Recipe#838

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

INGREDIENTS

3 qt. (6 lb 5 oz or 1-No. 10 cn) beans, green, canned
3 qt. (6 lb 8 oz or 1-No. 10 cn) beets, canned, sliced, drained
3 qt. (6 lb 9 oz or 1-No. 10 cn) peas, canned
3 3/4 qt. (5 lb) celery, fresh, diced
1 1/2 qt. (2 lb) onions, dry, finely chopped
3 tbsp. (2 oz) salt
1 qt. French Dressing, 1/4 recipe, prepared
3 cups (1 lb 8 oz) salad dressing

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Drain beans, beets, and peas thoroughly. Set aside. Combine beans, beets, and peas with celery, onions, and salt; toss lightly. Prepare 1/4 recipe of French Dressing. Add to vegetable mixture; toss lightly. Cover; refrigerate until ready to serve. Just before serving, mix in Salad Dressing.

NOTE: 1. 6 lb 14 oz fresh celery A.P. will yield 5 lb diced celery.
2. 2 lb 4 oz dry onions A.P. will yield 2 lb finely chopped onions.