Recipe#824

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

INGREDIENTS

4 1/2 qt. (6 lb) avocado, fresh, sliced into 1/4-inch slices
1 tbsp. salt
1/2 cup juice, lemon
1 1/2 qt. (2 lb) peppers, sweet, fresh, chopped
1 1/2 qt. (2 lb) celery, fresh, chopped
4 1/4 gal. (7 lb) lettuce, fresh, shredded
3 1/4 qt. (4 lb) tomatoes, fresh, wedges

INSTRUCTIONS

Trim, wash, and prepare salad fruit and vegetables. Sprinkle avocado slices with salt and lemon juice. Add peppers, celery, lettuce, and tomatoes; toss lightly. Cover; refrigerate until ready to serve.

NOTE: 1. 8 lb 12 oz fresh avocados A.P. will yield 6 lb sliced avocados.
2. 12 oz lemons A.P. (3 lemons) will yield 1/2 cup lemon juice.
3. 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb chopped sweet peppers.
4. 2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery.
5. 7 lb 9 oz fresh lettuce A.P. will yield 7 lb shredded lettuce.
6. Avocado slices may be dipped in solution of antioxidant and water to prevent discoloration. Omit lemon juice.