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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE SALAD DRESSING, SALT, PEPPER, AND VINEGAR IN MIXER BOWL; WHIP OR MIX WELL. SET ASIDE FOR USE IN STEP 4. 3. DRAIN BEANS; RINSE; DRAIN THOROUGHLY. 4. COMBINE DRESSING, BEANS, CELERY, EGGS, ONIONS, PEPPER, AND RELISH; MIX CAREFULLY. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P WILL YIELD 3 LB THINLY SLICED CELERY. 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ THINLY SLICED ONIONS. 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB THINLY SLICED PEPPERS. 2. IN STEP 3, 21 LB (21-NO. 303 CN) CANNED KINDEY BEANS MAY BE USED. 3. IN STEP 4, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: M03100 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 36 | ||
Calories from Fat: 9 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 37.2mg | 11 % | |
Sodium 98mg | 3 % | |
Potassium 91.5mg | 2 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.9g | ||
Protein 1.5g | 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: 36
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