Salads & Relishes & Salad Dressings

Recipe#792

Cottage Cheese And Tomato Salad

Servings: YIELD: 100 Portions
Portions: 1/4 Cup Cheese plus 3 Tomato Wedges
Pan Size:
Temperature:

INGREDIENTS

36 to 38 (18 lb A.P.) tomatoes, fresh
4 lb lettuce, fresh, trimmed
1 1/2 gal. (12 lb) cottage cheese
2 tbsp. paprika, ground (optional)

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Cut each tomato into 8 wedges; set aside. Place 1 lettuce leaf on each serving dish. Place 1/4 cup (1-No. 16 scoop) cottage cheese in center of lettuce leaf. Arrange 3 tomato wedges around cottage cheese. Garnish with paprika. Cover; refrigerate until ready to serve.

NOTE: 1. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
2. Tomato slices may be used. Use 11 lb A.P. fresh tomatoes (20 to 25 tomatoes); slice each tomato into 4 to 5 slices. EACH PORTION: 1 tomato slice plus 1/4 cup (1-No. 16 scoop) cottage cheese.

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