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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1. 2. COMBINE ONIONS, PEPPERS, CELERY & CABBAGE; TOSS LIGHTLY. 3. COMBINE VINEGAR, SALAD OIL, SUGAR, SALT, AND PEPPER; POUR OVER CABBAGE; MIX WELL. 5. GARNISH WITH PIMIENTOS. COVER; REFRIGERATE UNTIL READY TO USE SERVE. NOTE: IN STEP 1: 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE; 14 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS; 15 OZ SWEET PEPPERS A.P. WILL YIELD 12 OZ CHOPPED PEPPERS; 1 LB 1 OZ FRESH CELERY A.P. WILL YIELD 12 OZ CHOPPED CELERY. Recipe Number: M02700 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 28 | ||
Calories from Fat: 1 (4%) | ||
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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 13.6mg | 0 % | |
Potassium 136mg | 4 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.6g | ||
Protein 0.9g | 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: 28
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