Recipe#847

Servings: YIELD: 100 Portions
Portions: 1/3 cup Each
Pan Size:
Temperature:

INGREDIENTS

2 1/2 gal. (15 lb) tomatoes, fresh
3 cups (1 lb) onions, dry, chopped
2 cups (4 oz) parsley, fresh, chopped
3 tbsp. (2 oz) salt
2 tsp. pepper, black
1 qt. (2 lb) Salad Dressing
1 cup (8 oz) cream, table
1 cup (3 1/4 oz) bacon, raw, chopped

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Cut tomatoes into 1/2-inch cubes; place in serving pan. Add chopped onions, parsley, salt, and pepper. Toss lightly. Cover; refrigerate until ready to serve. Combine Salad Dressing and cream. Reserve; set aside. Cook bacon until crisp; drain off fat. Just before serving, add dressing to tomato mixture; toss gently. Sprinkle bacon on top and serve.

NOTE: 1. 15 lb 5 oz fresh tomatoes A.P. will yield 15 lb tomato cubes.
2. 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.