Recipe#765

Servings: YIELD: 100 Portions
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 qt. (6 lb 14 oz or 1-No. 10 cn) kidney beans, canned
2 qt. French Dressing recipe, prepared
3 1/2 gal (8 lb) cabbage, fresh, shredded
1 gal. (6 lb) tomatoes, fresh, diced
2 1/2 qt. (3 lb 8 oz) cucumbers, fresh, pared, sliced

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Drain beans; rinse well; drain. Set aside. Prepare 1/2 recipe for French Dressing. Combine beans and French Dressing. Cover; refrigerate at least 6 hours. Keep refrigerated until ready to serve.

NOTE: 1. 10 lb fresh cabbage A.P. will yield 8 lb shredded cabbage.
2. 6 lb 2 oz fresh tomatoes A.P. will yield 6 lb diced tomatoes.
3. 4 lb 2 oz fresh cucumbers A.P. will yield 3 lb 8 oz pared, sliced cucumbers.
4. 7 lb (7-No. 303 cn) canned kidney beans may be used.
5. 2 qt prepared, ready-to-use French Dressing may be used.