Recipe#798

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 gal. (4 lb) cucumbers, fresh, unpared, diced
3 cups (1 lb) radishes, fresh, choped
1 1/2 cusp (8 oz) onions, green, finely chopped
4 1/2 cups (1 lb 8 oz) celery, fresh, diced
3 cups (1 lb) peppers, sweet, fresh, finely chopped
1 1/4 gal. (10 lb) cottage cheese
1 2/3 tbsp. (1 oz) salt
1 cup (8 oz) salad dressing
4 lb. lettuce, fresh, trimmed

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Combine vegetables; toss lightly. Combine cottage cheese, salt, and Salad Dressing; add to vegetables; mix well. Place 1 lettuce leaf on each serving dish; add salad mixture. Cover refrigerate until ready to serve.

NOTE: 1. 4 lb 3 oz fresh cucumbers A.P. will yield 4 lb diced, unpared cucumbers.
2. 1 lb 1 oz fresh radishes A.P. will yield 1 lb chopped radishes.
3. 10 oz fresh green onions A.P. will yield 8 oz finely chopped green onions.
4. 2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz diced celery.
5. 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb finely chopped peppers.
6. 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.