Recipe#848

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

INGREDIENTS

1 3/4 gal. (12 lb 4 oz) tomatoes, fresh
4 1/2 cups (1 lb 8 oz) peppers, sweet, fresh, chopped
1 1/2 qt (2 lb) celery, chopped
3 cups (1 lb) onions, dry, chopped
3 tbsp. (2 oz) salt
2 tsp. pepper, black
3 cups vinegar
1 3/4 cups (12 oz) sugar, granulated
1 cup (8 oz) salad oil

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Cut tomatoes into 1/2-inch cubes; place in serving pan. Add chopped onions, peppers, celery , salt, and pepper. Combine vinegar, sugar, and salad oil. Add to salad; Toss lightly. Cover; refrigerate at least 1 hour before serving.

NOTE: 1. 12 lb 4 oz fresh tomatoes A.P. will yield 12 lb tomato cubes.
2. 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.
3. 1 lb 13 oz sweet peppers A.P. will yield 1 lb 8 oz chopped onions.
4. 2 lb 12 oz celery A.P. will yield 2 lb chopped celery.