PREPARED LETTUCE INTO LARGE PIECES. 3. COMBINE LETTUCE WITH CABBAGE, PEPPERS, CELERY AND CUCUMBERS; TOSS LIGHTLY. 4. COVER; REFRIGERATE FOR USE IN STEP 6. 5. CUT MEAT AND CHEESE INTO THIN STRIPS AND EGGS AND TOMATOES INTO 8 WEDGES EACH. 6. PLACE ABOUT 1 CUP SALAD VEGETABLES IN SALAD BOWLS. ADD 2 THIN STRIPS MEAT, 4 THIN STRIPS CHEESE, 2 WEDGES EGGS AND 2 WEDGES TOMATOES. 7. COVER, REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1; 7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE; 1 LB 4 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB OR 1 3/4 QT SHREDDED CABBAGE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB OR 2 QT DICED PEPPERS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB OR 3 QT DICED CELERY; 2 LB 6 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB OR 1 1/2 QT SLICED, PARED CUCUMBERS; 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB OR 4 3/4 QT TOMATO WEDGES. NOTE: 2. IN STEP 1, 1 LB 4 OZ FRESH, RED CABBAGE A.P. WILL YIELD 1 LB OR 1 3/4 QT SHREDDED CABBAGE. NOTE: 3. IN STEP 5, SUGGESTED COLD MEATS ARE BEEF, BOLOGNA, HAM, PICKLE AND PIMIENTO LOAF AND/OR TURKEY. NOTE: 4. FOR ENTREE PORTION, PREPARE 1 1/2 RECIPES FOR SALAD VEGETABLES; 3 RECIPES MEAT, CHEESE AND EGGS. EACH PORTION: 1 1/2 CUPS SALAD VEGETABLES, 6 STRIPS MEAT, 12 STRIPS CHEESE AND 9 WEDGES EGGS. Recipe Number: M00700 SERVING SIZE: 1 C SALAD From the (actually used today!). Downloaded from G Internet, G Internet.