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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. COMBINE CARROTS, CELERY AND PEPPERS. TEAR OR CUT PREPARED LETTUCE INTO BITE SIZE PIECES; MIX WITH OTHER VEGETABLES; TOSS LIGHTLY. 3. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: IN STEP 1: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB SLICED CARROTS. 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB DICED CELERY. 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB DICED SWEET PEPPERS. 7 LB 9 OZ FRESH LETTUCE A.P. WILL YIELD 7 LB TRIMMED LETTUCE. Recipe Number: M01900 SERVING SIZE: 3/4 CUP (2 From the
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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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 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.2mg | 1 % | |
Potassium 141.5mg | 4 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.5g | ||
Protein 0.7g | 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: 12
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