VEGETABLE SALAD

Ingredients

Ingredient Weight Measure Issue
BEANS,GREEN,CANNED,DRAINED 3-5/8 lbs 3 qts
CARROTS,CANNED,SLICED,DRAINED 6-1/2 lbs 3 qts
PEAS,GREEN,CANNED,DRAINED 4-1/2 lbs 3 qts
CELERY,FRESH,CHOPPED 5 lbs 1 gal 3/4 qts 6-7/8 lbs
ONIONS,FRESH,SLICED 1 lbs 4 cup 1-1/8 lbs
SALAD DRESSING,FRENCH,FAT FREE 2-1/4 lbs 1 qts

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
45 cal 9 g 2 g 0 g 0 mg 282 mg 26 mg

Portion

1/2 Cup

Yield

100


( categories: )