Recipe#880

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

INGREDIENTS

4 1/2 qt. (6 lb) avocado, 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, chopped
3 1/2 gal. (7 lb) lettuce, shredded
4 qt. (4 lb) tomatoes, fresh, wedges

INSTRUCTIONS

Sprinkle avocado slices with salt and lemon juice. Add peppers, celery, lettuce and tomatoes; toss lightly.

NOTE: 1. 9 lb 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. If lemon juice is not available, place avocado slices in a solution of antioxidant and water to prevent discoloration. See directions on antioxidant container.
4. 2 lb 8 oz fresh sweet peppers A.P. will yield 2 lb chopped sweet peppers.
5. 2 lb 10 oz fresh celery A.P. will yield 2 lb chopped celery.
6. 9 lb 10 oz lettuce A.P. will yield 7 lb shredded lettuce.