TOSSED GREEN SALAD

Ingredients

Ingredient Weight Measure Issue
ENDIVE,FRESH 2 lbs 2-1/4 lbs
LETTUCE,ROMAINE,FRESH 3 lbs 1 gal 2-1/8 qts 3-1/4 lbs
LETTUCE,LEAF,FRESH,HEAD 6 lbs 9-3/8 lbs

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
8 cal 2 g 1 g 0 g 0 mg 6 mg 28 mg

Portion

1 Cup

Yield

100


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