Recipes for a Crowd

1 Combine vinegar, water, salt, garlic powder, pepper, and oregano in mixer bowl.
2 Using a wire whip, beat at medium speed about 2 minutes or until well blended.
3 Add salad oil or olive oil gradually while mixing at low speed 3 minutes.
4 Mix at medium speed 1 minute or until well blended.
5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
6 Whip or stir well before using.

1 Combine tomato juice, vinegar, salt, onions, peppers, carrots and parsley; blend well.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
3 Shake well before using.
Notes
1 In Step 2, 3 cups canned tomato juice concentrate mixed with 2-1/4 quarts water may be used for canned tomato juice per 1 gallon of
dressing.

1 Combine sugar, salt, dry mustard, and black and red pepper in mixer bowl. Add vinegar and water.
2 Using a wire whip, beat at medium speed about 2 minutes or until well blended.
3 Add salad oil or olive oil gradually while mixing at low speed 3 minutes.
4 Add onions, peppers, and parsley; mix at medium speed 1 minute or until well blended.
5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
6 Whip or stir well before using.

1 Reconstitute milk.
2 Combine lemon juice, sugar, and Regular Salad Dressing or Fat Free Dressing. Add to milk. Mix well.
3 Add celery, nuts, and apples to Salad Dressing mixture. Toss well to coat pieces.
4 Place 1 lettuce leaf on each serving dish; add salad. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or
lower.

1 Add salt and salad oil or olive oil to water; heat to a rolling boil.
2 Add rotini slowly while stirring constantly, until water boils again. Cook about 10 to 12 minutes or until tender; stir occasionally.
DO NOT OVER COOK.
3 Drain. Rinse with cold water.
4 Combine dressing with cheese, sesame seeds, poppy seeds, and paprika. Add to rotini. Toss lightly.
5 Add tomatoes, cucumbers, peppers, and onions. Toss lightly. Cover and refrigerate at least 3 hours or until flavors are blended.
Keep refrigerated until ready to serve.

1 Reconstitute milk; add Salad Dressing, pepper, mustard, salt, and sugar; mix well.
2 Add vinegar gradually; blend well.
3 Combine finely shredded cabbage, finely shredded carrots, fresh onions, and sweet peppers. Pour dressing over vegetables; toss
lightly until well mixed.
4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

1 Tear prepared lettuce into large pieces.
2 Combine lettuce with onions and cucumbers; toss lightly.
3 Cover; Add tomatoes to other salad vegetables just before serving. Toss lightly. CCP: Hold for service at 41 F. or lower.

1 Tear lettuce into large pieces. Combine lettuce with onions and cucumbers; toss lightly. Cover.
2 Add tomatoes to other salad vegetables just before serving. Toss lightly. CCP: Hold for service at 41 F. or lower.

1 Drain beans, carrots, and peas thoroughly. Cut carrots into 1/2-inch pieces.
2 Combine beans, carrots, and peas with celery and onions; toss lightly.
3 Add French Dressing to vegetable mixture; toss lightly.
4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

1 Tear greens into large pieces. Combine greens; toss lightly.
2 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, per 100 servings: 2 pounds fresh escarole may be used for fresh endive and 3 pounds fresh spinach may be used for romaine.