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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. PREARE 1/2 RECIPE FOR FRENCH DRESSING (RECIPE NO. MO5800). 3. DRAIN BEANS; RINSE WELL; DRAIN. 4. COMBINE BEANS AND FRENCH DRESSING. 5. COVER; REFRIGERATE AT LEAST 6 HOURS. KEEP REFRIGERATED UNTIL READY TO SERVE. 6. JUST BEFORE SERVING ADD CABBAGE, TOMATOES, AND CUCUMBERS; MIX LIGHLTY. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 10 LB FRESH CABBAGE A.P. WILL YIELD 8 LB SHREDDED CABBAGE. 6 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 6 LB DICED TOMATOES. 4 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 3 LB 8 OZ PARED, SLICED CUCUMBERS. 2. IN STEP 2, 7 LB (7-N0. 303 CN) CANNED KIDNEY BEANS MAY BE USED. Recipe Number: M00400 SERVING SIZE: 3/4 CUP From the
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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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 6.8mg | 0 % | |
Potassium 85mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
Protein 0.6g | 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: 11
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