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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG0100. 2. DRAIN BEANS, CARROTS, AND PEAS THOROUGHLY. CUT CARROTS INTO 1/2 INCH PIECES. 3. COMBINE BEANS, CARROTS, AND PEAS WITH CELERY, ONIONS, AND SALT; TOSS LIGHTLY. 4. ADD FRENCH DRESSING TO VEGETABLE MIXTURE; TOSS LIGHTLY. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1: 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS. 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 4, 1/4 RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE USED. Recipe Number: M04900 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (422g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 142 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 235mg | 8 % | |
Potassium 1098.8mg | 29 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 23.3g | ||
Protein 3.4g | 5 % | |
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: 142
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