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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. DISSOLVE GELATIN IN BOILING WATER. 3. ADD COLD WATER AND VINEGAR; MIX WELL. 4. POUR EQUAL AMOUNT INTO EACH PAN. 5. CHILL UNTIL SLIGHTLY THICKENED. 6. COMBINE CABBAGE, CARROTS, CELERY, PEPPERS AND PIMIENTOS. 7. ADD EQUAL AMOUNT VEGETABLES TO GELATIN IN EACH PAN. 8. CHILL UNTIL FIRM. CUT 5 BY 7. 9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 1 LB 14 OZ FRESH CABBAGE A.P. WILL YIELD 1 LB 8 OZ FINELY SHREDDED CABBAGE. 7 1/2 OZ FRESH CARROTS A.P. WILL YIELD 6 OZ FINELY CHOPPED CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY DICED CELERY. 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ FINELY CHOPPED PEPPERS. 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 2. IN STEP 6, 2-7 OZ CN CANNED PIMENTOS MAY BE USED. Recipe Number: M03600 SERVING SIZE: 1 SQUARE ( From the
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Serving Size: 1 Serving (58g) | ||
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 14.8mg | 1 % | |
Potassium 80.7mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.4g | 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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