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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD FRUIT AND VEGETABLES AS DIRECTED ON RECIPE CARD MG-1. 2. SPRINKLE AVOCADO SLICES WITH LEMON JUICE. 3. ADD PEPPERS, CELERY, LETTUCE, AND TOMATOES; TOSS LIGHTLY. 4. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1: 8 LB 12 OZ FRESH AVOCADOS A.P. WILL YIELD 6 LB SLICED AVOCADOS; 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP LEMON JUICE; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED CELERY; 7 LB 9 OZ FRESH CELERY A.P. WILL YIELD 7 LB SHREDDED LETTUCE; 4 LB 1 OZ FRESH TOMATOES A.P. WILL YIELD 4 LB TOMATO WEDGES. Recipe Number: M03800 SERVING SIZE: 1 CP From the
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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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 9.2mg | 0 % | |
Potassium 77.5mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.5g | 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: 7
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